Description
Curried Coconut Chicken & Rice is a delightful dish that transports your taste buds straight to Thailand. This creamy, aromatic meal combines tender chicken with rich coconut milk and fragrant spices, making it perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 8 skinless chicken thighs
- 1 garlic clove
- 400ml coconut milk
- 2 tablespoons Thai yellow curry paste
- 500g cooked rice
- Fresh coriander leaves
- Salt
- Black pepper
- 2 limes (juiced)
- 0.5 tablespoons sugar
- Olive oil for frying
- Crispy fried onions
- Chili oil
Instructions
- Marinate the chicken: In a large bowl, combine chicken thighs with grated garlic, half of the oyster sauce, salt, and pepper. Let it marinate while you prepare the curry sauce.
- Make the curry sauce: Heat a saucepan over medium-high heat, add a splash of coconut milk, then stir in chopped coriander stalks, curry paste, and remaining oyster sauce until fragrant. Add water and remaining coconut milk; bring to a boil before simmering for 10-15 minutes.
- Cook the chicken: In a frying pan with olive oil over medium-high heat, cook the marinated chicken until charred and cooked through (approximately 6-8 minutes).
- Serve: Place cooked rice in bowls, ladle the curry sauce over it, and top with sliced chicken, crispy onions, and fresh coriander.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 672
- Sugar: 6g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 140mg