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Malaysian Red Curry Thighs Recipe

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Malaysian Red Curry Thighs Recipe

Directions

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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 ½ teaspoons garam masala
  • 1 ½ teaspoons Chinese five-spice powder
  • 1 (14 ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 1 ½ teaspoons white sugar, divided
  • 1 tablespoon sriracha sauce (Optional)
  • Methods :

  • Step 1

    Place green onions, ginger, and garlic in a food processor; puree until smooth.

  • Step 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.

  • Step 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.

  • Step 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).

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