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Savory Curried Coconut Chicken

Savory Curried Coconut Chicken for Blissful Family Dinners

Experience the tantalizing Savory Curried Coconut Chicken, capturing the essence of Thai cuisine in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Marination Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds Skinless Chicken Thigh Substitute with chickpeas or tofu for a vegetarian option.
  • 4 cloves Garlic Ensure cloves are firm and without sprouting.
For the Sauce
  • 3 tablespoons Oyster Sauce Can substitute with soy sauce for a vegetarian twist.
  • to taste Salt
  • to taste Black Pepper
  • 1 can Coconut Milk Choose full-fat for richer results.
  • 2 tablespoons Thai Yellow Curry Paste Adjust for spice preference.
  • 0.5 cup Water Less for a thicker sauce.
  • 1 tablespoon Sugar Adjust based on your taste preference.
  • 1 whole Lime One lime is sufficient for flavor enhancement.
For the Base
  • 2 cups Cooked Rice Use jasmine or basmati for best texture.
  • 0.5 cup Fresh Coriander Use only the leaves for herby aroma.
For Optional Toppings
  • to taste Crispy Fried Onion Optional but adds crunch.
  • to taste Chilli Oil Drizzle for added spice.

Equipment

  • Mixing Bowl
  • medium saucepan
  • large frying pan
  • meat thermometer

Method
 

Preparation Instructions
  1. In a mixing bowl, combine skinless chicken thighs with minced garlic and half of the oyster sauce. Season with salt and pepper to taste. Cover and marinate for 15 minutes.
  2. In a medium saucepan, pour a splash of coconut milk over medium heat. Stir in the Thai yellow curry paste, chopped coriander stalks, and the remaining oyster sauce. Cook for 2-3 minutes until fragrant.
  3. Add remaining coconut milk and water, increase heat to a gentle boil. Reduce heat and let it simmer for 10-15 minutes until sauce thickens.
  4. In a large frying pan, heat a tablespoon of oil over medium-high heat. Cook marinated chicken thighs for 6-7 minutes on each side until golden brown and cooked through.
  5. Remove chicken and let it rest. Adjust sauce seasoning with lime juice, salt, or sugar.
  6. Serve over rice, topped with curry sauce, sliced chicken, chili oil, crispy onions, and coriander leaves.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Feel free to customize with additional vegetables or proteins to suit your family's tastes. Leftovers are delicious and can be reheated easily.

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