Ingredients
Scale
- 2 boneless skinless chicken thighs
- 2 garlic cloves
- 1 red chili
- 15g fresh ginger
- 1 lime
- 0.5 red onion
- 25g fresh coriander
- 25g fresh mint
- 350ml water
- 250g microwave rice
- Olive oil
- Salt
- Black pepper
Instructions
- Marinate the Chicken: Grate half the garlic into a bowl, squeeze in lime juice, season with salt, add chicken thighs, mix well, cover, and refrigerate for at least 30 minutes.
- Prepare Vegetables: Finely slice remaining garlic cloves and red chili; cut ginger into matchsticks.
- Cook the Chicken: Heat olive oil in a frying pan over medium heat and cook marinated chicken thighs until charred (10-15 minutes). Transfer to a plate to rest.
- Make the Broth: In the same pan, fry sliced ginger, garlic, and chili for about 3 minutes. Stir in curry powder, pour in water, simmer for 5 minutes; finish with lime juice and seasoning.
- Prepare Herb Salad: Mix picked coriander and mint leaves with finely sliced red onion in a bowl.
- Serve: Reheat microwave rice as per package instructions; divide rice among bowls, pour broth over each serving, top with sliced chicken and herb salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (500g)
- Calories: 485
- Sugar: 3g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 85mg