Malaysian Chicken Curry Fatima

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

6 large shallots
3 large Brazil nuts, shelled
1 tsp. ground turmeric
3 medium jalapenos, finely chopped
4 Tbsp. olive oil
1/2 pound potatoes, diced
1/2 pound mushrooms, sliced
1-1/2 cups coconut milk
salt, to taste
1 pound chicken breast, chopped into 1/2″ pieces
10 small Thai chiles
cooked sticky jasmine rice

Instructions:

In a mortar or blender, grind the shallots, nuts, turmeric and fresh jalapeno chiles into a fine paste.

Heat a wok or lage skillet over medium-high heat and stir-fry the chile paste until fragrant. Place the potatoes and mushrooms into the wok and stir-fry for about a minute, then add the coconut milk and salt. Bring the mixture to a gentle boil and add the chicken and small dried Thai chiles. Continue to cook for about 20 minutes, stirring often . Serve the dish over hot sticky rice.

Recipe adapted from “Dining with Headhunters” by Richard Sterling.

Yields 6 servings.