Burmese-Style Chicken Curry with Shallots and Ginger

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and fragrant chicken curry featuring caramelized shallots and fresh ginger, simmered in a spiced coconut milk sauce. This asian-inspired chicken ready in about 55 minutes pairs medium, thinly sliced shallots, julienned fresh ginger, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 8 thinly sliced shallots and cook, stirring frequently, for 12-15 minutes until deep golden brown and caramelized, being careful not to burn.
  2. Step 2: Add 2 tbsp julienned fresh ginger and 4 minced garlic cloves to the caramelized shallots, sautéing for 2 minutes until fragrant.
  3. Step 3: Stir in 1 tsp turmeric powder and 1 tsp chili flakes, cooking for 30 seconds to release their aroma.
  4. Step 4: Add 1 lb cut chicken thighs and cook for 5 minutes, stirring to coat pieces with the spice mixture.
  5. Step 5: Pour in 1 can (14 oz/400ml) coconut milk, 1 cup water, 1 1/2 tbsp fish sauce, and 1 tbsp brown sugar. Stir to combine and bring to a gentle simmer.
  6. Step 6: Cover and cook on low heat for 25 minutes until the chicken is tender and the sauce thickens slightly.
  7. Step 7: Taste and season with salt as needed. Garnish with 2 tbsp chopped fresh coriander leaves before serving with steamed jasmine rice.

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Frequently asked questions

How long does Burmese-Style Chicken Curry with Shallots and Ginger take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Burmese-Style Chicken Curry with Shallots and Ginger?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep julienned fresh ginger from drying out.

Can I substitute ingredients in Burmese-Style Chicken Curry with Shallots and Ginger?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Burmese-Style Chicken Curry with Shallots and Ginger for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Burmese-Style Chicken Curry with Shallots and Ginger?

Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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