Description
Indulge in the rich flavors of Curried Coconut Chicken & Rice, a delightful dish perfect for busy weeknights or cozy gatherings. This recipe features tender chicken thighs simmered in creamy coconut milk with aromatic Thai yellow curry paste, creating a comforting meal that everyone will love. Not only is it quick to prepare, taking just 30 minutes from start to finish, but it’s also versatile—serve it as is or enhance it with your favorite vegetables. With every bite, you’ll experience an explosion of flavor that satisfies both your cravings and nutritional needs.
Ingredients
Scale
- 8 skinless chicken thighs
- 400ml coconut milk
- 2 tablespoons Thai yellow curry paste
- 500g cooked rice
- 2 limes
- Olive oil
- Fresh coriander
Instructions
- Marinate chicken with grated garlic and half the oyster sauce; season with salt and pepper.
- Heat oil in a saucepan, add coconut milk, curry paste, and remaining oyster sauce; simmer for 10-15 minutes.
- Cook marinated chicken in a frying pan until charred and cooked through.
- Serve over rice with broth ladled on top, garnished with fresh coriander.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 445
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg