Ingredients
Curry Paste:
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8 shallots, roughly chopped
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6 hot chile peppers, roughly chopped
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8 stalks lemongrass, smashed and cut into 1-inch pieces
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½ cup chopped almonds, or to taste
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1 small bunch fresh cilantro, roughly chopped
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8 cloves garlic, roughly chopped
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1 (1 inch) piece ginger, peeled and roughly chopped
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2 tablespoons peanut oil
Chicken Curry:
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3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
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1 tablespoon peanut oil, or more as needed
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1 onion, cut into 1-inch chunks
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1 red bell pepper, cut into 1-inch chunks
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1 yellow bell pepper, cut into 1-inch chunks
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1 orange bell pepper, cut into 1-inch chunks
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1 cup halved snow peas
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1 large carrot, cut into matchsticks
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2 (14 ounce) cans coconut milk
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1 teaspoon white sugar
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1 teaspoon salt
Directions
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Combine shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons peanut oil in a food processor; pulse into a smooth paste. Measure out 1 cup of paste into a large bowl. Add chicken thighs and mix until thoroughly coated.
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Heat 1 tablespoon peanut oil in a large, deep skillet over medium heat. Pan-fry chicken in batches until cooked through and no longer pink in the center, about 5 minutes. Transfer to a large plate using a slotted spoon; set aside.
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Place onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot in the same skillet. Cook and stir until softened, about 5 minutes. Add snow peas; cook and stir until slightly softened but still crisp, about 1 minute.
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Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.
Nutrition Facts (per serving)
| 617 | Calories |
| 42g | Fat |
| 29g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 617 | |
| % Daily Value * | |
| Total Fat 42g | 54% |
| Saturated Fat 23g | 115% |
| Cholesterol 103mg | 34% |
| Sodium 410mg | 18% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 5g | 17% |
| Total Sugars 7g | |
| Protein 36g | 72% |
| Vitamin C 146mg | 162% |
| Calcium 115mg | 9% |
| Iron 9mg | 47% |
| Potassium 1107mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
