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Curried Coconut Chicken & Rice

Curried Coconut Chicken & Rice

Experience the vibrant flavors of Thai cuisine with this Curried Coconut Chicken & Rice. This dish features succulent chicken thighs simmered in a rich, creamy broth made from coconut milk and aromatic yellow curry paste. Perfect for busy weeknights or casual gatherings, it’s quick to prepare and offers a delightful mix of textures and tastes that will transport your senses straight to Thailand. Serve it over fluffy rice and garnish with fresh coriander and crispy fried onions for an impressive presentation.

  • Total Time: 45 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 8 skinless chicken thighs
  • 400 ml coconut milk
  • 2 tablespoons Thai yellow curry paste
  • 300 ml water
  • Juice of 2 limes
  • 500 g cooked rice
  • Fresh coriander, for garnish
  • Crispy fried onions, for topping
  • Chilli oil, for drizzling

Instructions

  1. Marinate chicken with grated garlic, half of the oyster sauce, salt, and pepper. Set aside.
  2. In a saucepan, combine coconut milk and curry paste; add water and simmer for 10-15 minutes.
  3. In a frying pan, cook marinated chicken until charred and fully cooked.
  4. Assemble by placing rice in bowls, ladling broth on top, adding sliced chicken, and garnishing with coriander, crispy onions, and chilli oil.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Frying
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 bowl (approximately 400g)
  • Calories: 540
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 28g
  • Saturated Fat: 14g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 120mg

Keywords: For added nutrition, incorporate veggies like bell peppers or spinach into the broth. Adjust the spice level by modifying the amount of curry paste used.

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