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.
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)
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)