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–+ servings
Savory Coconut Chicken Brothy Rice

Savory Coconut Chicken Brothy Rice That Warms the Soul

A quick and comforting Savory Coconut Chicken Brothy Rice dish, rich in flavor and ideal for weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Coconut Oil Adds richness and a light coconut flavor; substitute with olive oil for a lighter taste.
  • 1 teaspoon Fresh Ginger Grated; use ground ginger if fresh is unavailable (1/2 tsp).
  • 3 cloves Garlic Minced; fresh garlic preferred over powder for more tastiness.
  • 1/4 cup Thai Red Curry Paste Preservative-free; substitute with green curry paste for a milder option.
  • 2 tablespoons Chicken Bone Broth Concentrate Infuses the dish with savory flavor; use homemade stock or store-bought broth if necessary.
  • 1/2 cup Boiling Water Assists in integrating the bone broth concentrate.
  • 13.5 fl oz Coconut Milk Full fat; use light coconut milk for reduced calories.
  • 1 teaspoon Fish Sauce Adds umami and saltiness; soy sauce can be an alternative for a different flavor profile.
  • 1 medium Lime Juice; brightens flavors with acidity.
  • 5 pieces Chicken Thighs Fat trimmed; substitute with chicken breast for a leaner option.
For Garnishing
  • Chopped Spring Onions For garnish and freshness; green onions can be used as a substitute.
  • Coriander For garnish, adding freshness; parsley can be an alternative.
  • Lime Wedges Optional; serve for extra zing.
  • 2 teaspoons Chili Oil Optional; adds heat if desired.
For the Rice
  • 1.5 cups Jasmine Rice The carbohydrate base; substitute with basmati rice for a different flavor and texture.

Equipment

  • medium pot
  • Measuring Cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Melt the Coconut Oil: In a medium pot, melt 2 tablespoons of coconut oil over medium heat. Allow it to shimmer for about 1-2 minutes.
  2. Sauté Aromatics: Add 3 minced garlic cloves and 1 teaspoon of grated fresh ginger to the pot, stirring them in. Sauté for 3-4 minutes until fragrant.
  3. Incorporate Curry Paste and Broth: Stir in 1/4 cup of Thai red curry paste, followed by 2 tablespoons of chicken bone broth concentrate mixed with 1/2 cup of boiling water. Add a 13.5 oz can of full-fat coconut milk and 1 teaspoon of fish sauce.
  4. Add Chicken Thighs: Carefully place 5 trimmed chicken thighs into the pot and cover with a lid. Bring the mixture to a gentle simmer.
  5. Cook Jasmine Rice: While the chicken simmers, prepare jasmine rice separately in another pot following the package instructions.
  6. Slice the Chicken: Once the chicken is tender, remove it from the pot and slice it into bite-sized strips.
  7. Serve with Garnishes: In a bowl, layer the fluffy jasmine rice, then add the chicken strips and a ladle of the rich broth. Top with chopped spring onions and coriander.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 50gProtein: 30gFat: 22gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 25mgIron: 3mg

Notes

Ensure to simmer gently to retain the moisture of the chicken, and always taste the broth to adjust seasonings as desired.

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