About the Recipe
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2pc Chicken thigh
1cup Jasmin rice
1Tbsp Red Curry paste
1Tbsp Minced garlic
1/2Tbsp Minced ginger
150ml Coconut milk
150ml Chicken stock
1tsp Fish sauce
Salt & Pepper
Cilantro or Thai basil
Step 1_ Cook the rice.
Pour 1 1/4 cup water and 1 cup rice in saucepan, bring to simmer on high heat as fast as you can.
cover and turn to low ; Turn heat down and cover, cook 12 minutes. Do not lift lid!
Stand 10 minutes to let the rice finish cooking.
Step 2_Cook the Chicken
Pat the chickens dry with paper towels. Sason with salt and pepper on both sides.
Inthe medium pan, heat a drizzle of olive oil on medium until hot.
Add the seasoned chickens, skin side down. Cook 3 to 4 minutes, or until the browned and crispy. Flip and cook 3 to 4 minutes or until cooked through.
Transfer to a plate.
Step 3_Cook the Cocount curry sauce.
In the same pan, heat the olive oil on medium- high until hot.
add the minced garlic, ginger and red curry paste for 1-2 minutes.
Add the chicken stock and coconut milk. Cook, stirring constantly, 2-3 minutes.
Add the Fish sauce and simmer for few more minutes.
Step 4_Finish the coconut chicken curry & Serve your dish.
Put the cooked chicken back in the pan, cover and simmer for further 10 minutes.
Uncover and cook 2minutes more and pouring the sauce over chicken.
Serve the cooked rice topped with the cooked chicken and pour over the sauce.
Garnish with Cilantro or Thai basil. Enjoy!