Burmese Chicken Curry (Ohn-no Khao Swè)

Ingredients

• about 680 g Chicken Thighs
• 2 cans Coconut Milk
• 1 can Tomatoes
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 1 teaspoon Turmeric Powder
• 1 teaspoon Paprika
• 1/2 teaspoon Chili Powder
• 2 tablespoons Fish Sauce
• 1 tablespoon Lime Juice
• 2 tablespoons Vegetable Oil
• about 225 g Rice Noodles
• 2 tablespoons Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 medium onion, cut into small dice, and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
2. 2Add the 4 cloves of garlic, minced, and the 2.54 cm of ginger, grated, to the pot. Cook, stirring constantly, until fragrant, about 1 minute, being careful not to let them burn. Then, add the about 680 g of chicken thighs, cut into 2.54 cm pieces, and cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
3. 3Stir in the 1 teaspoon of turmeric powder, 1 teaspoon of paprika, and 1/2 teaspoon of chili powder. Cook, stirring, for 30 seconds until the spices are fragrant. Add the 1 can of tomatoes, breaking them up with your spoon, and the 2 tablespoons of fish sauce, then stir everything together and bring the mixture to a simmer.
4. 4Pour in the 2 cans of coconut milk. Stir well to combine everything, then bring the curry to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 30 minutes, or until the chicken is cooked through and tender, reaching an internal temperature of 74°C.
5. 5Remove the pot from the heat. Stir in the 1 tablespoon of lime juice. Use two forks to shred the chicken directly in the pot, breaking up the pieces into smaller strands.
6. 6While the curry is simmering, fill a large pot with water and bring it to a rolling boil over high heat (100°C / 100°C). Add the about 225 g of rice noodles to the boiling water and cook for 3-5 minutes, or until they are tender but still firm to the bite. Carefully drain the cooked noodles in a colander.
7. 7Serve the shredded chicken curry immediately over the cooked rice noodles. Garnish each serving with the 2 tablespoons of fresh cilantro, chopped.

Substitutions

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