download✔ Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia [A Cookbook]

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Burma Superstar Addictive Recipes from the
Crossroads of Southeast Asia A Cookbook
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Burma Superstar Addictive Recipes from the
Crossroads of Southeast Asia A Cookbook
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Description
Coconut Chicken Curry Serves 4 6 As Part Of A
Larger Meal If you make only one curry from this
book, let it be this one. Simple, satisfying, and
made with ingredients that are easy to find,
Coconut Chicken Curry is a workhorse in the Burma
Superstar kitchen. At the restaurant, its the
base for noodle dish Nan Gyi Thoke (page 98) and
the dip for Platha (page 181), a buttery
flatbread. Alone, its a satisfying meal with
rice. For best results, cook the curry the day
before serving to give the flavors time to soak
into the chicken. This recipe makes about 7 cups,
so you can freeze any leftovers to make Nan Gyi
Thoke or serve with platha down the road. Recipe
Trim the chicken thighs of excess fat and cut
into 1?2-to 1-inch pieces. Transfer to a bowl and
use your hands to mix with the paprika, turmeric,
and salt. Let the chicken marinate at room
temtemperature while you prepare the other
ingredients, or refrigerate it overnight. In a
6-quart pot, heat the oil over medium-high heat.
Stir in the onions, decrease the heat to
medium-low and cook gently, stirring often to
prevent scorching, for 10 minutes. Add the garlic
and continue to cook until most of the water
from the onions has been cooked out and a glossy
layer of oil has risen to the surface, about
5 minutes more. Add the chicken and stir to
release the spices into the onions. Pour in
the coconut milk, increase the heat, and bring to
a near boil. Let the coconut milk simmer
briskly for about 4 minutes to thicken a bit.
Decrease the heat to medium-low and add the
fish sauce. Stir in the water and bring the pot
back to a near boil. The broth will thin out as
the chicken starts to release its juices. Lower
to a gentle simmer and cook, stirring
occasionally, until the chicken is tender, 50 to
55 minutes. Droplets of paprika-red oil will rise
to the
7
surface. Stir in the curry powder and cayenne,
simmer briefly, and remove from the heat. If time
permits, let the curry sit for at least 20
minutes before serving. This allows the
chicken to soak in more flavor as the curry
cools. Bring to a simmer before serving and
taste, adding more salt or fish sauce if desired.
Serve with bowls of cilantro and lime wedges at
the table. Ingredients 2 1?2 pounds boneless,
skinless chicken thighs 1 tablespoon paprika
1?2 teaspoon turmeric 2 teaspoons salt 1?3 cup
canola oil 3 cups finely diced yellow onion
2 tablespoons minced garlic 1 (13 1?2-ounce) can
unsweetened coconut milk 1 1?2 tablespoons fish
sauce 1 1?2 cups water 1 teaspoon Madras curry
powder 1?2 teaspoon cayenne 1 cup cilantro
sprigs, for garnish 1 lime or lemon, cut into
wedges, for garnish