Steps to Make How To Use Red Curry Paste And Coconut Milk

Malaysian Red Curry Thighs

Heat the curry paste in the oil about 30 seconds.

Recipe Summary Malaysian Red Curry Thighs

This hits all the tastes: sweet, salty, spicy, and umami. Serve on rice with a sprinkle of chopped cilantro and lime wedges on the side. If you cook with boneless chicken, reduce cooking time to 12 minutes for browning and 10 minutes for simmering.

Ingredients | How To Use Red Curry Paste And Coconut Milk

6 green onions, white parts only, chopped

1 (2 inch) piece peeled fresh ginger

4 cloves peeled garlic

3 tablespoons grapeseed oil

8 skin-on, bone-in chicken thighs

salt to taste

3 tablespoons hot curry powder

1 tablespoon red curry paste

1 ½ teaspoons garam masala

1 ½ teaspoons Chinese five-spice powder

1 (14 ounce) can coconut milk

1 tablespoon fish sauce

1 ½ teaspoons white sugar, divided

1 tablespoon sriracha sauce (Optional)

Directions

Place green onions, ginger, and garlic in a food processor; puree until smooth.

Heat oil in a large skillet over medium heat. Season chicken thighs with salt and cook, skin-side down, until browned, about 10 minutes per side. Remove from skillet.

Scrape ginger puree into the skillet 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 skillet. Add fish sauce and half the sugar. Taste; adjust salt and sugar, and stir in sriracha sauce.

Return chicken thighs to the skillet, reduce heat, and simmer until flavors are combined, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Substitute coconut oil for the grapeseed oil if preferred.

Info | How To Use Red Curry Paste And Coconut Milk

prep: 15 mins cook: 45 mins total: 1 hr Servings: 8 Yield: 8 servings

TAG : Malaysian Red Curry Thighs

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