Coconut Chicken Brothy Rice
A comforting bowl of Coconut Chicken Brothy Rice made with tender chicken thighs and a rich, aromatic broth.
Ingredients
Main Ingredients
- 1 tablespoon coconut oil
- 1 teaspoon fresh ginger, grated
- 3 cloves garlic, minced
- 0.25 cup Thai red curry paste (preservative-free)
- 2 tablespoons Chicken Bone Broth Concentrate Native Herbs
- 0.5 cup boiling water
- 14 oz full-fat coconut milk
- 1 teaspoon fish sauce
- 1 each lime, juiced
- 5 each chicken thighs, fat trimmed
- 1 each spring onions, chopped, to taste
- 1 each coriander, for garnish
- 1 each lime wedges, for serving, optional
- 2 teaspoons chili oil, optional
- 1.5 cups jasmine rice
Instructions
- In a pan over medium heat, add coconut oil, garlic, and ginger. Cook until softened, about 3-4 minutes. Tip: Stir occasionally to prevent the garlic from burning.
- Add curry paste, Chicken Bone Broth Concentrate, boiling water, coconut milk, fish sauce, and lime juice. Stir well to combine, then add the chicken thighs. Tip: Make sure the chicken is coated well with the broth for maximum flavor.
- Cover with a lid, bring to a simmer, then reduce heat to medium-low and cook for an additional 20 minutes until the chicken is cooked through. Tip: Ensure the internal temperature of the chicken reaches 165°F.
- Meanwhile, cook jasmine rice according to the package instructions. Tip: Rinse the rice before cooking to remove excess starch for fluffier results.
- Remove the chicken from the pan and slice it into bite-sized strips.
- Serve rice in bowls, ladle a generous amount of sauce over it, and top with sliced chicken. Tip: Use a ladle for even distribution of the broth.
- Garnish with chili oil, spring onions, coriander, and a squeeze of lime. Tip: Adjust the chili oil to your spice preference.
Notes
For a vegetarian option, substitute chicken with tofu or your favorite vegetables like bell peppers and zucchini. No alcoholic drinks allowed, please substitute with a non-alcoholic option.