Burmese Chicken Curry

Step 1

Combine the lemongrass, ginger, fish sauce, garam masala, shallot, garlic, and vegetable oil in a food processor. Pulse until a thick paste forms (3 minutes). Set aside.

Step 2

Season the chicken with salt and pepper. Set aside.

Step 3

Add the paste to a nonstick pan and cook for 20 seconds until it smells fragrant. Then add in the coconut sugar, shrimp paste, and chicken. Cook for 2-3 minutes until the chicken is brown on all sides. Finally, add in the coconut milk and water and bring it to a boil.

Step 4

Lower the heat and simmer for 3 minutes until the liquid thickens.

Step 5

Serve with rice and cilantro for garnish.