Best 2 Malaysian Red Curry Thighs Recipes
**Tantalize your taste buds with the vibrant flavors of Malaysian Red Curry Thighs, an aromatic dish that embodies the culinary heritage of Malaysia.**
Indulge in a symphony of spices, where tender chicken thighs are enveloped in a rich and creamy red curry sauce, boasting a perfect balance of heat, tanginess, and sweetness. This delectable dish is a harmonious blend of traditional Malaysian ingredients, including aromatic red chilies, fragrant lemongrass, zesty galangal, and creamy coconut milk. Experience a culinary journey to Malaysia with this tantalizing recipe, accompanied by variations that cater to diverse preferences, including a vegetarian rendition and a simplified version for those short on time. Embark on a culinary adventure and savor the vibrant flavors of Malaysian Red Curry Thighs, a dish that promises an unforgettable gastronomic experience.
RED CHICKEN CURRY
Chicken curry made with red curry paste, coconut milk and cooked in one pan. This chicken curry recipe is fast, easy to make, tasty and great as family dinner!
Provided by Rasa Malaysia
Categories Asian Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Heat up a skillet on medium heat and add the cooking oil. When the oil is heated, add the chicken and cook until the surface turns white. Add the red curry paste, stir to combine well.
- Add the water, coconut cream, fish sauce, sugar and lime juice. Turn the heat to low and simmer until the curry sauce thickens.
- Add the red bell pepper. Simmer for another 1-2 minutes. Turn off the heat, add the chopped cilantro, lime wedges (optional) and serve immediately with steamed rice.
Nutrition Facts : Calories 408 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 27 grams fat, Fiber 1 grams fiber, Protein 34 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 3 people, Sodium 535 milligrams sodium, Sugar 2 grams sugar
MALAYSIAN CHICKEN CURRY
One of my favourite Gordon Ramsey F-Word recipes. Easy to make and can be made as hot or mild as you like!
Provided by marlow1
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
- To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast-iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
- Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30 to 40 minutes until the chicken is tender.
- For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5 to 10 minutes. Fluff the rice with a fork and serve while still hot.
- Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3 or 4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.
Tips:
- Use a heavy-bottomed pot or Dutch oven. This will help to evenly distribute the heat and prevent the curry from burning.
- Don't be afraid to adjust the ingredients to your liking. This recipe is a good starting point, but you can add more or less of any ingredient to suit your taste.
- If you don't have any curry paste, you can make your own. There are many recipes available online, or you can simply blend together some of your favorite spices.
- Serve the curry over rice or noodles. It's also great with vegetables or tofu.
Conclusion:
Malaysian red curry thighs are a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is rich and flavorful, and the chicken is tender and juicy. Serve it over rice or noodles, and you'll have a meal that the whole family will enjoy.
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