Loading...

Place the chicken thighs in a bowl. Add the soy sauce, oyster sauce, 1 teaspoon of salt, and freshly ground black pepper. Mix thoroughly to coat the chicken. Cover the bowl and marinate for at least 1 hour, or preferably overnight, in the refrigerator.

Cook the jasmine rice according to the package instructions. Keep it warm until serving.

Heat a frying pan over medium heat with approximately 2 tablespoons of neutral oil. Once hot, place the marinated chicken skin-side down and cook until the skin is golden and caramelized. Flip the chicken pieces and continue cooking until the chicken is fully cooked through (internal temperature 70°C / 158°F).

Remove the cooked chicken from the pan and transfer it to an oven-safe dish. Keep it warm in the oven at 90°C / 195°F while you prepare the sauce.

Using the same pan from cooking the chicken, remove any excess oil if needed, leaving enough for flavor. Add the 2 tablespoons of Thai red curry paste to the pan and fry over low heat for 1 minute, stirring constantly.

Add the finely grated garlic and freshly grated ginger to the pan. Cook for another 1 minute, stirring.

Pour in the full-fat coconut milk and unsalted homemade chicken stock. Stir to combine and let the sauce simmer for 5 minutes.

Season the simmering sauce with the fish sauce, lime juice, lime zest, brown sugar, and 1 teaspoon of salt (adjust to taste). Stir well to combine all the ingredients.

To serve, spoon jasmine rice into bowls or onto plates. Slice the cooked chicken and arrange it over the rice. Ladle the red curry sauce generously over the chicken and rice.

Garnish with thinly sliced fresh red chili, fresh cilantro leaves, and lime wedges. Drizzle with chili oil as desired. Serve immediately and enjoy.


Place the chicken thighs in a bowl. Add the soy sauce, oyster sauce, 1 teaspoon of salt, and freshly ground black pepper. Mix thoroughly to coat the chicken. Cover the bowl and marinate for at least 1 hour, or preferably overnight, in the refrigerator.

Cook the jasmine rice according to the package instructions. Keep it warm until serving.

Heat a frying pan over medium heat with approximately 2 tablespoons of neutral oil. Once hot, place the marinated chicken skin-side down and cook until the skin is golden and caramelized. Flip the chicken pieces and continue cooking until the chicken is fully cooked through (internal temperature 70°C / 158°F).

Remove the cooked chicken from the pan and transfer it to an oven-safe dish. Keep it warm in the oven at 90°C / 195°F while you prepare the sauce.

Using the same pan from cooking the chicken, remove any excess oil if needed, leaving enough for flavor. Add the 2 tablespoons of Thai red curry paste to the pan and fry over low heat for 1 minute, stirring constantly.

Add the finely grated garlic and freshly grated ginger to the pan. Cook for another 1 minute, stirring.

Pour in the full-fat coconut milk and unsalted homemade chicken stock. Stir to combine and let the sauce simmer for 5 minutes.

Season the simmering sauce with the fish sauce, lime juice, lime zest, brown sugar, and 1 teaspoon of salt (adjust to taste). Stir well to combine all the ingredients.

To serve, spoon jasmine rice into bowls or onto plates. Slice the cooked chicken and arrange it over the rice. Ladle the red curry sauce generously over the chicken and rice.

Garnish with thinly sliced fresh red chili, fresh cilantro leaves, and lime wedges. Drizzle with chili oil as desired. Serve immediately and enjoy.
