1-Start by preparing the chicken: place 500g skinless chicken thighs in a bowl, grate 1 garlic clove over them, and stir in 1 tablespoon of oyster sauce. Season with salt and pepper, then let it marinate while you prep the other ingredients. This step ensures the chicken absorbs flavors deeply, setting the stage for a tasty meal.

2-Next, heat a saucepan over medium-high heat and add about 50ml of the 400ml coconut milk. Stir in the finely chopped coriander stalks, 2 tablespoons Thai yellow curry paste, and the remaining 1 tablespoon oyster sauce until fragrant. Add 150ml water and the rest of the coconut milk, bring to a boil, then simmer for 10 to 15 minutes to develop the broth’s depth.

3-While the broth simmers, heat 1 tablespoon olive oil in a frying pan over medium-high heat and cook the marinated chicken on both sides until slightly charred and fully cooked. Once done, taste the broth and adjust with juice of 1 lime, 1 teaspoon sugar, salt, and pepper as needed. For serving, divide 300g cooked rice into bowls, ladle the curry broth over it, add the sliced chicken, and top with crispy fried onions, chilli oil, and fresh coriander leaves.

4-To make this even simpler, consider soaking your rice ahead of time for fluffier results, which enhances the overall texture. This recipe adapts well for meal planning, allowing you to batch cook and store portions for later. Remember, fresh ingredients like lime and coriander brighten the dish, making it feel special without much fuss.