-
-
My review
Malaysian Red Curry Thighs
3
LynneP
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 354Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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).
Footnotes
- Cook's Note:
- Substitute coconut oil for the grapeseed oil if preferred.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 14Most helpful
Most positive
Least positive
Newest
4/10/2017
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 r...
5/29/2017
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 s...
9/22/2018
Sooo delicious! I used deboned thighs. Would definitely make this again
1/28/2018
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 wi...
12/11/2017
This is excellent the way the recipe reads and I make it that way a lot. But if you have extra stuff in your freezer you can add them. I added chopped carotts, peas and 1 cup mashed sweet pota...
9/30/2017
The flavor was pungent, but not totally pleasing. We typically love this type of food, but I won't be making this recipe again.
3/21/2017
Used 16 thighs. Winged it for Garam Masala. Used candied ginger. Will definitely make it again. One suggestion - prep all ingredients before cooking the thighs.