Malaysian Devil Curry

Step 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.

Step 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.

Step 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.

Step 4

Cut the potatoes into 1-inch cubes by slicing them lengthwise, then rotating and slicing again, and finally cutting into 1-inch chunks.

Step 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.

Step 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.

Step 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.

Step 8

Add the potato cubes and the 1 can of coconut milk, then stir until everything is coated and mixed together evenly.

Step 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.

Step 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.

Step 11

Taste the curry, then add salt and pepper to your preference.