Best 7 Malaysian Red Curry Thighs Recipes

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Malaysian red curry thighs are a delightful and flavorful dish that combines the vibrant flavors of Malaysian cuisine with the succulent taste of chicken thighs. This tantalizing dish is a perfect blend of spicy, sweet, and savory flavors. The chicken thighs are marinated in a rich and aromatic red curry paste, then cooked until tender and juicy. Served with a side of fluffy rice, this dish is sure to please even the most discerning palate.

Check out the recipes below so you can choose the best recipe for yourself!

RED CHICKEN CURRY



Red Chicken Curry image

Chicken curry made with red curry paste, coconut milk and cooked in one pan. This chicken curry recipe is fast, easy to make, tasty and great as family dinner!

Provided by Rasa Malaysia

Categories     Asian Recipes

Time 20m

Number Of Ingredients 11

2 tablespoons cooking oil
1 lb. (0.4 kg) chicken tenders or boneless skinless chicken breasts, cut into cubes
1 1/2 tablespoons red curry paste
1 cup water
1/2 cup coconut cream (or 3/4 cup coconut milk)
3/4 tablespoon fish sauce
1 teaspoon sugar (or brown sugar)
1 teaspoon lime juice
2 oz. (56 g) red bell pepper, seeded and cut into strips (1 small red bell pepper)
1 tablespoon chopped cilantro
lime wedges, optional

Steps:

  • Heat up a skillet on medium heat and add the cooking oil. When the oil is heated, add the chicken and cook until the surface turns white. Add the red curry paste, stir to combine well.
  • Add the water, coconut cream, fish sauce, sugar and lime juice. Turn the heat to low and simmer until the curry sauce thickens.
  • Add the red bell pepper. Simmer for another 1-2 minutes. Turn off the heat, add the chopped cilantro, lime wedges (optional) and serve immediately with steamed rice.

Nutrition Facts : Calories 408 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 27 grams fat, Fiber 1 grams fiber, Protein 34 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 3 people, Sodium 535 milligrams sodium, Sugar 2 grams sugar

MALAYSIAN RED CURRY THIGHS



Malaysian Red Curry Thighs image

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.

Provided by LynneP

Categories     Malaysian Recipes

Time 1h

Yield 8

Number Of Ingredients 14

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

Steps:

  • 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).

Nutrition Facts : Calories 353.7 calories, Carbohydrate 6.2 g, Cholesterol 71 mg, Fat 27.9 g, Fiber 1.9 g, Protein 20.9 g, SaturatedFat 13.1 g, Sodium 346.5 mg, Sugar 1.3 g

MALAYSIAN RED CURRY THIGHS



Malaysian Red Curry Thighs image

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.

Provided by LynneP

Categories     Malaysian Recipes

Time 1h

Yield 8

Number Of Ingredients 14

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

Steps:

  • 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).

Nutrition Facts : Calories 353.7 calories, Carbohydrate 6.2 g, Cholesterol 71 mg, Fat 27.9 g, Fiber 1.9 g, Protein 20.9 g, SaturatedFat 13.1 g, Sodium 346.5 mg, Sugar 1.3 g

MALAYSIAN RED CURRY THIGHS



Malaysian Red Curry Thighs image

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.

Provided by LynneP

Categories     Malaysian Recipes

Time 1h

Yield 8

Number Of Ingredients 14

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

Steps:

  • 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).

Nutrition Facts : Calories 353.7 calories, Carbohydrate 6.2 g, Cholesterol 71 mg, Fat 27.9 g, Fiber 1.9 g, Protein 20.9 g, SaturatedFat 13.1 g, Sodium 346.5 mg, Sugar 1.3 g

MALAYSIAN RED CURRY THIGHS



Malaysian Red Curry Thighs image

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.

Provided by LynneP

Categories     Malaysian Recipes

Time 1h

Yield 8

Number Of Ingredients 14

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

Steps:

  • 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).

Nutrition Facts : Calories 353.7 calories, Carbohydrate 6.2 g, Cholesterol 71 mg, Fat 27.9 g, Fiber 1.9 g, Protein 20.9 g, SaturatedFat 13.1 g, Sodium 346.5 mg, Sugar 1.3 g

MALAYSIAN CHICKEN CURRY LAKSA (LAKSA LEMAK) RECIPE BY TASTY



Malaysian Chicken Curry Laksa (Laksa Lemak) Recipe by Tasty image

Curry laksa, or curry mee, is one of the most popular hawker's market dishes in Malaysia, so you know it's a crowd-pleaser-it's soul-warming, slightly spicy, coconut-y, and just satisfying. A fantastic option for a weeknight meal, curry laksa comes together quite quickly, especially if you make the laksa paste in advance. Of course, you could buy store-bought laksa paste if you are pressed for time, but trust us, this version tastes better. With a bowl of laksa, a blanket, and your favorite show, you'll be set for the night.

