Malaysian Red Curry Chicken Thighs

Follow our step-by-step guide on how to make Malaysian Red Curry Chicken Thighs.

1. Step 1

   Begin by placing chopped green onions, ginger, and garlic into a food processor, then blend until you achieve a smooth puree.

2. Step 2

   In a large skillet, heat grapeseed oil over medium heat.

3. Step 3

   Season the chicken thighs with salt and lay them skin-side down in the skillet.

4. Step 4

   Sear for approximately 10 minutes on each side until they develop a golden-brown crust.

5. Step 5

   Once browned, remove the chicken from the skillet and set it aside.

6. Step 6

   Next, introduce the ginger puree to the skillet, cooking and stirring constantly for 2 to 3 minutes.

7. Step 7

   Add in the hot curry powder, red curry paste, garam masala, and Chinese five-spice powder, stirring until the spices release their aromatic essence.

8. Step 8

   Pour in the creamy coconut milk, making sure to scrape the skillet's bottom to lift any flavorful browned bits.

9. Step 9

   Stir in fish sauce and half of the sugar, then taste the sauce, adjusting salt and sugar to your preference.

10. Step 10

    For those who enjoy a kick, a splash of sriracha can elevate the heat.

11. Step 11

    Return the seared chicken thighs to the skillet, reduce the heat, and let the dish simmer for about 20 minutes, allowing the flavors to meld beautifully.

12. Step 12

    The chicken is perfectly cooked when an instant-read thermometer inserted near the bone reads 165°F (74°C).

13. Step 13

    Enjoy the rich, aromatic experience of this dish as it fills your kitchen with enticing scents.