Go Back
–+ servings
Savory Coconut Chicken Brothy Rice

Savory Coconut Chicken Brothy Rice for a Cozy Night In

Savory Coconut Chicken Brothy Rice is a comforting and flavorful dish perfect for a cozy night in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Southeast Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tbsp Coconut Oil Adds richness and a light coconut flavor; substitute with olive oil for a lighter taste.
  • 1 tsp Fresh Ginger, grated Provides a warm and spicy aroma; use ground ginger if fresh is unavailable (1/2 tsp).
  • 3 cloves Garlic, minced Enhances overall flavor and aroma; fresh garlic is preferred.
  • 1/4 cup Thai Red Curry Paste Adds depth of flavor and spice; substitute with green curry paste for a milder option.
  • 2 tbsp Chicken Bone Broth Concentrate Infuses the dish with savory flavor.
  • 1/2 cup Boiling Water Assists in integrating the bone broth concentrate.
  • 13.5 fl oz Coconut Milk, full fat Creates a creamy base; use light coconut milk for reduced calories.
  • 1 tsp Fish Sauce Adds umami and saltiness; soy sauce can be an alternative.
  • 1 whole Lime, juice Brightens flavors with acidity; a splash of apple cider vinegar could work if lime is not on hand.
For the Chicken
  • 5 Chicken Thighs Main protein source, providing juiciness; substitute with chicken breast for a leaner option.
For Serving
  • Chopped Spring Onions For garnish and freshness; green onions can be used as a substitute.
  • Coriander For garnish, adding freshness; parsley can be a suitable alternative.
  • Lime Wedges Optional, serve alongside for extra zing.
  • 2 tsp Chili Oil Optional, adds heat if desired.
For the Base
  • 1.5 cups Jasmine Rice The carbohydrate base; substitute with basmati rice for a different flavor.

Equipment

  • Medium pot
  • separate pot for rice

Method
 

Step-by-Step Instructions
  1. In a medium pot, melt 2 tablespoons of coconut oil over medium heat. Once melted, add 3 minced garlic cloves and 1 teaspoon of grated fresh ginger, sautéing for about 3-4 minutes until fragrant.
  2. Mix in 1/4 cup of Thai red curry paste, 2 tablespoons of chicken bone broth concentrate, and 1/2 cup of boiling water. Stir until combined, then add 13.5 fl oz can of coconut milk, 1 teaspoon of fish sauce, and the juice of 1 lime. Let it simmer for a minute.
  3. Carefully add 5 trimmed chicken thighs into the pot, ensuring they are submerged. Cover the pot and reduce the heat to medium-low, simmering gently for about 20 minutes.
  4. While the chicken simmers, prepare 1.5 cups of jasmine rice according to package instructions in a separate pot. Cook until fluffy, typically around 15 minutes.
  5. Once the chicken is cooked, remove from the pot and allow it to rest for a few minutes before slicing into bite-sized strips.
  6. In serving bowls, place a portion of cooked jasmine rice at the bottom. Spoon the broth over the rice, followed by the sliced chicken. Garnish with spring onions and coriander.
  7. For those who enjoy a little heat, drizzle 2 teaspoons of chili oil over the top, if desired. Serve lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 20mgCalcium: 20mgIron: 2.5mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze the broth and rice separately for longer storage.

Tried this recipe?

Let us know how it was!