Rating: 4.5 stars
24 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.



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


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

  • 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

354 calories; protein 20.9g; carbohydrates 6.2g; fat 27.9g; cholesterol 71mg; sodium 346.5mg. Full Nutrition