Spicy and Fragrant Malaysian Chicken Curry

Wrap the shrimp paste in foil and cook in a medium heat pan for a few minutes until crumbly.

Deseed and tear 10 g of dried chilies in half, then soak in boiling water for 10-15 minutes until softened.

Chop 1 red small spicy chili and remove seeds, then add to the blender with the soaked chilies.

Chop about half of a large shallot and add to the blender.

Prepare lemongrass by removing outer layers and cutting off the ends, then add to the blender.

Add turmeric to the blender for color and flavor.

Add about 5 dry roasted macadamia nuts to the blender to thicken the curry.

Blend all ingredients into a smooth paste, adding water as needed.

Cut 2 lbs of chicken thigh into bite-sized pieces and mix with 2-3 tablespoons of the paste and salt, then refrigerate to marinate.

Cut 1 lb of waxy yellow potatoes into bite-sized chunks.

Dice 1/2 yellow onion.

In a curry pot over medium heat, add 1 tablespoon of peanut oil and the remaining paste, frying until dry and dark.

Add the marinated chicken, diced onion, and potatoes to the pot, seasoning with salt and curry powder.

Equipment Needed

Allergens