1-First, marinate the chicken thighs with the grated garlic, 1 tablespoon oyster sauce, salt, and pepper in a bowl. Set aside for a few minutes to let the flavors soak in. This step ensures the chicken turns out juicy and full of taste.

2-Next, heat a splash of coconut milk (about 50ml) in a saucepan over medium-high heat. Add the coriander stalks, curry paste, and the remaining 1 tablespoon oyster sauce, stirring until fragrant this usually takes 1-2 minutes. It’s a great way to build that aromatic base.

3-Pour in 100ml water and the rest of the coconut milk (350ml), bring to a boil, then reduce heat and simmer for 10-15 minutes. This creates a rich broth that ties everything together, and you can add optional veggies like snap peas or broccoli here for extra crunch.

4-Heat olive oil in a frying pan over medium-high heat. Cook the marinated chicken thighs until slightly charred and cooked through, about 6-8 minutes per side. Once done, the chicken should be tender and full of flavor.

5-Season the curry broth with lime juice, sugar, salt, and pepper to taste. Finally, to serve, divide 300g cooked rice among bowls, ladle the curry broth on top, place sliced chicken over the rice, drizzle with chili oil, sprinkle crispy fried onions, and garnish with coriander leaves. For a deeper dive into similar recipes, check out our chicken taco casserole for another easy option.

Tips for Success

Gather and prepare all ingredients by dicing chicken, rinsing rice under cold water, and chopping onion, garlic, and ginger for efficient cooking.

In a large pan, heat vegetable oil over medium heat. Add onion, garlic, and ginger, sautéing until fragrant, about 3-4 minutes.

Add curry powder to the pan and toast lightly to release essential oils, stirring constantly to avoid burning.

Incorporate diced chicken into the pan, cooking until lightly browned and no longer pink inside, approximately 5-7 minutes.

Pour in coconut milk, stirring to combine. Bring mixture to a gentle simmer.

Add rinsed jasmine rice, mixing well. Cover with a tight-fitting lid and reduce heat to low. Let cook undisturbed for 15-20 minutes until rice is tender.

Check rice texture and seasoning, adjusting salt and pepper as needed. For dietary adaptations, swap chicken with tofu or chickpeas at step four and adjust cooking times.

Fluff the rice with a fork and serve hot, garnished with fresh herbs like cilantro or green onions for added color and freshness.