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.

    14 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 (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)