Malaysian Red Curry Thighs
This dish encompasses a perfect balance of sweet, salty, spicy, and umami flavors. Serve it over rice, garnished with chopped cilantro and accompanied by lime wedges on the side. If using boneless chicken, adjust the cooking time to 12 minutes for browning and 10 minutes for simmering.
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)
Instructions
- 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).
Notes
Substitute coconut oil for the grapeseed oil if preferred.
Nutrition
Calories: 354kcalCarbohydrates: 6gProtein: 21gFat: 28gSaturated Fat: 13gCholesterol: 71mgSodium: 347mgPotassium: 366mgVitamin C: 4mgCalcium: 48mgIron: 4mg
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