Directions

To Make

1. Rub 1 tbsp of the curry paste into the chicken thighs and set aside.
2. Wash and rinse the rice until the water runs clear. Place into your rice cooker pot.
3. Add the coconut milk and enough water to cook the rice according to your rice cooker settings.
4. Spoon in the remaining curry paste, fish sauce, and sliced onions. Stir to combine. Add the lemongrass, ginger, curry leaves, and makrut leaves.
5. Arrange the chicken thighs in a single layer on top of the rice. Set your rice cooker to cook (e.g., “Jasmine Rice” setting on Panasonic rice cooker).
6. While the rice is cooking, prepare the garlic & coriander sauce:
7. Place the spring onions into a heatproof dish.
8. Add the oil and garlic to a small cold pan. Cook until the garlic is golden (this will not take long, so be careful not to burn it).
9. Carefully pour the hot garlic oil over the spring onions. Stir through the coriander, soy sauce, sesame oil, and lime juice.
10. Once the rice is cooked, remove the chicken thighs and slice. Set aside.
11. Remove the aromatics from the rice, then stir through the fresh coriander.
12. To serve, spoon a portion of rice into a bowl, top with sliced chicken, and drizzle generously with garlic & coriander sauce. Serve with your favourite Asian greens and lime wedges.
13. Enjoy!