coconut chicken brothy rice
This coconut chicken brothy rice recipe makes an easy 40-minute dinner using boneless chicken thighs, jasmine rice, full-fat coconut milk, chicken broth, ginger, garlic, lime, and cilantro. Red curry paste adds gentle warmth and depth, but you can reduce it or leave it out for a milder dish.
Ingredients
For the Chicken
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon neutral oil such as avocado oil, vegetable oil, or light olive oil
For the Coconut Brothy Rice
- 1 small shallot or yellow onion finely diced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger finely grated
- 1 to 2 tablespoons Thai red curry paste
- 1 cup jasmine rice rinsed
- 1 can full-fat coconut milk 13.5 ounces
- 2½ cups low-sodium chicken broth divided and warmed
- 1 tablespoon fish sauce or low-sodium soy sauce
- 1 teaspoon brown sugar coconut sugar, or honey
- 1 teaspoon lime zest
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 2 cups baby spinach or chopped bok choy optional
For Serving
- 2 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro
- 3 scallions thinly sliced
- 1 lime cut into wedges
- Sliced red chili jalapeño, or Thai chili, optional
- Chili crisp or chili oil optional
- Toasted coconut flakes optional
- Crushed roasted peanuts or cashews optional
Instructions
Season and Brown the Chicken
- Pat the chicken thighs dry and cut them into even bite-size pieces.
- Season the chicken with kosher salt and black pepper.
- Heat neutral oil in a large deep skillet, sauté pan, or Dutch oven over medium-high heat.
- Add the chicken in a single layer.
- Cook for 4 to 5 minutes, stirring occasionally, until lightly golden on the outside.
- Transfer the chicken to a clean plate. It does not need to be fully cooked at this point because it will finish cooking with the rice.
Build the Coconut Curry Base
- Reduce the heat to medium.
- Add the diced shallot or onion to the same skillet. Cook for 3 to 4 minutes until softened.
- Add minced garlic and grated ginger. Cook for 30 seconds, stirring often.
- Add Thai red curry paste and cook for 30 to 60 seconds, stirring it into the aromatics.
- This short cooking step helps the curry paste release its flavor and color into the pan.
- Add rinsed jasmine rice and stir for 1 minute, coating it in the aromatic curry mixture.
Simmer the Coconut Chicken Rice
- Pour in the coconut milk and 2 cups of warm chicken broth.
- Add fish sauce or soy sauce, brown sugar, lime zest, salt, and black pepper.
- Stir well and bring the mixture to a gentle boil.
- Reduce the heat to low and cover the skillet with a lid.
- Simmer for 15 to 18 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Avoid stirring too frequently while the rice cooks, as this can make jasmine rice sticky.
Finish the Brothy Rice
- Return the browned chicken and any juices from the plate to the skillet.
- Add the remaining ½ cup warm chicken broth.
- Cook over low heat for 3 to 4 minutes, until the chicken is fully cooked and the rice is creamy and spoonable.
- Stir in spinach or bok choy, if using, and cook just until wilted.
- Remove the pan from the heat.
- Stir in fresh lime juice and half of the chopped cilantro.
- Taste the rice and adjust with more lime juice, fish sauce or soy sauce, salt, or warm broth if necessary.
- The finished rice should have visible coconut broth around the grains. Add another splash of warm broth if it becomes too thick.
- Serve Coconut Chicken Brothy Rice
- Spoon the coconut chicken brothy rice into four wide bowls.
- Top with the remaining cilantro and sliced scallions.
- Add lime wedges, sliced chili, chili crisp, toasted coconut, and crushed peanuts or cashews if desired.
- Serve immediately while the rice is creamy and brothy.