Burmese Chicken Curry with Coconut Rice
A flavorful and aromatic chicken curry simmered in coconut milk with traditional Burmese spices, served with fluffy coconut-infused rice.
Ingredients
- about 680 g Chicken Thighs
- 1 can Coconut Milk
- 1 medium Onion
- 4 cloves Garlic
- 2.54 cm Ginger
- 1 tsp Turmeric Powder
- 1 tsp Paprika
- 1 tbsp Fish Sauce
- 1 tbsp Lime Juice
- 0.25 cup Cilantro
- 1.5 cups Jasmine Rice
- 0.25 cup Coconut Flakes
- 2 cups Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, sauté diced onion, garlic, and ginger until fragrant.
- 2Add turmeric powder, paprika, and chicken thighs. Brown the chicken on all sides.
- 3Pour in coconut milk and fish sauce. Bring to a simmer, then reduce heat and cook for 30 minutes, or until chicken is cooked through.
- 4Meanwhile, rinse jasmine rice. Add to a saucepan with water and coconut flakes. Bring to a boil, then reduce heat and simmer for 15 minutes, or until rice is cooked.
- 5Stir lime juice and cilantro into the curry. Serve hot with coconut rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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