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Clean recipe · mob.co.uk

Curried Coconut Chicken & Rice

This tangy Thai-inspired recipe makes a very strong argument for chicken being the most delicious meats of all-time.

Original recipe: mob.co.uk

Yield:
4 servings
Prep:
5 min
Cook:
25 min
Total:
30 min
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Curried Coconut Chicken & Rice

Ingredients

  1. 8 Boneless Skinless Chicken Thigh
  2. 1 Garlic Clove
  3. 4tbsp Oyster Sauce
  4. 10g Fresh Coriander
  5. 400ml Coconut Milk
  6. 2tbsp Thai Yellow Curry Paste
  7. 300ml Water
  8. 2 Lime
  9. 0.5tsp Sugar
  10. Olive Oil
  11. Salt
  12. Black Pepper
  13. 500g Cooked Rice
  14. 25g Crispy Fried Onion
  15. Chilli Oil

Instructions

  1. Put the chicken into a bowl. Grate the garlic on top, then stir half the oyster sauce through. Season with salt and pepper, then set aside to marinate. Pick the coriander and thinly chop the stalks. Set aside.
  2. Place a saucepan over a medium-high heat. Once hot, add a splash of coconut milk and cook for a couple of seconds. Stir through the coriander stalks, curry paste and remaining oyster sauce until fragrant. Add the water and remaining coconut milk, bring to the boil, then turn the heat down and simmer for 10-15 mins.
  3. Meanwhile, place a frying pan with a drizzle of oil over a medium-high heat. Once hot, 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. Divide the rice between bowls, ladle the soup on top and finish with sliced chicken. Drizzle over the chilli oil and scatter with your crispy onions. Finish with the coriander leaves.