Malaysian Red Curry Thighs Recipe

Name: Malaysian Red Curry Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 green onions, white parts only, chopped; 1 (2 inch) piece peeled fresh ginger; 4 cloves peeled garlic; 3 tablespoons grapeseed oil; 8 skin-on, bone-in chicken thighs; salt to taste; 3 tablespoons hot curry powder; 1 tablespoon red curry paste; 1 1/2 teaspoons garam masala; 1 1/2 teaspoons Chinese five-spice powder; 1 (14 ounce) can coconut milk; 1 tablespoon fish sauce; 1 1/2 teaspoons white sugar, divided; 1 tablespoon sriracha sauce (optional)

Servings: persons

6 green onions, white parts only, chopped
1 (2 inch) piece peeled fresh ginger
4 cloves peeled garlic
3 tablespoons grapeseed oil
8 skin-on, bone-in chicken thighs
salt to taste
3 tablespoons hot curry powder
1 tablespoon red curry paste
1 1/2 teaspoons garam masala
1 1/2 teaspoons Chinese five-spice powder
1 (14 ounce) can coconut milk
1 tablespoon fish sauce
1 1/2 teaspoons white sugar, divided
1 tablespoon sriracha sauce (optional)

1
Place green onions, ginger, and garlic in a food processor; puree until smooth.
2
Heat oil in a large skillet over medium heat. Season chicken thighs with salt and cook, skin-side down, until browned, about 10 minutes per side. Remove from skillet.
3
Scrape ginger puree into the skillet and cook, stirring constantly, 2 to 3 minutes. Add curry powder, red curry paste, garam masala, and Chinese five-spice powder; cook and stir until fragrant. Pour in coconut milk and stir to loosen up the bits from the bottom of the skillet. Add fish sauce and half the sugar. Taste; adjust salt and sugar, and stir in sriracha sauce.
4
Return chicken thighs to the skillet, reduce heat, and simmer until flavors are combined, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 green onions, white parts only, chopped, 1 (2 inch) piece peeled fresh ginger, 4 cloves peeled garlic, 3 tablespoons grapeseed oil, and more.

Yes, Malaysian Red Curry Thighs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Malaysian Red Curry Thighs

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