Azalina's Mint Curry

Ingredients

• Servings: 8
• 1/2 cup dried red chile peppers, stems and seeds removed
• 1/2 cup boiling water
• 2 cups grated fresh coconut
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 2 tablespoons fennel seeds
• 1/4 cup peanut oil, divided
• 1/3 cup sliced almonds
• 5 stalks lemon grass, trimmed and thinly sliced
• 1 whole head garlic, cloves peeled and crushed
• 5 shallots, peeled and roughly chopped
• 1/2 cup peeled and chopped fresh ginger root
• 3 (1 1/2 inch) pieces fresh turmeric root, peeled and roughly chopped
• water, or as needed
• 3 tablespoons whole star anise pods
• 2 (2 inch) sticks cinnamon
• 2 tablespoons whole cloves
• 2 tablespoons whole cardamom pods
• 1/2 cup chopped fresh mint, stems reserved
• 1/2 cup water
• 2 pounds boneless, skinless chicken breast halves, cubed
• 2 teaspoons kosher salt
• 1 (14 ounce) can coconut milk
• 1 lime, juiced
• 1 pinch kosher salt to taste

Recipe

Cook Time: 2 hrs

Ready Time: 3 hrs 45 mins


• soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. drain well and set aside.
• toast coconut in a heavy pan on low heat until dark golden brown, about 5 minutes. stir frequently to prevent burning. transfer to a bowl and set aside.
• toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. set aside.
• puree 2 tablespoons peanut oil, toasted coconut, coriander, cumin, and fennel seeds in a blender or food processor. mix in chilies, almonds, lemon grass, garlic, shallots, ginger, and turmeric; blend to form a smooth curry paste. add 2 tablespoons water if needed to create a smoother paste.
• heat remaining 2 tablespoons peanut oil in the skillet and stir in star anise, cinnamon sticks, cloves, cardamom pods, and mint stems; stir and toast on medium-low heat until aromatic, about 3 minutes. discard spices and retain oil in the pan.
• heat curry paste in the same skillet with the flavored oil over medium heat until hot, 2 to 3 minutes. stir in 1/2 cup water, chicken, and 2 teaspoons kosher salt; cook and stir until chicken is cooked through and no longer pink inside, about 10 minutes.
• stir in coconut milk. bring mixture to a boil, turn heat to low and simmer, stirring occasionally, until chicken is tender and the sauce is thick, 1 to 1 1/2 hours.
• stir in reserved chopped mint leaves and lime juice. season with kosher salt to taste. cook until the mint begins to wilt, 1 to 2 more minutes. remove from heat and let the curry rest for 15 minutes before serving.