Malaysian Red Curry Thighs

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 354 Calories

Ingredients

• salt to taste
• 1 (14 ounce) can coconut milk
• 1 ½ teaspoons Chinese five-spice powder
• 1 tablespoon fish sauce
• 1 tablespoon red curry paste
• 1 ½ teaspoons garam masala
• 4 cloves peeled garlic
• 6 green onions, white parts only, chopped
• 1 tablespoon sriracha sauce (Optional)
• 3 tablespoons grapeseed oil
• 1 (2 inch) piece peeled fresh ginger
• 8 skin-on, bone-in chicken thighs
• 3 tablespoons hot curry powder
• 1 ½ teaspoons white sugar, divided

Recipe Instructions

Step 1

Place green onions, ginger, and garlic in a food processor; puree until smooth.

Step 2

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.

Step 3

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.

Step 4

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).