Name: Savory Coconut Chicken Brothy Rice for Cozy Nights Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 tbsp Coconut Oil (Adds richness and a 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 (13.5 fl oz) Coconut Milk (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.); 1.5 cups Jasmine Rice (Substitute with basmati rice for a different flavor and texture.); 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.)

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Introduction

This Savory Coconut Chicken Brothy Rice is a comforting and flavorful dish perfect for cozy nights. Combining tender chicken thighs with a rich coconut broth and fragrant spices, it’s a delicious one-pot meal that’s both satisfying and easy to prepare.

A white bowl filled with creamy orange soup topped with a pile of white rice on one side. On the other side, there are slices of soft white chicken meat covered with a drizzle of dark red chili oil and some fresh green cilantro leaves scattered on the surface. A wooden spoon is scooping up the chicken and a bit of soup, held by a woman's hand. The bowl sits on a white marbled texture with some cilantro leaves and a lime wedge beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp Coconut Oil (Adds richness and a 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 (13.5 fl oz) Coconut Milk (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.)

Instructions

Step 1: Melt coconut oil in a medium pot over medium heat. Add the minced garlic and grated ginger, sautéing for 3-4 minutes until fragrant and softened.
Step 2: Mix in the red curry paste, chicken bone broth concentrate, boiling water, coconut milk, fish sauce, and lime juice. Stir well to combine all the flavors.
Step 3: Add the chicken thighs to the pot, cover it, and bring everything to a gentle simmer. Lower the heat to medium-low and cook for about 20 minutes, until the chicken is cooked through and tender.
Step 4: Cook your jasmine rice according to package instructions while the chicken simmers. The fluffy rice will complement the rich broth beautifully.
Step 5: Slice the cooked chicken into bite-sized strips once finished. Serve the rice in bowls, topped with a generous ladle of the creamy broth and sliced chicken.
Step 6: Garnish your creation with chopped spring onions, fresh coriander, and optional chili oil for an extra kick. Serve with lime wedges on the side for added zing!

Tips & Variations

For a leaner dish, substitute chicken thighs with chicken breast, but be careful not to overcook to keep it tender.
Use green curry paste instead of red for a milder flavor.
Light coconut milk reduces calories without sacrificing creaminess.
Add fresh chili or hot sauce instead of chili oil for customized heat levels.
Try basmati rice as an alternative to jasmine rice for a different aroma and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the rice has absorbed too much liquid. Avoid overcooking when reheating to maintain the chicken’s tenderness.

How to Serve

A white bowl holds a creamy orange soup filled halfway with white rice on one side and several slices of cooked white chicken breast arranged next to the rice. The soup has scattered drops of bright red chili oil floating on the surface. Fresh green cilantro leaves are placed on top of the rice and chicken. A bronze spoon lifts a scoop of rice mixed with broth and tiny chili flakes from the bowl. In the bottom corner, two halves of a fresh lime rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used for a leaner option. Just be mindful to cook it until just done to prevent drying out, as it cooks faster than thighs.

Is there a vegetarian version of this dish?

You can replace the chicken with tofu or hearty vegetables like mushrooms and use vegetable broth instead of chicken bone broth for a vegetarian-friendly variation.