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Coconut Chicken Brothy Rice

Coconut Chicken Brothy Rice: Comfort in Every Savory Bite

Coconut Chicken Brothy Rice is a comforting dish with tender chicken in creamy coconut broth over jasmine rice, perfect for quick, satisfying dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 tbsp Coconut Oil Adds a rich, light coconut flavor; olive oil is a great substitute for a lighter taste.
  • 1 tsp Fresh Ginger, grated Provides a warm and spicy aroma; ground ginger can be used in a pinch (1/2 tsp).
  • 3 cloves Garlic, minced Enhances flavor and aroma; always prefer fresh over powder for the best taste.
  • 1/4 cup Thai Red Curry Paste Adds depth and spice; green curry paste can be a milder alternative.
  • 2 tbsp Chicken Bone Broth Concentrate Infuses rich flavor and health benefits; homemade stock works wonderfully too.
  • 1/2 cup Boiling Water Helps integrate the broth concentrate smoothly.
  • 13.5 fl oz Coconut Milk Creates a creamy base; light coconut milk is a lower-calorie option.
  • 1 tsp Fish Sauce Adds umami and saltiness; soy sauce can be a flavorful substitute.
  • 1 Juice of Lime Brightens the dish with acidity; apple cider vinegar offers a similar zing.
For the Chicken
  • 5 pieces Chicken Thighs Fat trimmed; chicken breast can be used for a leaner option.
For Serving
  • Chopped Spring Onions Adds freshness and color; green onions are a suitable alternative.
  • Coriander For garnish, contributing a fresh taste; parsley can be used if coriander isn't available.
  • Lime Wedges Serve for an extra zesty kick.
  • 2 tsp Chilli Oil Provides heat; fresh chili or hot sauce can be used instead.
  • 1.5 cups Jasmine Rice The comforting base for your dish; basmati rice can give a unique flavor twist.

Equipment

  • medium pot

Method
 

How to Make Coconut Chicken Brothy Rice
  1. Melt Coconut Oil: Heat a medium pot over medium heat and add the coconut oil. Allow it to melt completely, then include the minced garlic and grated ginger, sautéing for about 3-4 minutes until fragrant and golden.
  2. Combine Ingredients: Stir in the Thai red curry paste, chicken bone broth concentrate, boiling water, and coconut milk. Add the fish sauce and lime juice, mixing everything well to create a flavorful broth.
  3. Cook the Chicken: Add the trimmed chicken thighs to the pot, ensuring they are submerged in the broth. Cover the pot and bring it to a gentle simmer. Reduce the heat and cook for approximately 20 minutes, or until the chicken is tender.
  4. Prepare the Rice: While the chicken is simmering, cook the jasmine rice according to the package instructions. This typically takes about 15 minutes, so start it after the chicken has been cooking for about 10 minutes.
  5. Slice the Chicken: Once the chicken is cooked, remove it from the pot and slice it into bite-sized pieces. Return the sliced chicken to the broth and stir gently.
  6. Serve and Garnish: Serve the rice in bowls, ladling the broth and chicken mixture over the top. Garnish with chopped spring onions, coriander, and drizzle optional chili oil for an extra kick. Lime wedges on the side brighten up each bowl.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Use fresh garlic and ginger whenever possible to maximize flavor; adding a splash of water during reheating helps maintain creaminess in your Coconut Chicken Brothy Rice.

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