Curried Coconut Chicken & Rice
Curried Coconut Chicken & Rice is a vibrant dish that brings the essence of Thai cuisine into your home with ease. This quick and satisfying recipe features tender chicken simmered in a creamy coconut milk curry, paired with fluffy rice. Ideal for busy weeknights or special occasions, this meal delivers rich flavors and a delightful presentation that will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying, Simmering
- Cuisine: Thai
Ingredients
Scale
- 8 skinless chicken thighs
- 1 garlic clove
- 400 ml coconut milk
- 2 tablespoons Thai yellow curry paste
- 300 ml water
- 500 g cooked rice
- Fresh coriander leaves
- Juice of 2 limes
- Olive oil
- Salt
- Black pepper
- 0.5 tablespoon sugar
- 25 crispy fried onions
- Chilli oil
Instructions
- Marinate the chicken by combining it with grated garlic and half the oyster sauce in a bowl. Season with salt and pepper; set aside.
- In a saucepan over medium-high heat, add a splash of coconut milk and cook briefly. Stir in chopped coriander stalks, curry paste, and remaining oyster sauce until fragrant. Add water and the rest of the coconut milk; bring to a boil then reduce heat to simmer for 10-15 minutes.
- In a skillet with olive oil over medium-high heat, cook the marinated chicken until charred and fully cooked, around 6-8 minutes.
- Taste the sauce; adjust seasoning with lime juice, salt, or sugar if needed.
- Serve by dividing rice into bowls, ladling the curry sauce on top, adding sliced chicken pieces, drizzling chili oil, sprinkling crispy onions, and garnishing with fresh coriander.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 590
- Sugar: 5g
- Sodium: 880mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg
Find it online: https://recipesbypenelope.com/curried-coconut-chicken-rice/