Ingredients
Main Components
4 chicken thighs, trimmed
2 cups jasmine rice
1 can (13.5 oz) full-fat coconut milk
¾ cup hot water
3 tablespoons Thai red curry paste
2 teaspoons fish sauce
Juice of ½ lime
Aromatics
1 tablespoon coconut oil
2 garlic cloves, minced
1 teaspoon freshly grated ginger
Toppings & Garnish
1 teaspoon chili oil
2 tablespoons chopped spring onions
2 tablespoons fresh coriander leaves
Lime wedges for serving
way to cook
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