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Prep Time:

Cook Time:

35 Minutes


1-2 Servings



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 

  • 1Tbsp Butter 

  • 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. 

  • Stir ,,,,

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!

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