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Curried Coconut Chicken & Rice

30m
Serves 4
https://www.mob.co.uk/recipes/curried-coconut-chicken-rice

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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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