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.
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)
I made this exactly as the recipe called for and the flavors were fantastic. I was hoping for it to be a little spicier, next time I'll increase the curry paste to increase the heat. Excellent recipe, everyone that had it loved it. - 10 Apr 2017 (Review from Allrecipes US | Canada)
Used 16 thighs. Winged it for Garam Masala. Used candied ginger. Will definitely make it again. One suggestion - prep all ingredients before cooking the thighs. - 20 Mar 2017 (Review from Allrecipes US | Canada)