Curried Coconut Chicken & Rice
By Mob · mob.co.uk
Poached chicken thighs in a fragrant yellow curry broth, served over rice with crispy onions and fresh coriander.
Adjust▾
🌐Translate
⋯
| 1 garlic clove | Marinate chicken with garlic & oyster sauce | Assemble bowls: rice, broth, chicken & toppings | |
| 8 boneless skinless chicken thighs | |||
| 2 tbsp oyster sauce (for marinade) | |||
| Salt | |||
| Black pepper | |||
| Coconut milk (splash) | Bloom curry paste, simmer broth 10–15 min | Season broth with lime, sugar & pepper | |
| Fresh coriander stalks, chopped | |||
| 2 tbsp Thai yellow curry paste | |||
| 2 tbsp oyster sauce (for broth) | |||
| 300 ml water | |||
| Coconut milk (remaining) | |||
| Olive oil | Pan-fry chicken until charred & cooked through | ||
| 2 limes | |||
| 0.5 tsp sugar | |||
| 500 g cooked rice | |||
| 4 tsp chilli oil | |||
| 25 g crispy fried onions | |||
| Fresh coriander leaves |
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free