1-First, place the chicken thighs in a bowl, add the grated garlic and half the oyster sauce (1.5 tbsp), then season with salt and pepper. Let it marinate while you finely chop the coriander stalks and set the leaves aside for later.

2-Next, heat a saucepan over medium-high heat and add a splash of coconut milk. Stir in the chopped coriander stalks, curry paste, and the remaining oyster sauce (1.5 tbsp), cooking until the mix smells amazing.

3-Pour in 100ml water and the rest of the coconut milk (about 380ml), bring it to a boil, then lower the heat and simmer for 10-15 minutes. In another pan, heat the olive oil over medium-high heat and cook the marinated chicken until it’s charred and fully cooked, flipping to brown both sides.

4-Once done, adjust the broth with lime juice, sugar, salt, and pepper to get the flavors just right. Finally, serve by dividing the cooked rice into bowls, ladling the broth over it, adding the sliced chicken on top, and drizzling with chilli oil. Scatter the crispy fried onions and fresh coriander leaves for a nice garnish.