- 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 1/2 teaspoons garam masala
- 1 1/2 teaspoons Chinese five-spice powder
- 1 (14 ounce) can coconut milk
- 1 tablespoon fish sauce
- 1 1/2 teaspoons white sugar, divided
- 1 tablespoon sriracha sauce (optional)
- 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).
05/02/2018
recipepes.com
Malaysian Red Curry Thighs, recipe
PT15M
PT1H
5
455 calories
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