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Malaysian Red Curry Thighs

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."
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1 h servings 354 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place green onions, ginger, and garlic in a food processor; puree until smooth.
  2. 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. 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. 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).


  • Cook's Note:
  • Substitute coconut oil for the grapeseed oil if preferred.

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Read all reviews 6
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Made it exactly to the recipe and it was awesome !!

tasty and easy to make. on the spicy side and we like to eat fire.

I really liked this recipe. Great flavors and nice and spicy and creamy. I used skinless and boneless chicken thighs and instead of all grape seed oil I used one tablespoon grape seed and 2 of c...

Oh man. Delicious. I made a few changes to meet our family's particular tastes (namely not too hot). I used half the amount of "curry powder" to replace the hot curry powder (not sure what that ...

This was amazing! I made a few modifications though: swapped the hot curry powder for regular; added two bell peppers; and omitted the fish sauce, sugar, and sriracha. It still had some heat it,...

Delicious! I've never made anything like this before, so I had fun using all of my rarely used spices in the back of the spice cabinet, lol. I did try to lighten this up a bit by taking the ski...

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