Azalina's Mint Curry

azalina 0

"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."

Ingredients 3 h 45 m {{adjustedServings}} servings 552 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

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  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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Reviews 4

  1. 4 Ratings


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.