Savory Coconut Chicken Brothy Rice
A warm and comforting dish combining tender chicken, coconut flavors, and fluffy rice, perfect for chilly evenings.
Ingredients
For the Broth
- 1 tbsp Coconut Oil Adds richness; substitute with olive oil for 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.
- 1/4 cup Thai Red Curry Paste Substitute with green curry paste for milder flavor.
- 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 Coconut Milk (13.5 fl oz) Use light coconut milk for reduced calories.
- 1 tsp Fish Sauce Soy sauce can be an alternative.
- 1 Juice of Lime A splash of apple cider vinegar could work if lime is not available.
- 5 pieces Chicken Thighs, fat trimmed Substitute with chicken breast for 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; use fresh chili or hot sauce as an alternative.
- 1.5 cups Jasmine Rice Substitute with basmati rice for different flavor and texture.
Instructions
Preparation
- In a large pot, heat the coconut oil over medium heat. Once hot, add the grated ginger and minced garlic. Cook until fragrant, about 1-2 minutes.
- Stir in the Thai red curry paste and cook for another minute.
- Add the chicken bone broth concentrate and boiling water, mixing well.
- Pour in the coconut milk and fish sauce, stirring until everything is combined.
- Squeeze the lime juice into the pot, then add the chicken thighs. Bring the mixture to a simmer.
- Cover and cook for about 20-25 minutes, or until the chicken is fully cooked.
- While the chicken cooks, rinse the jasmine rice under cold water until the water runs clear.
- In a separate pot, cook the rice according to package instructions.
- Once the chicken is cooked, shred it using two forks and return it to the pot. Stir to mix in with the broth.
Notes
Make sure not to skip the lime juice; it adds a nice brightness to the dish. Feel free to add vegetables like spinach or bell peppers for extra nutrition. Adjust the amount of chili oil based on your spice preference. For a vegetarian version, replace the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave with added water if necessary.
Nutrition
Serving: 1gCalories: 520kcalCarbohydrates: 58gProtein: 30gFat: 20gSaturated Fat: 12gSodium: 800mgFiber: 3gSugar: 5g
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