Name: Savory Curried Coconut Chicken & Rice in 30 Minutes Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 4 pieces Skinless Chicken Thigh; 2 cloves Garlic, minced; 1.5 tablespoons Oyster Sauce; Salt, to taste; Black Pepper, to taste; 1 can (400 ml) Coconut Milk, full-fat; 2 tablespoons Thai Yellow Curry Paste; 1.5 tablespoons Oyster Sauce; 300 ml Water; 1 tablespoon Sugar; Juice of 1 Lime; A few chopped coriander stalks (for cooking); 4 cups Cooked Rice (Jasmine or Basmati); Fresh Coriander Leaves, to taste; Crispy Fried Onion, to taste (optional); Chilli Oil, to taste (optional); Olive Oil, for frying

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Introduction

This Savory Curried Coconut Chicken & Rice is a flavorful and comforting dish you can prepare in just 30 minutes. Tender chicken thighs are simmered in a rich coconut curry sauce and served over fragrant rice for a satisfying meal.

The image shows a white plate with a dish made of sliced chicken breast on the left side, covered with an orange creamy sauce. The chicken is topped with small, crispy dark brown bacon pieces and fresh green cilantro leaves scattered on top. On the right side of the plate, there is a neat mound of white rice with visible separate grains. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces skinless chicken thigh
2 cloves garlic, minced
3 tablespoons oyster sauce
Salt, to taste
Black pepper, to taste
1 can coconut milk (full-fat)
2 tablespoons Thai yellow curry paste
300 ml water
1 tablespoon sugar
1 piece lime (juice only)
4 cups cooked rice (jasmine or basmati)
Fresh coriander leaves, to taste
Crispy fried onion, optional
Chilli oil, to drizzle

Instructions

Step 1: Combine the chicken thighs with minced garlic and half of the oyster sauce. Season with salt and black pepper, then let it marinate for about 15 minutes.
Step 2: In a saucepan, heat a splash of coconut milk over medium heat. Stir in the Thai yellow curry paste and chopped coriander stalks along with the remaining oyster sauce. Cook for 2–3 minutes until fragrant.
Step 3: Add the water and remaining coconut milk to the saucepan. Bring to a boil, then reduce to a simmer. Let it cook for 10–15 minutes until the sauce slightly thickens.
Step 4: Meanwhile, heat olive oil in a frying pan over medium-high heat. Cook the marinated chicken thighs for about 6–7 minutes per side until charred and cooked through.
Step 5: Adjust the curry sauce seasoning by adding lime juice, salt, sugar, and pepper to taste.
Step 6: To serve, divide the cooked rice into bowls. Top with the creamy curry sauce and sliced chicken. Drizzle with chilli oil and garnish with crispy fried onions and fresh coriander leaves.

Tips & Variations

Substitute oyster sauce with soy sauce to make this dish vegetarian friendly by using tofu instead of chicken.
For extra heat, increase the amount of Thai yellow curry paste or add fresh sliced chilies.
Using jasmine or basmati rice ensures a fluffy texture that complements the creamy sauce perfectly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the sauce’s creaminess. Avoid reheating multiple times for best texture and flavor.

How to Serve

The dish shows a white bowl filled with yellow creamy curry sauce at the bottom, giving a smooth texture. On one side, there is a pile of fluffy white rice with a few scattered green cilantro leaves on top. Next to the rice, there are several slices of grilled chicken with a golden-brown char and a hint of dark crisp edges, placed slightly overlapping each other. Fresh green cilantro leaves are sprinkled over the chicken and curry sauce, adding a fresh touch. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless skinless chicken breasts can be used, but thighs are preferred for their tenderness and ability to absorb flavors better.

Is this dish spicy?

The spice level depends on the amount of Thai yellow curry paste used. It’s mildly spicy by default but can be adjusted up or down to suit your preference.