Devil Curry

Method3 steps · about 50 min

1. 1

   Step 1: Heat the vegetable oil (3 tablespoons) in a large skillet over medium-high heat. Blend the chopped red onions (6), dried chile peppers (25), candlenuts (7), a cautious amount of shrimp paste, turmeric (1 teaspoon), ginger (1 teaspoon), ground allspice (1 teaspoon), lemongrass and mustard seed (1 tablespoon) with the 2 tablespoons water, adding a little more water only if needed to make a fine paste. Fry the paste until fragrant and almost dry. The captured source gives no usable unit for shrimp paste; use it cautiously to taste.

   Uses 3 tablespoons vegetable oil · 2 tablespoons water, or as needed · 6 red onions, chopped · 25 chile peppers, sun-dried · 7 candlenuts · Shrimp paste to taste (source lists 1 without a unit) · 1 teaspoon ground turmeric · 1 teaspoon ground ginger

2. 2

   Step 2: Add the 2 cups water to the fried curry paste and bring to a boil. Add the bite-size chicken and potatoes (2 ¼ pounds) cut into bite-size pieces. Reduce the heat and simmer about 20 minutes, until the potatoes are tender, the curry has thickened and the chicken reaches 165°F (74°C) on a food thermometer.

   Simmer curry · 20 minUses Fried curry spice paste · 2 cups water · 2 ¼ pounds skinless, boneless chicken breast meat - cut into bite-size pieces · 2 ¼ pounds potatoes

3. 3

   Step 3: Taste the cooked curry and adjust salt (to taste); if it needs more shrimp paste, stir in a little and simmer it through before taking the pan off the heat. Remove from the heat, stir in the vinegar and mix well. Serve with steamed white rice if desired.

   Uses Cooked chicken and potato curry · salt to taste · Additional shrimp paste only if needed after tasting cooked curry · 1 tablespoon distilled white vinegar · Cooked white rice for serving, optional (source gives no quantity)