Here's another brothy rice dish to add to your weekday rotation. It's aromatic, comforting and completely customisable if you'd prefer to serve it over noodles instead of rice.

ingredients:

Chicken marinade:

• 4 chicken thighs, skin-on
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• 1 tbsp honey
• 1/2 tbsp oyster sauce
• 1 tsp ginger & garlic paste
• 1/4 tsp black pepper
• 1/2 tsp turmeric
• zest of lime

lemongrass & coconut curry:

• 2 lemongrass stalks
• 2-3 birds eye red chillies (adjust to spice tolerance), chopped into chunks
• 2 garlic cloves
• 1 can coconut milk
• 1 tsp turmeric
• 1 tsp curry powder
• 1 1/2 cup chicken broth (or can replace with veg or water)
• 1/2 - 1 tbsp fish sauce
• 1 tsp sugar
• 4 kaffir lime leaves
• juice of 1/2 lime

toppings:

• lime wedge
• coriander, chopped
• slices of red chillies
• chilli oil
• warm jasmine rice

method:

1. Marinate chicken thighs - Add chicken thighs into a bowl, marinate with the ingredients above and let it sit for at least 15 minutes.
2. Prepare aromatics - To prepare the lemongrass, cut off around 1 inch off the top and bottom before peeling back any tough outer layer then chop into 3 piece, repeat for the other lemongrass stalk. In a pestle and mortar, add the lemongrass chunks, red chillies, garlic cloves then give it a good bash until the ingredients are crushed.
3. Crack the coconut cream - Instead of using oil we'll be frying in coconut oil. Using a spoon, remove the top thick layer from your coconut milk can and add it to your wok or saucepan then bring the heat up to a medium. Simmer and stir frequently to prevent it from sticking and continue to fry until you start to see coconut oil separate from the white curdled part. This can take around 8-10 minutes.
4. Sauté aromatics - Once the coconut oil has separated, add the crushed aromatics and fry for 3 minutes before adding in curry powder and turmeric, then fry for another 1 minute.
5. Make the brothy curry: Pour in the remaining coconut milk followed by the chicken broth. Bring the curry to a boil then down to a simmer. Season with kaffir leaves, fish sauce and sugar. Give that a good stir before tasting and adjust to taste. Let the curry simmer for 15 minutes.
6. Fry chicken thighs - While the curry is simmering, add a little bit of neutral oil to another pan over mediumt. Once hot, add the marinated chicken skin side down and fry for 7-8 minutes - making sure to check the skin doesn't start to burn due to the marinade. After 8 minutes, flip the chicken thighs and cook for an additional 8 minutes. Once golden and cooked, let the chicken thighs rest for a few minutes before slicing.
7. Plate up & enjoy - In a plate, add some warm jasmine rice, ladle over some of the lemongrass & coconut curry then top with 2 sliced chicken thighs, chilli oil, coriander, red chillies and a lime wedge.