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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 120 minutes, Preparation Time - 60 minutes

• Source

  All Recipes

| 1. Soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. Drain well and set aside. | 2. 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. | 3. Toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. Set aside. | 4. 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. | 5. 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. | 6. 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. | 7. 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. | 8. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red chile pepper	1/2	cup		30.0	6.6075	1.4025	0.33
water	1/2	cup	boiling	0.0	0.0	0.0	0.0
coconut	2	cups	grated	775.2	88.145	5.321000000000001	47.583
coriander	2	tablespoons	ground	29.8	5.499	1.237	1.777
cumin	2	tablespoons	ground	45.0	5.3088	2.1372	2.6724
fennel seed	2	tablespoons		40.02	6.0656	1.8328	1.7249
peanut oil	1/4	cup	divided	477.36	0.0	0.0	54.0
almond	1/3	cup	sliced	642.3733	0.0	0.0	72.6667
lemon grass	5		trimmed sliced	6.9094	1.7664	0.127	0.0342
head garlic	1		peeled crushed	-	-	-	-
shallot	5		peeled chopped	576.0	134.4	20.0	0.8
ginger root	1/2	cup	peeled chopped	38.4	8.5296	0.8736	0.36
turmeric root	3	pieces	peeled chopped	806.9352	0.0	179.5204	4.5333
water				0.0	0.0	0.0	0.0
star anise pod	3	tablespoons		806.9352	0.0	179.5204	4.5333
cinnamon	2	sticks		-	-	-	-
clove	2	tablespoons		35.62	8.5189	0.7761	1.69
cardamom pod	2	tablespoons		806.9352	0.0	179.5204	4.5333
mint	1/2	cup	chopped	20.064	3.835	1.5002	0.3329
water	1/2	cup		0.0	0.0	0.0	0.0
chicken breast half	2	pounds	boneless skinless cubed	806.9352	0.0	179.5204	4.5333
kosher salt	2	teaspoons		806.9352	0.0	179.5204	4.5333
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
lime	1		juiced	1.2604	0.4245	0.0212	0.0035
kosher salt	1 to taste	pinch		806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.