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Bowl of savory coconut chicken brothy rice for cozy nights

Savory Coconut Chicken Brothy Rice

A comforting one-pot dish combining chicken, coconut milk, and jasmine rice, perfect for soothing rainy days.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp Coconut Oil Adds richness and light coconut flavor; substitute with olive oil for a lighter taste.
  • 1 tsp Fresh Ginger, grated Use ground ginger if fresh is unavailable (1/2 tsp).
  • 3 cloves Garlic, minced Fresh garlic preferred over powder for tastiness.
  • 1/4 cup Thai Red Curry Paste Substitute with green curry paste for a milder option.
  • 2 tbsp Chicken Bone Broth Concentrate Use homemade stock or store-bought broth if necessary.
  • 1/2 cup Boiling Water Assists in integrating the bone broth concentrate.
  • 1 can Coconut Milk (13.5 fl oz) Use light coconut milk for reduced calories.
  • 1 tsp Fish Sauce Soy sauce can be an alternative for a different flavor profile.
  • 1 Juice of Lime A splash of apple cider vinegar could work if lime is not on hand.
  • 5 pieces Chicken Thighs, fat trimmed Substitute with chicken breast for a leaner option.
  • Chopped Spring Onions Green onions can be used as a substitute.
  • Coriander Parsley can be a suitable alternative.
  • Lime Wedges Serve alongside for extra zing.
  • 2 tsp Chilli Oil Adds heat if desired; use fresh chili or hot sauce as an alternative.
  • 1.5 cups Jasmine Rice Substitute with basmati rice for a different flavor and texture.

Method
 

Preparation
  1. Heat coconut oil in a large deep skillet or pot.
  2. Add ginger and garlic; cook until aromatic.
  3. Stir in Thai red curry paste; fry briefly to release oils (do not burn).
  4. Add bone broth concentrate mixed with boiling water, coconut milk, and fish sauce; bring to a gentle simmer.
  5. Nestle in chicken thighs, cover, and let simmer until cooked through (25–30 minutes).
  6. Remove chicken, shred or slice, then stir in jasmine rice and simmer until rice is tender and has absorbed most of the liquid (about 18–20 minutes).
  7. Return chicken to the pot, finish with lime juice, spring onions, coriander, chilli oil, and lime wedges.

Notes

Don't skip blooming the curry paste — that's where the soul lives. Always use lime for additional flavor.