A dollop of Greek yogurt to temper the spice is also lovely, if desired.

Serve over rice or noodles, with bowls of cilantro and lime wedges.

Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired.

This allows the chicken to soak in more flavors as the curry cools.

If time permits, let the curry sit for at least 20 minutes before serving.

Stir in the curry powder and cayenne, simmer briefly and remove from the heat.

Droplets of paprika-red oil will rise to the surface.

Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes.

The broth will thin out as the chicken starts to release its juices. From the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad. You can read this before Burma Superstar: Addictive. Here is a quick description and cover image of book Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia written by Desmond Tan which was published in.

Stir in 1 1/2 cups water and bring to a near boil. Brief Summary of Book: Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia by Desmond Tan.

Lower the heat to medium-low and add the fish sauce.

Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. The Burma Superstar family of restaurants and DoorDash have co-invested to open Burma Bites, the first of its kind quick-service restaurant experience, built for on-demand delivery from the ground up.

Pour in the coconut milk and bring to a near boil.

Add the marinated chicken and stir to release the spices into the onion.

Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.

Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes.

(I used an enameled cast iron Dutch oven.)

In a large pot, heat the oil over medium-high.

Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.

Add the paprika, turmeric and salt, and use your hands to mix well.Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces transfer to a bowl.

Burma Superstar by Desmond Tan