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.
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)