Curried Coconut Chicken & Rice
Directions
- 1Put the chicken in a bowl, grate garlic on top, stir in half the oyster sauce, season with salt and pepper, and set aside to marinate. Pick the coriander and thinly chop the stalks. Set aside.
- 2Place a saucepan over medium-high heat. Add a splash of coconut milk and fry for a couple of seconds. Stir in the coriander stalks, curry paste, and remaining oyster sauce until fragrant. Add the water and remaining coconut milk, bring to a boil, then simmer for 10-15 minutes.
- 3Meanwhile, place a frying pan with a drizzle of oil over medium-high heat. Cook the marinated chicken on both sides until slightly charred and cooked through. Taste and season the broth with lime juice, salt, sugar, and pepper.
- 4Divide the rice between bowls, ladle the soup on top, and finish with sliced chicken. Drizzle with chilli oil and scatter with shallots. Finish with coriander leaves.
Ingredients
- 8 Skinless Chicken Thigh
- 1 Garlic Clove
- 1 Oyster Sauce
- 1 bunch Fresh Coriander, stalks thinly chopped, leaves for garnish
- 1 can Coconut Milk
- 2 tbsp Thai Yellow Curry Paste
- 100 ml Water
- 2 Lime
- 1 tsp Sugar
- 1 tsp Olive Oil
- 1 Salt
- 1 Black Pepper
- 4 servings Cooked Rice
- 1 Fried Shallot
- 1 Chilli Oil
Equipment
bowlsaucepanfrying pan
Tips
- Don't skip the fried shallots, they make the dish.
- Use a quality brand of Thai yellow curry paste for better flavor.
- One lime may be enough; three limes may be too strong.
- If you don't have yellow curry paste, you can use red curry paste or add turmeric to red curry paste.
- You can add other vegetables, such as cucumber, broccoli, or Swiss chard.
- You can substitute half the chicken with chickpeas
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