Burmese Tomato Stew

This here is a true “Hint of Myint!” I know I cook a lot of Thai food because of growing up around the restaurant. But she worked 7 days a week, so it was usually my Burmese father who cooked for me, and his food was phenomenal! In his honor, I’m sharing with you this deliciously fragrant, sweet, savory Burmese tomato and chicken stew.

While you can certainly use any type of meat you want, I opted for dark meat chicken because it actually cooks quite fast, but the longer you cook it, the more it breaks down rather than dries out. The result after about 45 minutes of simmering is chicken that just falls off the bone. Salivation nation!


dark meat chicken
chicken stock
red bell peppers
nam prik pao or chili paste in soybean oil
bai makrut or kaffir lime leaves
fish sauce
Thai chilis
chili powder
curry powder
fried garlic


Step 1

In a pot, sweat onions, smashed whole garlic cloves, and thinly sliced ginger.

Step 2

Add diced tomatoes and chopped bell pepper. Stir well.

Step 3

Add curry powder, chili powder, nam prik pao, thinly sliced Thai chilis, and fish sauce. Stir well and let all the flavors marry uncovered for 1 minute.

Step 4

Place chicken directly on top of tomatoes and onions. Add fried garlic and hand-ripped mai makrut leaves on top.

Step 5

Stir gently to coat chicken evenly, then add chicken stock. Stir once, then cover the pot and let simmer for about 45 minutes.

Step 6

Garnish with fried garlic and slices of scallion.

Specialty ingredients you'll need:

Filed under