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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 :
- 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)
Instructions :
Prep : 15M | Cook : 8 M | Ready in : 1H |
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Notes :
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