4.6
(101)
Your folders
Your folders
Export 12 ingredients for grocery delivery
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 fry 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 shallots. Finish with the coriander leaves.
Your folders
marthastewart.com
3.6
(179)
Your folders
allrecipes.com
4.5
(3.8k)
50 minutes
Your folders
mealprepmanual.com
5.0
(1)
30 minutes
Your folders
cooking.nytimes.com
4.0
(454)
Your folders
delish.com
5.0
(3)
Your folders
lianaskitchen.co.uk
20 minutes
Your folders
myrecipes.com
4.5
(12)
Your folders
womensweeklyfood.com.au
10 hours, 10 minutes
Your folders
kasiakines.com
Your folders
foodnetwork.com
4.8
(177)
55 minutes
Your folders
bbc.co.uk
3.8
(9)
1 hours
Your folders
recipetineats.com
5.0
(45)
20 minutes
Your folders
recipetineats.com
Your folders
chilipeppermadness.com
5.0
(2)
20 minutes
Your folders
tasteofhome.com
5.0
(3)
15 minutes
Your folders
tasteofhome.com
5.0
(3)
15 minutes
Your folders
foodinjars.com
Your folders
cloudmountaincookbook.wordpress.com
Your folders
skinnymixers.com.au
4.9
(15)
35 minutes