Azalina's Mint Curry

Ingredients

  • 2 tablespoons whole cloves
  • ½ cup dried red chile peppers, stems and seeds removed
  • ½ cup boiling water
  • 2 cups grated fresh coconut
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 2 tablespoons fennel seeds
  • + 18 more ingredients
    • ¼ cup peanut oil, divided
    • 5 stalks lemon grass, trimmed and thinly sliced
    • 1 whole head garlic, cloves peeled and crushed
    • 5 shallots, peeled and roughly chopped
    • ½ cup peeled and chopped fresh ginger root
    • 3 (1 ½ inch) pieces fresh turmeric root, peeled and roughly chopped
    • water, or as needed
    • 3 tablespoons whole star anise pods
    • ½ cup water
    • 2 pounds boneless, skinless chicken breast halves, cubed
    • 2 teaspoons kosher salt
    • 1 (14 ounce) can coconut milk
    • 1 lime, juiced
    • 1 pinch kosher salt to taste
    • 1/3 cup sliced almonds
    • 2 (2 inch) sticks cinnamon
    • 2 tablespoons whole cardamom pods
    • ½ cup chopped fresh mint, stems reserved

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 s...

View full recipe at SpringPad

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