Burma Superstar Coconut Chicken Curry

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Dinner, Main Course Burmese
By Adapted from Burma Superstar Serves: 2-4
Prep Time: 10 Minutes Cooking Time: 1 Hour 20 Minutes Total Time: 1 Hour, 30 Minutes

Deeply-flavored and only slightly spicy, this Coconut Chicken Curry is adapted from Burma Superstar's recipe. The main difference here is yellow curry.


  • 2 ½ pounds Boneless, Skinless Chicken Thighs
  • 1 tbsp. Ground Paprika
  • ½ tsp. Ground Turmeric
  • 2 tsp. Kosher Salt, plus more as needed
  • 1/4 cup Canola oil
  • 2 Small Yellow Onions, or 1 Large Onion, finely diced
  • 1 tbsp. Fresh Ginger
  • 2-4 Cloves Garlic, minced
  • 1 can (13 1/2 oz) Unsweetened Coconut Milk
  • 1 1/2 tbsp. Fish Sauce
  • 3/4 cup Water
  • 1 tsp. Red Curry Paste, or Madras Curry Powder, or Yellow Curry Powder
  • 1/2 tsp. Cayenne Pepper
  • Cilantro for garnish
  • Lemon or Lime Wedges for Garnish



Remove excess fat from the chicken and cut into 1-inch pieces.


Mix the chicken with the paprika, turmeric and salt, in a large bowl and allow to marinate while you prep.


In a large pot or Dutch oven, heat the oil over medium-high heat. When the oil is shimmery, add the onions and reduce the heat to medium. Gently sauté the onions until translucent.


Add the ginger and garlic. Continue to stir until fragrant, about 30 seconds.


Add the chicken to the onion mixture and stir to combine.


Pour in the coconut milk. Increase the heat to bring to a near boil. Let simmer for a few minutes to thicken the sauce.


Reduce the heat, add the fish sauce and water, and increase the heat again to bring back to a boil.


Lower the heat to simmer for about 45-50 minutes. Stir occasionally. Add the curry and cayenne at the end of 45-50 minutes and simmer for 5-10 minutes more.


Turn off the heat and let the curry rest for 20 minutes.


At the end of the rest, if desired, skim the fat/oil off the top.


Turn on the heat to medium-high and bring just to a simmer to warm through before serving.