Azalina's Mint Curry

Azalina's Mint Curry

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"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."
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3 h 45 m servings 552 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 38.4 g
  • 59%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 612 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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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 r...

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 tha...

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 ...

Very delicious! Time intensive but with a huge payoff. Who knew a whole curry could be made out of spices! I had to add 1/2 C of water extra to get my vita mix to blend the curry smooth but th...

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!

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