Malaysian Red Curry 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 (optional)

Directions

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).