Provided by Aleya Zenieris

Categories     Lunch

Time 1h

Yield 2 servings

Number Of Ingredients 38

8 dried red chilies
2 tablespoons dried shrimp
2 tablespoons raw cashews
1 tablespoon whole coriander seeds
½ teaspoon whole cumin seeds
1 tablespoon shrimp paste
1 piece fresh ginger, chopped
1 piece fresh galangal, chopped
1 piece fresh turmeric, chopped
6 cloves garlic, peeled
6 Thai red chiles, stemmed
4 shallots, chopped
2 stalks lemongrass, white parts only
1 tablespoon oriental curry powder
2 tablespoons fresh cilantro, stems an roots
¼ cup vegetable oil
1 tablespoon kosher salt, plus more for boiling
7 oz egg noodle, or wide rice vermicelli
2 tablespoons vegetable oil
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
½ teaspoon Thai red chiles, minced
1 teaspoon lemongrass, white part only, minced
2 boneless, skinless chicken thighs, sliced
3 long beans, cut into 4-6 inches (10-15 cm)
2 cups chicken stock
1 can full fat coconut milk
6 fresh tofus, deep fried
6 fish cakes, deep-fried (optional)
8 slices rice cake, optional
1 ½ teaspoons palm sugar, plus more to taste
2 limes, plus more to taste
fresh cilantro leaf, chopped, small bunch
fresh mint leaf, chopped
2 lime wedges
2 hard boiled eggs, halved lengthwise
2 Thai red chiles, sliced
1 tablespoon sambal oelek, such as Huy Fong

Steps:

  • Make the laksa paste: In a food processor, combine the dried red chiles, dried shrimp, cashews, coriander seeds, and cumin seeds and grind into a powder. Add the shrimp paste, ginger, galangal, turmeric, garlic, Thai red chiles, shallots, lemongrass, curry powder, cilantro stems and roots, and vegetable oil and grind into a smooth paste, about 3 minutes. Set aside until ready to use. The laksa paste will keep in an airtight container in the refrigerator for up to one week. Pour a bit of oil over the top to cover the sauce before storing.
  • Make the curry: Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions, then drain and set aside.
  • Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add the ginger and garlic and sauté for 1-2 minutes, until fragrant, then add the Thai red chiles and lemongrass and sauté for 2 minutes, until the lemongrass softens a bit. Add the laksa paste and sauté for 2-3 minutes, until the oil starts to separate. Add the chicken thighs and cook for 3-4 minutes, until about halfway cooked. Add the long beans and sauté for 2 minutes, until the beans soften a bit.
  • Add the chicken stock and coconut milk. Bring to a boil, then remove the pot from the heat.
  • Add the tofu, fish cakes and rice cakes, if using, 1 tablespoon salt, the palm sugar, and lime juice and stir to incorporate. Season the curry with more salt, lime juice, or palm sugar, if desired.
  • Divide the cooked noodles between 2 deep bowls. Ladle the curry sauce over the noodles, then use tongs to distribute the chicken, tofu puffs, fish cakes, rice cakes, and long beans on top. Garnish with the cilantro, mint, lime wedges, hard-boiled eggs, Thai red chiles, and sambal oelek.
  • Enjoy!

GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY



Gordon Ramsay's Malaysian Chicken Curry image

This recipe came highly recommended and intrigued me as the spice combination was different to any curry I have made. Which if I may say so myself, is a few. That and the fact our household loves a good Sunday afternoon curry.

Provided by mell_2

Categories     Curries

Time 26m

Yield 6 serving(s)

Number Of Ingredients 22

5 garlic cloves, peeled
4 -5 long red chilies, trimmed
2 lemongrass, stalks trimmed, outer leaves removed and sliced
5 cm piece fresh gingerroot, peeled and chopped
4 shallots, peeled and chopped
1 teaspoon ground turmeric
2 tablespoons oil
800 g chicken thighs, cut into bite sized pieces
1 tablespoon oil
1 teaspoon ground turmeric
2 onions, peeled and thinly sliced
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400 ml light coconut milk
100 ml chicken stock
1 teaspoon palm sugar (or soft brown sugar)
2 tablespoons light soy sauce
2 tablespoons fish sauce
400 g green beans, trimmed
salt and pepper
coriander leaves, roughly torn

Steps:

  • To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
  • Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
  • Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.
  • Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
  • To serve, scatter the coriander leaves over the curry and serve with rice and roti.

Tips:

  • For a spicier curry, use more red curry paste or add a teaspoon of cayenne pepper.
  • If you don't have coconut milk, you can use heavy cream or evaporated milk instead.
  • This recipe can be made in a slow cooker. Just brown the chicken thighs in a skillet over medium-high heat for 3-4 minutes per side, then add them to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
  • Serve with jasmine rice, basmati rice, or your favorite flatbread.

Conclusion:

This Malaysian Red Curry Thighs recipe is a delicious and easy weeknight meal. The chicken is tender and flavorful, and the curry sauce is rich and creamy. This dish is sure to be a hit with your family and friends.

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