Malaysian red curry chicken thighs

    1 hour

    A paste made from spring onions, ginger, and garlic is spiced up with curry powder, garam masala and other spices to coat chicken thighs in this delicious Malaysian curry.

    6 people made this

    Serves: 8 

    • 6 spring onions, white parts only, chopped
    • 1 (5cm) piece fresh ginger, peeled
    • 4 cloves garlic, peeled
    • 3 tablespoons rapeseed or coconut 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 (400g) tin coconut milk
    • 1 tablespoon fish sauce
    • 1 1/2 teaspoons sugar, divided
    • 1 tablespoon chilli-garlic sauce, or to taste (optional)

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Place spring onions, ginger and garlic in a food processor; puree until smooth.
    2. Heat oil in a large pan over medium heat. Season chicken thighs with salt and cook, skin-side down, until browned, about 10 minutes per side. Remove from pan.
    3. Scrape ginger puree into the pan 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 pan. Add fish sauce and half the sugar. Taste; adjust salt and sugar, and stir in chilli-garlic sauce, if using.
    4. Return chicken thighs to the pan, reduce heat and simmer until flavours are combined, about 20 minutes.

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    Reviews in English (12)


    This is excellent the way the recipe reads and I make it that way a lot. But if you have extra stuff in your freezer you can add them. I added chopped carotts, peas and 1 cup mashed sweet potatoes and shreaded the chicken thighs and served it over mashed potatoes.  -  11 Dec 2017  (Review from Allrecipes US | Canada)


    The flavor was pungent, but not totally pleasing. We typically love this type of food, but I won't be making this recipe again.  -  29 Sep 2017  (Review from Allrecipes US | Canada)


    Delicious! I increased the Maesri red curry paste to about 3 tbl. and after returning the chicken thighs to the skillet, I added baby carrots, green beans, and sliced red pepper, and continued simmering for 15-20 minutes. Served over Jasmine rice. Will make this again and again with different veggies. Yum!  -  29 May 2017  (Review from Allrecipes US | Canada)

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