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.