Ingredients
Scale
- 8 skinless chicken thighs
- 1 garlic clove
- 400 ml coconut milk
- 2 tbsp Thai yellow curry paste
- 500 g cooked rice
- Fresh coriander leaves
- Crispy fried onions
- Olive oil
Instructions
- Marinate chicken: In a mixing bowl, combine chicken, grated garlic, half the oyster sauce, salt, and pepper. Set aside.
- Prepare broth: Heat olive oil in a saucepan; add coconut milk and cook briefly. Stir in curry paste and remaining oyster sauce. Add water; bring to boil and then simmer for 10-15 minutes.
- Cook chicken: In a skillet, heat olive oil and cook marinated chicken until charred and cooked through.
- Serve: Place cooked rice in bowls, ladle soup over rice, top with sliced chicken, drizzle with chili oil, and garnish with coriander leaves.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 16g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg