Burmese Chicken

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Step 1

In a blender, combine the tomatoes, 1 tablespoon of oil, ½ teaspoon salt, the turmeric, pepper flakes, lemon grass, shallots, ginger and garlic. Blend until a thick paste forms, about 1 minute, scraping down the blender as needed.

Step 2

In a large Dutch oven over medium-high, add the remaining 3 tablespoons of oil, the chicken and 1 teaspoon of salt. Cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes. Add the spice paste and cook, stirring occasionally, until fragrant and the paste coats the chicken, 2 to 3 minutes.

Step 3

Cover, reduce heat to medium-low and cook, stirring occasionally, for 10 minutes. Uncover, increase heat to medium-high and simmer until the chicken is cooked through and the sauce is thickened, 7 to 9 minutes. Off heat, stir in the cilantro and lime juice. Serve with lime wedges.

Step 4

Don’t use the fibrous outer layers of the lemon grass. You want only the white, slightly tender (but still firm) inner bulb. Trim the root and all but the bottom 5 inches of the stalk, then peel off the first few layers. If you buy lemon grass in a plastic clamshell container, it likely already has been trimmed.