1-First, start by marinating the skinless chicken thighs with 1 grated garlic clove, half of the 1 tablespoon oyster sauce, salt, and pepper. Let it sit while you prepare the other items. Next, chop 4-5 fresh coriander stalks for the broth and set aside the leaves for garnish later.

2-In a pot, gently cook 400 ml coconut milk with the chopped coriander stalks and 2 tablespoons Thai yellow curry paste over medium heat. Add the remaining half tablespoon oyster sauce, 100 ml water, juice of 1 lime, 1 teaspoon sugar, and salt and pepper to taste, then bring it to a boil and simmer for 10 to 15 minutes until fragrant.

3-While the broth simmers, heat 1 tablespoon olive oil in a skillet over medium-high heat and cook the marinated chicken until it’s slightly charred and fully cooked, about 5-7 minutes per side. Prepare 300 g of cooked rice separately. To serve, ladle the curry broth over the rice, top with sliced chicken, scatter 2 tablespoons of crispy fried onions, drizzle chili oil to taste, and finish with fresh coriander leaves. This recipe serves four and takes about 30 minutes, with options to add vegetables for extra flavor.