1. Recipes

How to Make Azalina's Mint Chicken Curry - A Step-by-Step Guide

Azalina Eusope is a renowned chef and food activist based in San Francisco, known for her delicious Malaysian and Southeast Asian cuisine. One of her most beloved recipes is her Mint Chicken Curry, which combines the fragrant flavors of mint with the rich and creamy texture of a traditional curry.

What sets Azalina's Mint Chicken Curry apart is the use of fresh mint leaves, which infuse the dish with a bright and refreshing flavor that is simply irresistible. The combination of tender ...

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Ingredients

  • ½ cup dried red chile peppers, stems and seeds removed
  • ½ cup boiling water
  • 2 cups grated fresh coconut
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 2 tablespoons fennel seeds
  • ¼ cup peanut oil, divided
  • ⅓ cup sliced almonds
  • 5 stalks lemon grass, trimmed and thinly sliced
  • 1 whole head garlic, cloves peeled and crushed
  • 5 shallots, peeled and roughly chopped
  • ½ cup peeled and chopped fresh ginger root
  • 3 (1 1/2 inch) pieces fresh turmeric root, peeled and roughly chopped
  • water, or as needed
  • 3 tablespoons whole star anise pods
  • 2 (2 inch) sticks cinnamon
  • 2 tablespoons whole cloves
  • 2 tablespoons whole cardamom pods
  • ½ cup chopped fresh mint, stems reserved
  • ½ cup water
  • 2 pounds boneless, skinless chicken breast halves, cubed
  • 2 teaspoons kosher salt
  • 1 (14 ounce) can coconut milk
  • 1 lime, juiced
  • 1 pinch kosher salt to taste

Information

  • Prep Time: 1 hr
  • Cook Time: 2 hrs
  • Additional Time: 45 mins
  • Total Time: 3 hrs 45 mins
  • Servings: 8
  • Yield: 8 servings

  • Soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. Drain well and set aside.
  • Toast coconut in a heavy pan on low heat until dark golden brown, about 5 minutes. Stir frequently to prevent burning. Transfer to a bowl and set aside.
  • Toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. Set aside.
  • Puree 2 tablespoons peanut oil, toasted coconut, coriander, cumin, and fennel seeds in a blender or food processor. Mix in chilies, almonds, lemon grass, garlic, shallots, ginger, and turmeric; blend to form a smooth curry paste. Add 2 tablespoons water if needed to create a smoother paste.
  • Heat remaining 2 tablespoons peanut oil in the skillet and stir in star anise, cinnamon sticks, cloves, cardamom pods, and mint stems; stir and toast on medium-low heat until aromatic, about 3 minutes. Discard spices and retain oil in the pan.
  • Heat curry paste in the same skillet with the flavored oil over medium heat until hot, 2 to 3 minutes. Stir in 1/2 cup water, chicken, and 2 teaspoons kosher salt; cook and stir until chicken is cooked through and no longer pink inside, about 10 minutes.
  • Stir in coconut milk. Bring mixture to a boil, turn heat to low and simmer, stirring occasionally, until chicken is tender and the sauce is thick, 1 to 1 1/2 hours.
  • Stir in reserved chopped mint leaves and lime juice. Season with kosher salt to taste. Cook until the mint begins to wilt, 1 to 2 more minutes. Remove from heat and let the curry rest for 15 minutes before serving.

    • Nutrition

    552 cal.

    • Total Fat: 38g
    • Saturated Fat: 25g
    • Cholesterol: 59mg
    • Sodium: 612mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 10g
    • Total Sugars: 3g
    • Protein: 29g
    • Vitamin C: 11mg
    • Calcium: 154mg
    • Iron: 9mg
    • Potassium: 866mg

    Categories

    Asian recipes
    Curry recipes
    Chicken recipes
    Spicy recipes
    Mint recipes