Burmese Shrimp Paste Curry

Ingredients

• 500g (1.1 lb) chicken, cut into bite-sized pieces 500g (1.1 lb) chicken, cut into bite-sized pieces
• 2 tablespoons shrimp paste 2 tablespoons shrimp paste
• 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
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 cup coconut milk 1 cup coconut milk
• 1 cup water 1 cup water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion becomes translucent.
3. 3.
   Add the shrimp paste to the pan and cook for 2-3 minutes, stirring continuously.
4. 4.
   Add the turmeric powder, paprika, and chili powder to the pan. Stir well to combine the spices with the shrimp paste.
5. 5.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
6. 6.
   Pour in the coconut milk and water. Stir to combine all the ingredients.
7. 7.
   Reduce the heat to low and simmer the curry for 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.
10. 10.
    Serve the Burmese Shrimp Paste Curry with steamed rice and condiments of your choice.

Treat your ingredients with care...

• Shrimp paste — If you can't find shrimp paste, you can substitute it with fish sauce for a similar umami flavor.
• Turmeric powder — Turmeric stains easily, so be cautious while handling it to avoid staining your clothes or kitchen surfaces.
• Coconut milk — Use full-fat coconut milk for a creamier and richer curry.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add fresh chili peppers.
• Adjust the consistency of the curry by adding more water or coconut milk, depending on your preference.
• Allow the curry to simmer for a longer time for a more intense flavor.
• Serve the Burmese Shrimp Paste Curry with a side of steamed vegetables for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and become even more delicious.

Serving advice

Serve the Burmese Shrimp Paste Curry hot with steamed rice and a variety of condiments such as pickled vegetables, fried onions, and fresh herbs. The condiments add a delightful crunch and tanginess to the dish, enhancing the overall flavor experience.

Presentation advice

Present the Burmese Shrimp Paste Curry in a vibrant bowl, garnished with fresh cilantro. The bright colors of the curry and the green cilantro will make the dish visually appealing. Serve it alongside a mound of fluffy steamed rice for an inviting presentation.