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: 5 pieces Chicken Thighs, fat trimmed (Substitute with chicken breast for a leaner option.); 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.); 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 perfect for cozy nights when you want something warm and comforting. The creamy coconut broth combined with tender chicken and fragrant jasmine rice creates a flavorful and satisfying meal.

A white bowl filled with three main layers: on one side, fluffy white rice with a soft texture; next to it, creamy orange soup with visible red chili oil drops spread on the surface; and on top of the soup, pieces of white cooked chicken with a tender look, drizzled with dark red chili sauce and decorated with bright green fresh cilantro leaves. A wooden spoon is lifting some chicken pieces and soup from the bowl. The bowl is placed on a white marbled surface with some cilantro and a slice of lime visible nearby. 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, about 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 and use light coconut milk to reduce calories.
If you prefer less heat, swap Thai red curry paste with green curry paste and omit chili oil or use a milder hot sauce instead.
Fresh ginger and garlic add the best flavor but ground ginger and garlic powder can be used in a pinch.
Basmati rice can be used instead of jasmine rice for a slightly different aroma and texture.

Storage

Store leftover chicken and broth in an airtight container in the refrigerator for up to 3 days. Keep rice separate to maintain texture. Reheat gently on the stove or microwave until warmed through. If broth thickens when chilled, add a splash of water when reheating.

How to Serve

A white bowl contains a creamy orange soup base with splashes of red chili oil, topped with a mound of white rice on one side. Sliced cooked chicken breast with a light beige color rests partially in the soup, garnished with fresh green cilantro leaves scattered over the dish. A bronze spoon lifts a scoop of rice mixed lightly with the soup, showing texture and some chili flakes. Next to the bowl, half a lime adds a fresh accent on the 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 as a leaner alternative. Adjust cooking time as chicken breast may cook faster and could dry out if overcooked.

What can I substitute for fish sauce?

Soy sauce is a good alternative to fish sauce if you prefer a milder or vegetarian-friendly option, though it will change the flavor slightly.