Description

Enjoy a comforting and flavorful one-pot meal with this Coconut Chicken Brothy Rice recipe. Tender boneless chicken thighs are simmered in a fragrant broth made with coconut milk, garlic, ginger, and vibrant spices like curry powder and turmeric. Served over fluffy jasmine rice and garnished with fresh cilantro, green onions, and lime wedges, this tropical-inspired dish is perfect for a cozy family dinner.

Ingredients

Scale

For the Broth

4 cups chicken broth
1 can coconut milk
3 cloves garlic, minced
1 inch ginger, grated
1 tablespoon red curry paste
2 tablespoons fish sauce
1 tablespoon lime juice

For the Chicken

1 pound boneless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper

For the Rice

1 cup long-grain white rice or jasmine rice

For the Spices

1 tablespoon curry powder
1/2 teaspoon turmeric

For Garnish

2 stalks green onions, chopped
1/4 cup fresh cilantro, chopped
2 lime wedges

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Instructions

Prepare the Aromatics: Melt coconut oil in a medium pot over medium heat. Add minced garlic and grated ginger, sautéing for 3-4 minutes until fragrant and aromatic, creating the flavorful base of the broth.
Make the Broth: Stir together red curry paste, chicken broth, boiling water if needed to adjust consistency, coconut milk, fish sauce, and lime juice. Mix well to combine the rich and tangy flavors that will infuse the chicken.
Cook the Chicken: Add boneless chicken thighs to the broth mixture. Season with salt and black pepper. Cover the pot and let it simmer gently for about 20 minutes until the chicken is cooked through and tender.
Cook the Rice: While the chicken simmers, prepare the jasmine rice separately following the package instructions for best results, ensuring fluffy and perfect grains to serve alongside the broth.
Slice and Assemble: Once cooked, slice the chicken thighs. Serve in bowls with a generous amount of the fragrant broth ladled over the top.
Garnish and Serve: Top the bowls with chopped green onions, fresh cilantro, and lime wedges for added freshness and brightness. Serve immediately for a cozy and satisfying meal.

Notes

Using boneless chicken thighs ensures tenderness and better flavor absorption in the broth.
You can substitute chicken broth with vegetable broth for a lighter taste.
Adjust curry powder amount to control spiciness according to your preference.
Cook rice separately to prevent it from becoming mushy in the broth.
Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.