Savory Curried Coconut Chicken & Rice in 30 Minutes Recipe
This Savory Curried Coconut Chicken & Rice recipe is a flavorful and comforting dish that combines juicy chicken thighs with a rich coconut curry sauce infused with Thai yellow curry paste. Ready in just 30 minutes, it balances creamy, spicy, and tangy notes, making it perfect for a quick weeknight meal. Served over fragrant jasmine or basmati rice and garnished with fresh coriander and crispy fried onions, it offers a satisfying, aromatic dining experience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Ingredients
Scale
Chicken Marinade
- 4 pieces Skinless Chicken Thigh
- 2 cloves Garlic, minced
- 1.5 tablespoons Oyster Sauce
- Salt, to taste
- Black Pepper, to taste
Curry Sauce
- 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)
To Serve
- 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
Instructions
- Marinate the Chicken: Combine the skinless chicken thighs with minced garlic and half of the oyster sauce (1.5 tablespoons). Season with salt and black pepper to taste, then set aside and let it marinate for about 15 minutes to absorb the flavors.
- Prepare the Curry Sauce: In a saucepan, heat a small splash of coconut milk over medium heat. Stir in the Thai yellow curry paste, chopped coriander stalks, and the remaining oyster sauce (1.5 tablespoons). Cook for 2-3 minutes until the mixture becomes fragrant. Add 300 ml of water along with the rest of the coconut milk. Bring the sauce to a boil, then reduce the heat and simmer gently for 10-15 minutes, allowing it to thicken slightly and develop rich flavors.
- Cook the Chicken: Heat olive oil in a frying pan over medium-high heat. Add the marinated chicken thighs and cook for about 6-7 minutes on each side, or until the chicken is charred on the outside and cooked through inside. Once cooked, adjust the flavor of the curry broth by stirring in lime juice, and additional salt, sugar, and pepper to taste.
- Assemble the Dish: Divide cooked jasmine or basmati rice into serving bowls. Top each bowl with sliced cooked chicken and spoon generous amounts of the creamy curried coconut sauce over it. Drizzle with chilli oil for extra spice if desired, then garnish with fresh coriander leaves and crispy fried onions for added texture and flavor.
Notes
- For a vegetarian option, substitute oyster sauce with soy sauce and replace chicken with tofu or vegetables.
- Adjust the amount of Thai yellow curry paste based on your preferred spice level.
- Using full-fat coconut milk gives a richer, creamier sauce, but light coconut milk can be used for a lighter meal.
- Letting the chicken marinate improves tenderness and flavor absorption.
- Serve immediately to enjoy the freshness of the herbs and the crispiness of the fried onions.
Keywords: curried chicken, coconut curry, Thai curry, chicken and rice, quick dinner, coconut milk recipe, savory curry, yellow curry paste
