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Malaysian Red Curry Thighs

Malaysian Red Curry Thighs

Name: Malaysian Red Curry Thighs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Ingredients: 6 eaches green onions, white parts only, chopped; 1 (2 inch) piece peeled fresh ginger; 4 cloves peeled garlic; 3 tablespoons grapeseed oil; 8 eaches skin-on, bone-in chicken thighs; 1 pinch 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

Rating: 4.67 stars

21 Ratings
18 Reviews
3 Photos

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.

By LynneP

Gallery

Recipe Summary

prep:

15 mins

cook:

45 mins

total:

1 hr

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

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

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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).

Cook's Note:

Substitute coconut oil for the grapeseed oil if preferred.

Nutrition Facts

Per Serving:

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

Reviews (18)

Most helpful positive review

AnnieM

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

Helpful

(3)

21 Ratings

5 star values: 15
4 star values: 5
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

AnnieM

05/30/2017

Helpful

(3)

GregJ1956

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

Helpful

(2)

waynephillips4@me.com

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

Helpful

(1)

Bill Ligertwood

09/12/2016

Made it exactly to the recipe and it was awesome!! Read More

KMWILSON98

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

dfvx990mq321pl

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

slyder

09/22/2018

Sooo delicious! I used deboned thighs. Would definitely make this again Read More

pearl72

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

Michelle Montoya

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

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Nutritional Information

Malaysian Red Curry Thighs

Servings Per Recipe: 8
Calories: 353.7

% Daily Value *

protein: 42 %

carbohydrates: 2 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 43 %

saturated fat: 66 %

cholesterol: 24 %

vitamin a iu: 7 %

niacin equivalents: 71 %

vitamin b6: 20 %

vitamin c: 7 %

folate: 6 %

calcium: 5 %

iron: 22 %

magnesium: 19 %

potassium: 10 %

sodium: 14 %

thiamin: 8 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Malaysian Red Curry Thighs

1 of 18

All Reviews

AnnieM

05/30/2017

Helpful

(3)

GregJ1956

04/11/2017

Helpful

(2)

waynephillips4@me.com

01/29/2018

Helpful

(1)

Bill Ligertwood

09/12/2016

Made it exactly to the recipe and it was awesome!!

KMWILSON98

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.

dfvx990mq321pl

06/30/2020

slyder

09/22/2018

Sooo delicious! I used deboned thighs. Would definitely make this again

pearl72

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.

Michelle Montoya

02/28/2016

1 of 3 Malaysian Red Curry Thighs

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Malaysian Red Curry Thighs

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (18)

Most helpful positive review

All Reviews for Malaysian Red Curry Thighs

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Malaysian Red Curry Thighs

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (18)

Most helpful positive review

All Reviews for Malaysian Red Curry Thighs