Description
Get ready to spice up your weeknight dinners with this mouthwatering Curried Coconut Chicken & Rice! This vibrant dish combines tender chicken with a creamy coconut sauce infused with the warm, aromatic flavors of Thai yellow curry. It’s not only quick to prepare—taking just 30 minutes—but also customizable to suit your family’s preferences. Whether you’re using chicken, turkey, or beef, every bite is packed with protein and fresh herbs, making it both nutritious and satisfying. Garnished with crispy fried onions and fresh coriander, this delightful meal is sure to impress at any gathering.
Ingredients
Scale
- 8 skinless chicken thighs
- 400ml coconut milk
- 2 tablespoons Thai yellow curry paste
- 500g cooked rice
- Fresh coriander for garnish
- Lime juice for seasoning
Instructions
- Marinate the chicken: In a mixing bowl, combine chicken thighs with grated garlic, half of the oyster sauce (or substitute), salt, and pepper. Set aside.
- Prepare the sauce: Heat 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 remaining coconut milk; bring to a boil, then simmer for 10-15 minutes.
- Cook the chicken: In a frying pan, heat olive oil over medium-high heat. Cook marinated chicken for about 5-7 minutes on each side until charred and fully cooked.
- Assemble: Adjust seasoning in the sauce with lime juice, salt, and sugar as needed. Serve rice in bowls topped with the broth and sliced chicken. Garnish with crispy fried onions and fresh coriander.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg