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."
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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 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 that actually cooked off in the simmer stage fairly quick and at one hour I had a heavenly and very thick and hearty curry. It is a very mild dish so next time I might add a bit more chili- or just leave some seeds in. Very delicious with paratha bread. But rice would have done it too.
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
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