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Malaysian Red Curry Thighs
Malaysian Red Curry Thighs
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Spicy Malaysian chicken thigh curry with ginger, garam masala, and coconut milk, delicious over rice for an easy weeknight dinner.
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
  • 1.5 teaspoons garam masala
  • 1.5 teaspoons Chinese five-spice powder
  • 1 (14 ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 1.5 teaspoons white sugar, divided
  • 1 tablespoon sriracha sauce
Instructions:
  • Combine fresh green onions, ginger, and garlic in a food processor and blend until a smooth puree forms.
  • In a large skillet over medium heat, warm the oil. Season the chicken thighs with salt and cook them with the skin-side down until they are nicely browned, approximately 10 minutes per side. Transfer the chicken thighs out of the skillet.
  • Scrape ginger puree into the skillet and cook for 2 to 3 minutes while stirring constantly. Introduce curry powder, red curry paste, garam masala, and Chinese five-spice powder to the skillet. Cook and stir until fragrant. Pour in coconut milk to deglaze the skillet. Add fish sauce and half the sugar. Taste and adjust salt and sugar as needed, then stir in sriracha sauce.
  • Simmer chicken thighs in the skillet over low heat for 20 minutes until flavors meld. Ensure chicken reaches 165 degrees F (74 degrees C) at the bone with an instant-read thermometer.

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