Malaysian Red Curry Thighs
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
51
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cloves
Peeled Garlic3 tbsps
Grapeseed Oil3 tbsps
Hot Curry Powder1 tbsp
Red Curry Paste1.5 tsps
Garam Masala400 g
Coconut Milk (can)1 tbsp
Fish Sauce1.5 tsps
White Sugar (divided)1 tbsp
Sriracha Sauce (optional)Directions:
1
Place green onions, ginger, and garlic in a food processor; puree until smooth
2
Heat oil in a large skillet over medium heat
3
Season chicken thighs with salt and cook, skin-side down, until browned, about 10 minutes per side
4
Remove from skillet
5
Scrape ginger puree into the skillet and cook, stirring constantly, 2 to 3 minutes
6
Add curry powder, red curry paste, garam masala, and Chinese five-spice powder; cook and stir until fragrant
7
Pour in coconut milk and stir to loosen up the bits from the bottom of the skillet
8
Add fish sauce and half the sugar
9
Taste; adjust salt and sugar, and stir in sriracha sauce
10
Return chicken thighs to the skillet, reduce heat, and simmer until flavors are combined, about 20 minutes
11
An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)