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.
Provided by LynneP
Categories World Cuisine Recipes Asian Malaysian
Time 1h
Yield 8
Number Of Ingredients 14
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
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Godiragetse Tshego
[email protected]This recipe is a keeper!
Coco Lawrence
[email protected]Great recipe for a weeknight meal.
Ajmat Khan
[email protected]Highly recommend this recipe!
Chioma Victoria
[email protected]Will definitely be making this again!
Nhlakanipho Ndimande
[email protected]Perfect meal for a party.
Noor gulab Afridi
[email protected]Aromatic and flavorful curry.
RI SOHEL
[email protected]Easy to follow recipe with delicious results.
Nikeisha Davis
[email protected]I made this recipe for a party, and it was a hit!
Erica Parchment
[email protected]This recipe was a bit too spicy for my taste.
rayyan rashid
[email protected]The chicken was a bit dry, but the curry was still good.
Big Depressy
[email protected]This was my first time making Malaysian red curry, and it turned out great!
Mr Nirob khan Niloy
[email protected]The curry was flavorful and aromatic. I will definitely be making this again!
LaL ZeB.1
[email protected]This recipe was easy to follow, and the curry was delicious. I served it with jasmine rice, and it was a perfect meal.
Christy Lasker
[email protected]I made this recipe for a party, and it was a huge success! Everyone loved the curry, and they couldn't stop raving about it. I will definitely be making this again for my next party.
Wamala Hassan
[email protected]This recipe was a bit too spicy for my taste, but it was still very good. I would recommend using less chili peppers, or omitting them altogether.
Hasib Al Rahim
[email protected]The chicken was a bit dry, but the curry was flavorful. I would recommend using a different cut of chicken, or cooking it for a shorter amount of time.
Taylor Bailey
[email protected]This was my first time making Malaysian red curry, and it turned out great! The recipe was easy to follow, and the curry was delicious. I will definitely be making this again.
Tanya Brown
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The curry is rich and flavorful, and the chicken is always cooked perfectly. I highly recommend this recipe!
Jacob David
[email protected]This Malaysian red curry thighs recipe was a hit! The chicken was tender and juicy, and the curry was flavorful and aromatic. I served it with jasmine rice and a side of vegetables, and it was a perfect meal. I will definitely be making this again!