Cozy Coconut Chicken Brothy Rice: A Wholesome Weeknight Delight

Coconut Chicken Brothy Rice is a comforting dish that combines tender chicken, creamy coconut, and fluffy rice in just 35 minutes.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

2 tbsp Coconut Oil Adds richness and light coconut flavor; substitute with olive oil for a lighter taste.
1 tsp Fresh Ginger, grated Provides a warm, spicy aroma; use ground ginger if fresh is unavailable (1/2 tsp).
3 cloves Garlic, minced Enhances flavor and aroma; fresh garlic is preferred over powder for better taste.
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 and health benefits; use homemade or store-bought broth if necessary.
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 a suitable alternative.
1 Juice of Lime Brightens flavors; apple cider vinegar can substitute if lime is unavailable.

For the Chicken and Rice

5 Chicken Thighs, fat trimmed The main protein source providing juiciness; can be substituted with chicken breast for a leaner option.
1.5 cups Jasmine Rice The carbohydrate base; basmati rice can serve as a substitute.

For Garnishing

1 Chopped Spring Onions For garnish; can substitute with green onions.
1 Coriander Adds freshness; parsley can be an alternative.
Lime Wedges Optional, for serving.
2 tsp Chili Oil Optional, adds heat; can use fresh chili or hot sauce instead.

Equipment

medium pot

Method

Cooking Instructions

In a medium pot over medium heat, melt 2 tablespoons of coconut oil until it shimmers.
Add 3 minced garlic cloves and 1 teaspoon of grated fresh ginger. Sauté for 3-4 minutes until fragrant.
Stir in 1/4 cup of Thai red curry paste, 2 tablespoons of chicken bone broth concentrate, 1/2 cup of boiling water, 13.5 ounces of coconut milk, 1 teaspoon of fish sauce, and the juice of 1 lime. Mix well.
Place 5 trimmed chicken thighs in the pot, ensuring they are submerged. Cover and bring to a gentle simmer.
Lower the heat to medium-low and cook for about 20 minutes until the chicken is fully cooked and tender.
While the chicken simmers, cook 1.5 cups of jasmine rice according to package instructions.
Remove the chicken from the pot, slice it into bite-sized pieces, and return it to the broth. Stir gently.
Dish the jasmine rice into bowls, ladle the creamy broth and chicken over the top, garnish with green onions, coriander, and optional chili oil.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 1000IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Feel free to adapt the recipe by adding seasonal vegetables or trying a vegetarian option with tofu or chickpeas.

Tried this recipe?

Let us know how it was!