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Burmese Chicken Curry Recipe

Burmese Chicken Curry Recipe

iamwinfred
A rich, fragrant Burmese chicken curry (see-pyan) made with a deeply fried onion-garlic-ginger paste, turmeric, lemongrass, and fish sauce. Simmered until the oil returns to the surface for an authentic, deeply satisfying one-pot meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 420 kcal

Notes

For a creamier sauce, stir in 1/2 cup coconut milk during the last 10 minutes of cooking. Use a mortar and pestle instead of a food processor for a more traditional, textured paste. The curry tastes even better the next day as the flavors deepen overnight. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 8gProtein: 34gFat: 28gSaturated Fat: 6gCholesterol: 175mgSodium: 890mgFiber: 1.5gSugar: 4g
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