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How to Make Malaysian Red Curry Thighs - A Step-by-Step Guide

Malaysian cuisine is a beautiful blend of flavors and influences from various cultures, including Chinese, Indian, Thai, and Malay. One of the most popular dishes in Malaysian cuisine is the Red Curry. This dish is known for its rich and aromatic flavors, and it is often made with a variety of meats, including chicken, beef, and seafood.

One of the most delectable ways to enjoy Malaysian Red Curry is with chicken thighs. The robust flavor and tender texture of the thighs make them the...

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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)

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

  • 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).

    • Nutrition

    354 cal.

    • Total Fat: 28g
    • Saturated Fat: 13g
    • Cholesterol: 71mg
    • Sodium: 347mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 21g
    • Vitamin C: 4mg
    • Calcium: 48mg
    • Iron: 4mg
    • Potassium: 366mg

    Categories

    Malaysian recipes
    Red curry recipes
    Thigh recipes