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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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).

Cook's Note:

Substitute coconut oil for the grapeseed oil if preferred.

Nutrition Facts

353.7 calories; 20.9 g protein; 6.2 g carbohydrates; 71 mg cholesterol; 346.5 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/30/2017
Delicious! I increased the Maesri red curry paste to about 3 tbl. and after returning the chicken thighs to the skillet I added baby carrots green beans and sliced red pepper and continued simmering for 15-20 minutes. Served over Jasmine rice. Will make this again and again with different veggies. Yum! Read More
(3)
21 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/30/2017
Delicious! I increased the Maesri red curry paste to about 3 tbl. and after returning the chicken thighs to the skillet I added baby carrots green beans and sliced red pepper and continued simmering for 15-20 minutes. Served over Jasmine rice. Will make this again and again with different veggies. Yum! Read More
(3)
Rating: 4 stars
04/11/2017
I made this exactly as the recipe called for and the flavors were fantastic. I was hoping for it to be a little spicier next time I'll increase the curry paste to increase the heat. Excellent recipe everyone that had it loved it. Read More
(2)
Rating: 5 stars
01/29/2018
I spent 21 days in India in 2016. We ate curry every day. So I have an authentic reference point. This recipe is excellent. I have made it 4 or 5 times. Three times with chicken and once with lamb. Either way the sauce is tongue clapping good. After the first time I used 2 cans of coconut milk instead on one. If you like saucy I recommend doing so. Read More
(1)
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Rating: 5 stars
09/12/2016
Made it exactly to the recipe and it was awesome!! Read More
Rating: 4 stars
09/30/2017
The flavor was pungent but not totally pleasing. We typically love this type of food but I won't be making this recipe again. Read More
Rating: 4 stars
06/30/2020
Very good curry thighs, and surprisingly easier to make than at first glance even though it has a long ingredients list. I would just say that it's a little tough to cook it on a large skillet as the recipe calls for because it gets very full. 8 chicken thighs and all that sauce put my 12 inch skillet to its maximum capacity. I've made this multiple times and cooking it in a medium pot is much easier. Read More
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Rating: 5 stars
09/22/2018
Sooo delicious! I used deboned thighs. Would definitely make this again Read More
Rating: 5 stars
02/18/2019
So good! I used a bit less hot curry powder after I felt like it was a bit strong. It ends up being a great curry. I also add slicec onions potatoes and carrots so I can eat the curry over rice. Read More
Rating: 5 stars
02/28/2016
This was amazing! I made a few modifications though: swapped the hot curry powder for regular; added two bell peppers; and omitted the fish sauce sugar and sriracha. It still had some heat it but the jasmine rice helped calm it down a bit. Will definitely be making this in the future! Read More