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Coconut Chicken Brothy Rice for

Comforting Coconut Chicken Brothy Rice for a Quick Cozy Dinner

Coconut Chicken Brothy Rice is a quick, gluten-free dish packed with protein, perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Coconut Oil Substitute with olive oil for a lighter taste.
  • 1 teaspoon Fresh Ginger, grated Use ground ginger (1/2 tsp) if fresh is unavailable.
  • 3 cloves Garlic, minced Fresh garlic is preferred over powder for tastiness.
  • 1/4 cup Thai Red Curry Paste Substitute with green curry paste for a milder option.
  • 2 tablespoons Chicken Bone Broth Concentrate Use homemade stock or store-bought broth if necessary.
  • 1/2 cup Boiling Water
  • 13.5 fl oz Coconut Milk Light coconut milk can be used for reduced calories.
  • 1 teaspoon Fish Sauce Soy sauce can be an alternative.
  • 1 juice of Lime A splash of apple cider vinegar can substitute if lime is not available.
For the Chicken and Garnish
  • 5 pieces Chicken Thighs, fat trimmed Substitute with chicken breasts for a leaner option.
  • Chopped Spring Onions Green onions can be used as a substitute.
  • Coriander Parsley can be a suitable alternative.
  • Lime Wedges Optional, for extra zing.
  • 2 teaspoons Chili Oil Use fresh chili or hot sauce as an alternative.
For the Rice
  • 1.5 cups Jasmine Rice Substitute with basmati rice for a different flavor.

Equipment

  • Medium pot

Method
 

Step‑by‑Step Instructions
  1. Step 1: Sauté Aromatics - In a medium pot, melt 2 tablespoons of coconut oil over medium heat. Once the oil shimmers, add 3 minced garlic cloves and 1 teaspoon of grated fresh ginger. Sauté for about 3-4 minutes until fragrant and the garlic becomes golden.
  2. Step 2: Create the Broth Base - Stir in 1/4 cup of Thai red curry paste, 2 tablespoons of chicken bone broth concentrate, and 1/2 cup of boiling water. Pour in a 13.5 oz can of full-fat coconut milk, 1 teaspoon of fish sauce, and the juice of 1 lime. Mix well and bring to a gentle simmer.
  3. Step 3: Cook the Chicken - Add 5 trimmed chicken thighs to the pot and cover. Gently bring to a simmer, then lower heat to medium-low and cook for about 20 minutes, or until chicken is fully cooked.
  4. Step 4: Prepare the Jasmine Rice - Cook 1.5 cups of jasmine rice according to package instructions, ensuring to rinse before cooking.
  5. Step 5: Assemble the Dish - Once the chicken is cooked, remove and slice it. Layer fluffy jasmine rice in serving bowls, topping with creamy broth and sliced chicken.
  6. Step 6: Garnish and Serve - Sprinkle with chopped spring onions and fresh coriander. Drizzle chili oil if desired, and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 2IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

Feel free to customize with additional veggies or proteins based on personal preference.

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