Mont Lone Yay Paw - Burmese Coconut Chicken Curry

Ingredients

• 500g (1.1 lb) chicken, cut into bite-sized pieces 500g (1.1 lb) chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 20g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
3. 3.
   Add the lemongrass stalks, turmeric powder, paprika, cumin powder, and coriander powder. Stir well to coat the onions and spices evenly.
4. 4.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
5. 5.
   Pour in the coconut milk and stir to combine. Bring the mixture to a simmer.
6. 6.
   Add the fish sauce and palm sugar. Stir until the sugar has dissolved.
7. 7.
   Reduce the heat to low and let the curry simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the curry.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a teaspoon of chili powder.
• If you prefer a thicker curry, simmer the dish uncovered for a few extra minutes to allow the sauce to reduce.
• To make it more filling, add vegetables like potatoes, carrots, or bell peppers to the curry.

Serving advice

Serve the Mont Lone Yay Paw hot with steamed jasmine rice or warm naan bread. The fragrant curry pairs well with a side of tangy pickles or a refreshing cucumber salad.

Presentation advice

Garnish the Mont Lone Yay Paw with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Burmese bowl or on a decorative platter to showcase the vibrant yellow curry.