Name: Malaysian Red Curry Thighs
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Green onions, white parts only, chopped - 6; Peeled fresh ginger - 1 (2 inch) piece; Peeled garlic - 4 cloves; Grapeseed oil - 3 tablespoons; Skin-on, bone-in chicken thighs - 8; Salt to taste - 8; Hot curry powder - 3 tablespoons; Red curry paste - 1 tablespoon; Garam masala - 1 ½ teaspoons; Chinese five-spice powder - 1 ½ teaspoons; Coconut milk - 1 (14 ounce) can; Fish sauce - 1 tablespoon; White sugar, divided - 1 ½ teaspoons; Sriracha sauce (Optional) - 1 tablespoon

Ingredients for - Malaysian Red Curry Thighs

1. Green onions, white parts only, chopped 6

2. Peeled fresh ginger 1 (2 inch) piece

3. Peeled garlic 4 cloves

4. Grapeseed oil 3 tablespoons

5. Skin-on, bone-in chicken thighs 8

6. Salt to taste 8

7. Hot curry powder 3 tablespoons

8. Red curry paste 1 tablespoon

9. Garam masala 1 ½ teaspoons

10. Chinese five-spice powder 1 ½ teaspoons

11. Coconut milk 1 (14 ounce) can

12. Fish sauce 1 tablespoon

13. White sugar, divided 1 ½ teaspoons

14. Sriracha sauce (Optional) 1 tablespoon

How to cook deliciously - Malaysian Red Curry Thighs

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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).