If you've been looking for a meal to add to your weekday rotation; here it is. It's aromatic, comforting and packed with creamy coconut and fragrant lemongrass, with juicy sticky soy chicken served on top. And, as always, it's completely customisable so if you're more of a noodle person, swap out the rice and serve it all over your favourite noodles instead!
2 servings
Some secret knowledge
Store the curry and chicken separately in airtight containers in the fridge for up to 3 days.
Reheat the curry gently on the hob or in the microwave until piping hot.
For the best chicken skin, reheat the chicken in an air fryer at 170°C for 5–8 minutes or in a frying pan until hot and crispy.
Store the curry and chicken separately in airtight containers in the fridge for up to 3 days.
Reheat the curry gently on the hob or in the microwave until piping hot.
For the best chicken skin, reheat the chicken in an air fryer at 170°C for 5–8 minutes or in a frying pan until hot and crispy.
Add the chicken thighs to a bowl along with the light soy sauce, fish sauce, honey, oyster sauce, ginger and garlic paste, black pepper, turmeric and lime zest.
Mix well until the chicken is evenly coated.
Leave to marinate for at least 15 minutes while you prepare the curry.
Trim around 1 inch from the top and bottom of each lemongrass stalk, then peel away any tough outer layers.
Cut the lemongrass into smaller chunks.
Add the lemongrass, red chillies and garlic cloves to a pestle and mortar.
Give everything a good bash until the aromatics are crushed and fragrant.
Open the coconut milk without shaking the can.
Spoon the thick coconut cream from the top into a wok or saucepan and heat over medium heat.
Stir frequently and allow it to gently simmer until the coconut oil starts to separate from the white coconut solids. This can take around 8–10 minutes.
Don't rush this step, it's called cracking coconut milk, we're going to fry the aromatics in the oil that separates from the coconut cream.
Once the coconut oil has separated, add the crushed lemongrass, chillies and garlic.
Fry for around 3 minutes, stirring frequently, until fragrant.
Add the curry powder and turmeric and fry for another 1 minute to toast the spices.
Pour in the remaining coconut milk followed by the chicken broth.
Bring the curry to a boil, then reduce to a gentle simmer.
Add the kaffir lime leaves, fish sauce and sugar.
Give everything a good stir, then taste and adjust the seasoning to your liking.
Simmer for around 15 minutes to allow all those flavours to infuse.
Just before serving, stir in the lime juice.
While the curry is simmering, heat a little neutral oil in a separate frying pan over medium heat.
Once hot, place the marinated chicken skin-side down.
Cook for around 7–8 minutes, keeping an eye on the skin as the honey in the marinade can cause it to brown quickly.
Flip the chicken and cook for another 7–8 minutes, or until golden and cooked through.
If the skin is browning too quickly, reduce the heat slightly.
Transfer the chicken to a plate and let it rest for a few minutes before slicing.
Add some warm jasmine rice to a bowl or shallow plate.
Ladle over the hot lemongrass and coconut broth, then top with the sliced sticky soy chicken.
Finish with fresh coriander, sliced red chilli, chilli oil and a squeeze of lime.
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