Recipe by azalina
"Azalina Eusope grew up in Malaysia, where spices were an integral part of her Mamak culture. Now she brings a taste of Penang to San Francisco. The bold flavors of her spicy mint curry remind her of home."
Watch video tips and tricks
dried red chile peppers, stems and seeds removed
grated fresh coconut
peanut oil, divided
stalks lemon grass, trimmed and thinly sliced
1 whole head
garlic, cloves peeled and crushed
shallots, peeled and roughly chopped
peeled and chopped fresh ginger root
3 (1 1/2 inch) pieces
fresh turmeric root, peeled and roughly chopped
water, or as needed
whole star anise pods
2 (2 inch) sticks
whole cardamom pods
chopped fresh mint, stems reserved
boneless, skinless chicken breast halves, cubed
1 (14 ounce) can
kosher salt to taste
This recipe is wonderful but the proportions for the shopping list are completely off. I don't know why the shopping list says 6 limes when the recipe calls for 1 or 230 cardamom pods when the recipe only calls for 2 tabelspoons.... now I have to figure out what to do with all of these leftover cardamom pods and limes...
This recipe has been a bigger adventure than I anticipated. As I type my hands are covered in yellow as if a highlighter exploded all over them from cutting up tumeric root. I had never done that before. Nor had I toasted anise or cinnamon or even seen cardamom pods. Which is why I love this recipe.
One thing that confused me was the toasted coconut. I realized mine was sweetened, so I went back to the store where my only other option was a whole coconut. My boyfriend had to hatchet it open for me, and I'm sure there's a better way to shred and toast it than what I did. It looked a bit like an episode of Lucy.
I had a tough time getting the curry paste to become a paste. My blender's motor was struggling, so I ended up adding almost a cup of water. Plus is ended up a little gritty, so make sure to blend better than I did.
But overall this was a fun thing to do on a Sunday afternoon. I delivered some to friends and they raved about it. I'm so glad I tried it! Thanks Azalina!
I made this about a month and a half ago and it turned out really good. I did have to make some adjustments but overall the recipes turned out yummy. It does take a long time to prep so, if you are making this dish prep everything first which makes the cooking process easier.
Very authentic and rewarding to make. Enjoy each step!! I added a bit more coconut milk to soften the spiciness. Really yummy with white rice or naan! Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Azalina's Mint Curry
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 345
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A Malaysian native shares her secret recipe for spicy chicken curry.
Chicken breasts simmer in a spicy tomato and yogurt sauce.
See how to make authentic southern Thai-style chicken curry.