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Burmese Curry
Course
Main Course
Prep Time
15
minutes
Cook Time
40
minutes
Total Time
55
minutes
Servings
6
Author
Jenny Castaneda
Ingredients
1
large onion
chopped
1
jalapeno
chopped, stem and seeds removed
18
garlic cloves
minced (about 4 packed tbsps)
6
inch
ginger
grated (about 3 packed tbsps)
1/4
cup
+ 2 tbsp olive oil
1 1/2
lbs
chicken thighs
cut into 1" pieces
2
tsp
paprika
1 1/2
tsp
turmeric
2
tsp
fish sauce
1
tsp
sea salt
3
medium sized red potatoes
cut into 1" pieces
1
16 oz
can diced tomatoes
Instructions
In a food processor, add onion and jalapeno. Pulse for 10 seconds.
Scrape sides and add garlic and ginger. Pulse for 5 seconds.
Heat a large pan over medium-high heat. Add olive oil.
Add garlic, ginger, onion and jalapeno puree. Saute for 1 minute.
Cover and reduce heat to low. Let it cook for 15 minutes.
Stir every 5 minutes to scrape off any bits that get stuck on the bottom.
Reduce heat to medium and add chicken. Let it cook for 2 minutes.
Season with paprika, turmeric, fish sauce and sea salt. Mix and let it cook for 3 minutes.
Add potatoes and canned diced tomatoes. Mix and cover.
Let it simmer for 15-20 minutes until the sauce thickens.
Serve hot.