Malaysian Red Curry Thighs

This Malaysian red curry thighs recipe hits all the tastes: sweet, salty, spicy, and umami. Serve it on rice with a sprinkle of chopped cilantro and lime wedges on the side. If you make this with boneless chicken, reduce cooking time to 12 minutes for browning and 10 minutes for simmering.

Preparation Details

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Servings: 8

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)

Steps

1. Place green onions, ginger, and garlic in the bowl of a food processor; pulse until smooth.
2. Heat oil in a large skillet over medium heat. Season chicken thighs with salt; cook, skin-side down, until browned, about 10 minutes per side. Remove from skillet.
3. Add green onion purée to the skillet; 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; stir while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Add fish sauce and 3/4 teaspoon 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 but not touching the bone should read 165 degrees F (74 degrees C).