Malaysian Red Curry Thighs

Ingredients and Weight:

1. Chicken thighs - 8 pieces (about 2 pounds)
2. Red curry paste - 1/2 cup
3. Cooking oil - 3 tablespoons
4. Onion - 1 large, chopped
5. Red bell peppers - 2, sliced into pieces
6. Coconuts milk - 1 can (about 15 oz)
7. Fish sauce - 2 tablespoons (optional)
8. Sugar - 1 tablespoon (optional)
9. Salt and pepper - to taste

Preparation Time:

• Preparation Time: 30 minutes
• Cooking Time: 45 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. In a large bowl, marinate chicken thighs with red curry paste, a little salt, and pepper for about 15 minutes.
2. In a large pot or Dutch oven, heat the cooking oil on medium-high heat.
3. Add the chopped onion and red bell peppers and cook until softened, about 5 minutes.
4. Add the marinated chicken thighs and cook for another 5 minutes until slightly browned.
5. Pour in the coconut milk and bring to a boil. Reduce heat to low and let it simmer for about 20-30 minutes or until the chicken is cooked through.
6. If desired, add fish sauce and sugar to adjust the taste.
7. Serve hot with rice or on its own.

Nutritional Information: (per serving)

• Calories: Approximately 400-500 calories per serving (depending on the amount of oil used)
• Fat: 20-30g
• Carbohydrates: 25-35g
• Protein: 30-40g

Dish Characteristics:

• The dish has a rich and creamy texture due to the coconut milk and red curry paste.
• The flavor is spicy with a hint of sweetness from the sugar and fish sauce (if used).
• The chicken thighs are tender and fall-off-the-bone delicious.

User Comments:

1. "This dish was amazing! The red curry gave it a unique flavor that I really enjoyed." - John Doe
2. "I love how spicy and creamy this dish is. It's perfect for a cold winter night." - Jane Smith
3. "The coconut milk really balances out the spiciness of the red curry paste. This is a must-try!" - Michael Johnson

Special Precautions and Tips:

• Be sure to use fresh chicken thighs for best results.
• Adjust the amount of red curry paste and fish sauce to your desired level of spiciness.
• If you want to make it less spicy, you can reduce the amount of red curry paste or omit the fish sauce.
• This dish pairs well with rice or even a side of steamed vegetables.