Malaysian Devil Curry
A fiery one-pan curry loaded with mixed proteins and potatoes, built on a bold paste of chilies, garlic, and spices. Ready in 25 minutes with minimal prep.
- Total time
- 25 min
- Servings
- 2
- Calories
- 468
- Protein
- 42g
Ingredients
- 3 whole red chilies, fresh
- 4 whole garlic cloves
- ½ pound chicken breast, boneless and skinless
- ½ pound medium shrimp, peeled and deveined
- ¾ pound waxy potatoes (or baby potatoes)
- 1 can (13.5 oz) coconut milk
Instructions
- 1
Remove the stems from the 3 red chilies by pinching them off with your fingers, then scrape out the seeds inside using a small spoon—this reduces some heat but keeps the flavor bold.
- 2
Place the 3 seeded chilies and 4 peeled garlic cloves into a blender or food processor and blend until they form a smooth red paste, about 1 minute.
- 3
Cut the chicken breast into 1-inch cubes by slicing it lengthwise into three strips, then slicing each strip crosswise into 1-inch pieces.
- 4
Cut the potatoes into 1-inch cubes by slicing them lengthwise, then rotating and slicing again, and finally cutting into 1-inch chunks.
- 5
Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Pour the chili-garlic paste into the hot oil and stir constantly for 2 minutes until it smells strongly fragrant and darkens slightly in color.
- 7
Add the chicken cubes to the paste and stir every 15 seconds for 3 minutes until the outside of each piece turns opaque white.
- 8
Add the potato cubes and the 1 can of coconut milk, then stir until everything is coated and mixed together evenly.
- 9
Lower the heat to medium and cover the skillet with a lid, then simmer for 10 minutes until the potatoes are fork-tender when pierced.
- 10
Remove the lid and add the 0.5 pound of shrimp, then stir and cook uncovered for 2 minutes until the shrimp turn pink and opaque throughout.
- 11
Taste the curry, then add salt and pepper to your preference.
Tools you’ll need
- blender or food processor
- 12-inch skillet with lid
- cutting board
- chef's knife
- small spoon
- wooden spoon or silicone spatula
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