For a richer flavor, marinate the chicken thighs in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before cooking. If using boneless, skinless chicken thighs, reduce the browning time to 6 minutes per side and the simmering time to 15 minutes. Serve with steamed jasmine rice or coconut rice to complement the curry. Garnish with fresh cilantro, a squeeze of lime juice, and a sprinkle of chopped peanuts for added texture and flavor.
Malaysian Red Curry Thighs
-
PREP TIME15 mins
-
COOK TIME45 mins
-
TOTAL TIME1 hrs
-
SERVING8 People
-
VIEWS75
Embark on a culinary adventure with these Malaysian Red Curry Thighs! A symphony of sweet, salty, spicy, and umami notes dances on your palate. Served elegantly over fluffy rice, garnished with fresh cilantro and a zesty lime wedge, this dish is an unforgettable experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate6 g
-
Cholesterol71 mg
-
Fiber2 g
-
Protein21 g
-
Saturated Fat13 g
-
Sodium347 mg
-
Sugar1 g
-
Fat28 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the aromatic base: In a food processor, combine the green onions, ginger, and garlic. Pulse until the mixture forms a smooth purée. (5 minutes)
02
StepSear the chicken: Heat grapeseed oil in a large skillet over medium heat. Season the chicken thighs generously with salt. Place the thighs skin-side down in the skillet and cook until deeply browned, approximately 10 minutes per side. Remove the browned chicken thighs from the skillet and set aside.
03
StepBuild the curry: Add the green onion purée to the skillet and cook, stirring frequently, for 2 to 3 minutes, until fragrant. Introduce the curry powder, red curry paste, garam masala, and Chinese five-spice powder to the skillet. Cook, stirring continuously, until the spices release their aromas. (5 minutes)
04
StepCreate the sauce: Pour in the coconut milk, scraping the bottom of the skillet with a wooden spoon to dislodge any browned bits. Stir in the fish sauce and ¾ teaspoon of sugar. Taste and adjust the seasoning with additional salt and sugar as needed. Stir in the sriracha sauce for an extra layer of flavor.(3 minutes)
05
StepSimmer to perfection: Return the chicken thighs to the skillet. Reduce the heat to low, cover, and simmer gently for approximately 20 minutes, or until the chicken is cooked through and the flavors have melded beautifully. Use an instant-read thermometer to ensure the internal temperature reaches 165 degrees F (74 degrees C) when inserted near the bone. (20 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Briana Hegmann
May 31, 2025The chicken was so tender and flavorful. Thank you for this recipe!
Hilton Bins
May 29, 2025I made this last night, and it was a huge hit with my family. Will definitely make it again!
Devon Kassulke
May 4, 2025I added some chopped bell peppers, and it was even better!
Thelma Reichel
Apr 14, 2025I've made this several times now, and it's always a crowd-pleaser.
Felicia Heaney
Nov 5, 2024This recipe is amazing! The flavors are so complex and delicious.
Westley Langworth
Oct 21, 2024The perfect balance of sweet, spicy, and savory. So easy to make too!
Blaze Greenholt
Oct 17, 2024I like to use chicken drumsticks, and it turns out great as well!