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Spicy Malaysian Chicken Thighs

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
8 servings
Dinner Malaysian
Spicy Malaysian Chicken Thighs
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 1/2 teaspoons garam masala
  • 1 1/2 teaspoons Chinese five-spice powder
  • 1 (14 ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 1 1/2 teaspoons white sugar, divided
  • 1 tablespoon sriracha sauce
Instructions
1
Mince green onions, ginger, and garlic in a food processor until they form a uniform paste.
2
Heat oil in a large skillet over medium heat and let it warm up for a couple of minutes. Add chicken thighs seasoned with salt and cook the skin-side down until it's nicely browned, taking about 10 minutes per side. Remove the chicken from the skillet.
3
Scrape the ginger paste into the skillet and cook, stirring constantly, for 2 to 3 minutes. Add a blend of spices including curry powder, red curry paste, garam masala, and Chinese five-spice powder; cook until the aromas are released. Stir constantly to avoid burning the spices. Pour in coconut milk and stir until it starts to release the browned bits from the bottom of the skillet. Add fish sauce and half the sugar, then taste to see if it needs any adjustments. Adjusting the seasoning now will make a big difference later on. Finally, stir in sriracha sauce.
4
Return the chicken thighs to the skillet, reduce the heat and let it simmer until all the flavors have melded together, taking about 20 minutes. Use a thermometer to check if the chicken has reached an internal temperature of 165 degrees F (74 degrees C).