Malaysian Red Curry Thighs
Description
Ginger, garam masala, and coconut milk flavor this spicy Malaysian red curry chicken thigh recipe. It's perfect served over rice for a weeknight meal.
Ingredients
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6 green onions, white parts only, chopped
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1 (2 inch) piece peeled fresh ginger
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4 cloves peeled garlic
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3 tablespoons grapeseed oil
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8 skin-on, bone-in chicken thighs
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salt to taste
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3 tablespoons hot curry powder
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1 tablespoon red curry paste
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1 1/2 teaspoons garam masala
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1 1/2 teaspoons Chinese five-spice powder
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1 (14 ounce) can coconut milk
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1 tablespoon fish sauce
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1 1/2 teaspoons white sugar, divided
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1 tablespoon sriracha sauce
Directions
1
Place green onions, ginger, and garlic in the bowl of a food processor; pulse until smooth.
2
Heat oil in a large skillet over medium heat. Season chicken thighs with salt; cook, skin-side down, until browned, about 10 minutes per side. Remove from skillet.
3
Add green onion purée to the skillet; 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; stir while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Add fish sauce and 3/4 teaspoon sugar. Taste; adjust salt and sugar and stir in Sriracha sauce.
4
Return chicken thighs to the skillet, reduce heat, and simmer until flavors are combined, about 20 minutes. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).