This tangy Thai-inspired recipe makes a very strong argument for chicken being the most delicious meats of all-time.
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Still got fresh coriander left over?
There's nothing more annoying than a bunch of wilted coriander in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a bunch of wilted coriander in the back of the fridge. Plan your next meal and save it from the bin.
Serves
4
Skinless Chicken Thighs
Garlic Clove
Oyster Sauce
Fresh Coriander
Coconut Milk
Thai Yellow Curry Paste
Water
Limes
Sugar
Olive Oil
TO SERVE:
Cooked Rice
Crispy Fried Onions
Chilli Oil
Still got fresh coriander left over?
There's nothing more annoying than a bunch of wilted coriander in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a bunch of wilted coriander in the back of the fridge. Plan your next meal and save it from the bin.
Serves
4
Skinless Chicken Thighs
Garlic Clove
Oyster Sauce
Fresh Coriander
Coconut Milk
Thai Yellow Curry Paste
Water
Limes
Sugar
Olive Oil
TO SERVE:
Cooked Rice
Crispy Fried Onions
Chilli Oil
Unlock this free recipe
Still got fresh coriander left over?
There's nothing more annoying than a bunch of wilted coriander in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a bunch of wilted coriander in the back of the fridge. Plan your next meal and save it from the bin.
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Step 1.
Put the chicken into a bowl. Grate the garlic on top, then stir half the oyster sauce through. Season with salt and pepper, then set aside to marinate. Pick the coriander and thinly chop the stalks. Set aside.
Step 2.
Place a saucepan over a medium-high heat. Once hot, add a splash of coconut milk and cook for a couple of seconds. Stir through the coriander stalks, curry paste and remaining oyster sauce until fragrant. Add the water and remaining coconut milk, bring to the boil, then turn the heat down and simmer for 10-15 mins.
Step 3.
Meanwhile, place a frying pan with a drizzle of oil over a medium-high heat. Once hot, cook the marinated chicken on both sides, until slightly charred and cooked through. Taste and season the broth with lime juice, salt, sugar and pepper.
Step 4.
Divide the rice between bowls, ladle the soup on top and finish with sliced chicken. Drizzle over the chilli oil and scatter with your crispy onions. Finish with the coriander leaves.
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