Ingredients
8
8 servings
- •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
- 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).
Nutritional Facts
Per 8 servings
- Calories: 354
- Carbohydrate: 6g
- Fat: 28g
- Fiber: 2g
- Protein: 21g
- Sugar: 1g
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