Curried Coconut Chicken & Rice

4.6
56
Notes
30 mins cook
This tangy Thai-inspired recipe makes a very strong argument for chicken being the most delicious meats of all-time.
Chloe René

Chloe René

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Curried Coconut Chicken Rice
Coriander

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Serves
4
Skinless Chicken Thigh
Garlic Clove
Oyster Sauce
Fresh Coriander
Coconut Milk
Thai Yellow Curry Paste
Water
Lime
Sugar
Olive Oil
Salt
Black Pepper
TO SERVE:
Cooked Rice
Fried Shallot
Chilli Oil

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    Coriander

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    Notes
    (24)

    K
    Kieran G.
    4 days ago
    (edited)
    Made this yesterday for mothers day, everyone was absolutely amazed how nice it was. Had to use red Thai paste and also used breast instead of thigh. Loved the fried shallots as a garnish, just very thinly sliced them and shallow fried on low/med in sunflower oil for 10/15, let them dry off whilst cooking the curry.
    A
    Alex B.
    10 days ago
    Didn't have paste so used yellow Thai curry powder. Fab!
    K
    Katia P.
    17 days ago
    just made this with red curry paste as I didn't have yellow. Bloody delicious. Chloe, you are a superstar. Every time I make one of your recipes< I know its gonna be a banger!!! Thank you..also added smashed cucumbers and it was yummy
    H
    Holly L.
    18 days ago
    (edited)
    Made this a few times now, very nice! Don't skip the fried shallots, they make the dish.
    M
    Maria A.
    25 days ago
    This is perfect Chloe, it's made it to my veeeery exclusive board of victories, will be remaking it soon!
    J
    Janusia P.
    a month ago
    Made this today. So tasty and so quick! My son packed it for work and texted me, " The chicken is incredible, mom; you smashed this!" I thought Chloe should know. <3
    Chloe R.
    Chloe R.
    25 days ago
    ·
    Chef
    my heart!! Thank you Janusia <3
    A
    Adam H.
    a month ago
    So quick and easy to make and really delicious!
    K
    Katie H.
    a month ago
    Do you have any recipes for the paste?
    Mob
    Mob
    a month ago
    ·
    Admin
    Hi Katie! This recipe was developed with a shop-bought curry paste – we really recommend using a quality brand like Mae Ploy as the flavour will be much more concentrated.
    M
    Maya L.
    a month ago
    Really tasty. As a coeliac I can’t have oyster sauce so subbed for soy and fish sauce on the chicken and in the broth. Used one lime and it was strong enough… I feel two limes would be too strong. Was a bit confused about the “fried” shallots at the end because it wasn’t in the recipe to cook any- is this a pre prepared thing? A shame if so, because I feel a crispy element would have been good with this. Would make again and perhaps air fry some onions as pre prepared ones aren’t gluten free.
    L
    Laura M.
    2 days ago
    The M&S oyster sauce is GF!
    P
    Paige M.
    a month ago
    Such a simple recipe to make. I make this one pretty much every week because its so easy and incredibly delicious. I love that there is a little kick to the yellow curry. I like to start my chicken cooking early on, as the curry doesn't take long to come together and I've found that it's often ready before the chicken. Also I link to boil the curry for a few minutes longer to get it a bit thicker.
    R
    Roderick M.
    a month ago
    By slice the coriander stems I assume you mean chop? Slice seems to imply lengthwise. Also, be nice if you could recommend a suitable beg for incorporating, plus method
    A
    Anna L.
    2 months ago
    8 chicken thighs, but what weight does that equate?
    Mob
    Mob
    2 months ago
    ·
    Admin
    Hi Anna! Boneless chicken thighs vary in weight between 120-140g each, so 8 thighs will weigh approx 1kg.
    F
    Freya G.
    2 months ago
    This is absolutely delicious!! Such an easy week night meal too, we have in on rotation regularly
    P
    Polly W.
    2 months ago
    This is absolutely delicious and so easy to make. 100/10 recommend. Will be a regular rotation staple from now on.
    A
    Amber M.
    3 months ago
    Made this for dinner tonight. I fried the chicken until crispy but finished in the over to ensure cooked through. I found yellow paste easily enough. Also used three limes. On tasting it was quite strong but I added more salt and it balanced out.
    A
    Angelika K.
    3 months ago
    best recipe so far! it was very delicious
    H
    Helen W.
    3 months ago
    Sweet Christ, this was delicious! I used red curry paste as I couldn’t find yellow, and put an obligatory pile of broccoli on the side. It was great for leftovers al desko the next day.
    C
    Callum W.
    3 months ago
    Really tasty! Couldn't find yellow curry paste in my local supermarket so just added a bit of turmeric to some red.
    K
    Katie M.
    3 months ago
    Delicious! I only added half a lime as others had suggested and used an air fryer to cook the chicken, I also added Swiss chard because I had some, I think you get huge flavour pay off for not much work, yum!
    J
    Jessica H.
    3 months ago
    How long do you cook your chicken thighs in air fryer please? And what temperature?
    S
    Sandor T.
    3 months ago
    Substituted half of chicken with chickpeas (last 5min of cooking in soup) and added steamed greens on the plate. Great dish!
    A
    Am B.
    3 months ago
    Awesome dish, added more chilli and less lime!
    S
    Saskia R.
    3 months ago
    I found the Thai yellow paste on Amazon. Really tasty :)
    D
    Denys B.
    3 months ago
    Good recipe, but I think need to add salt
    J
    James B.
    4 months ago
    Excellent recipe. I cooked it for my Fiancée and myself and we both loved it. I couldn't find yellow Thai paste so used green and used chicken breasts.

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