Malaysian red curry chicken thighs
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.
Ingredients
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)
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- Place spring onions, ginger and garlic in a food processor; puree until smooth.
- 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.
- 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.
- Return chicken thighs to the pan, reduce heat and simmer until flavours are combined, about 20 minutes.
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Reviews & ratings
Average global rating:
(18)
Reviews in English (15)
So good! I used a bit less hot curry powder after I felt like it was a bit strong. It ends up being a great curry. I also add slicec onions, potatoes, and carrots so I can eat the curry over rice. - 17 Feb 2019 (Review from Allrecipes US | Canada)
Sooo delicious! I used deboned thighs. Would definitely make this again - 21 Sep 2018 (Review from Allrecipes US | Canada)
I spent 21 days in India in 2016. We ate curry every day. So I have an authentic reference point. This recipe is excellent. I have made it 4 or 5 times. Three times with chicken and once with lamb. Either way the sauce is tongue clapping good. After the first time I used 2 cans of coconut milk instead on one. If you like saucy I recommend doing so. - 28 Jan 2018 (Review from Allrecipes US | Canada)