Ingredients
- 4 skinless & boneless chicken thighs
- 3 tablespoons Valcom Thai Red Curry paste - divided
- 2 cups basmati rice (I use the measuring cup from my Panasonic rice cooker)
- 165ml can Valcom coconut milk
- 1 tablespoon Squid Brand Premium fish sauce
- 1 small onion sliced
- 1 lemongrass stalk bruised
- 1 large slice ginger
- 1 stalk of curry leaves
- 2 mukrut leaves
- 1/4 cup freshly chopped coriander
- 3 spring onions slice
- 65ml vegetable oil
- 5 garlic cloves chopped fine
- 1/2 cup freshly chopped coriander
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- juice of 1/2 lime
Method
- Rub 1 tablespoon of the curry paste into the chicken thighs. Set aside.
- Wash and rinse the rice until the water runs clear. Place into your rice cooker pot.
- Add the coconut milk and enough water to cook your rice, as per your particular rice cooker settings.
- Spoon in the remaining curry paste, fish sauce & onions. Stir to combine. Add the lemongrass, ginger, curry leaves & mukrut leaves.
- Arrange the chicken thighs in a single layer on top of the rice. Set your rice cooker to cook the rice (I set my Panasonic to Jasmine rice)
- While the rice is cooking, prepare the Garlic & Coriander Sauce.
- Place the spring onions into a heatproof dish.
- Add the oil and the garlic to a small cold pan. Cook until the garlic is golden. This will not take long, so make sure you don't burn the garlic.
- Carefully pour the garlic oil over the spring onions. Stir through the coriander, soy sauce, sesame oil and lime juice.
- Once the rice has cooked. Remove the chicken thighs and slice. Set aside.
- Remove the aromatics from the rice. Then stir through the fresh coriander.
- To plate up, add a portion of the rice into a bowl. Top with the sliced chicken thigh. Spoon over a generous helping of the garlic & coriander sauce. Serve with your favourite Asian greens and lime wedges....Enjoy!
Product used in recipe
- SQUID BRAND - SQUID BRAND PREMIUM FISH SAUCE 300ML
- VALCOM - VALCOM CURRY PASTE RED
- VALCOM - VALCOM COCONUT MILK
