I still remember the very first time I made this Coconut Chicken Brothy Rice Recipe — the kitchen was filled with the rich aroma of coconut and spices, and my family couldn’t wait to dive in.
Every spoonful felt like a warm hug, balancing creamy coconut broth with tender chicken and fluffy rice. I was hooked after that first bite, and it quickly became one of my go-to meals whenever I wanted comfort food with a twist.
The flavors are layered yet simple, and best of all, this dish is easy to whip up any night of the week. Let me walk you through how to make it perfectly every time!
Ingredients
Here’s what I use to make this delicious dish — each ingredient adds its own magic to the broth or the rice.
• 1 tablespoon coconut oil — gives a rich, slightly nutty base for sautéing
• 1 teaspoon fresh ginger, grated — adds bright warmth
• 3 cloves garlic, minced — essential savory flavor
• ¼ cup Thai red curry paste — depth & spice without overpowering
• 2 tablespoons chicken bone broth concentrate — boosts flavor (or use stock)
• ½ cup boiling water — helps integrate broth concentrate smoothly
• 1 (13.5 fl oz) can full-fat coconut milk — creamy texture & tropical notes
• 1 teaspoon fish sauce — umami richness (soy sauce works too)
• Juice of 1 lime — fresh acidity to brighten the broth
• 5 chicken thighs, fat trimmed — juicy protein that stays tender
• 1.5 cups jasmine rice — aromatic fluffy base
• Chopped spring onions — freshness & color
• Chopped coriander — herbal brightness
• 2 teaspoons chilli oil — optional heat note
• Lime wedges — optional tangy garnish
Note: This recipe comfortably serves about 4 people. Adjust quantities slightly if serving a larger crowd. If you enjoy fun and flavorful party-style recipes, you might also like this Pull Apart Cheeseburger Sliders Recipe for a crowd-pleasing option.
Variations
I love mixing things up depending on what I have available in my kitchen:
• Dairy-free option: This recipe is naturally dairy-free thanks to coconut milk. Just double-check your curry paste label.
• Vegetarian version: Swap chicken with firm tofu, chickpeas, or sautéed mushrooms for a hearty plant-based bowl.
• Lower-fat option: Use light coconut milk instead of full-fat to reduce calories while keeping the flavor.
• Extra flavor boost: Add lemongrass, kaffir lime leaves, or a small splash of sesame oil.
• Spicier version: Increase the red curry paste or drizzle extra chili oil before serving.
Cooking Time
This comforting dish comes together quickly, making it perfect for busy evenings:
• Prep Time: 15 minutes
• Cooking Time: 20–25 minutes
• Total Time: 35–40 minutes
Equipment You Need
• Medium pot — to simmer the broth and cook the chicken evenly
• Wooden spoon — for stirring without damaging cookware
• Measuring cups and spoons — ensures balanced flavors
• Sharp knife and cutting board — for prepping herbs and chicken
• Rice cooker or saucepan — to cook jasmine rice perfectly
How to Make Coconut Chicken Brothy Rice Recipe?
This recipe comes together in simple stages. Focus on building flavor in layers, and you’ll have a rich, comforting bowl in under 40 minutes.
Sauté the Aromatics
I start by heating coconut oil in a medium pot over medium heat until it melts and shimmers. Then I add the minced garlic and freshly grated ginger, stirring gently for about 3 to 4 minutes until fragrant and slightly golden. This step creates the aromatic foundation that makes the broth deeply flavorful.
Build the Coconut Broth
Next, I stir in the Thai red curry paste and let it cook briefly to release its oils and intensify the flavor. Then I dissolve the chicken broth concentrate in boiling water and pour it into the pot along with the coconut milk and fish sauce. Finally, I squeeze in fresh lime juice and stir everything together until the broth looks smooth and creamy.
Simmer the Chicken
I carefully place the trimmed chicken thighs into the broth, making sure they are mostly submerged. Covering the pot, I let everything simmer gently for about 20 minutes until the chicken becomes tender and fully cooked through. The coconut broth thickens slightly and absorbs all those wonderful flavors during this time.
Cook the Rice
While the chicken simmers, I cook the jasmine rice separately according to package instructions. Jasmine rice works best because of its light, fluffy texture and subtle floral aroma. Once done, I fluff it gently with a fork to keep the grains separate and airy.
Slice and Assemble
After the chicken is fully cooked, I remove it from the pot and let it rest briefly before slicing it into bite-sized pieces. I spoon warm rice into serving bowls, place the sliced chicken on top, and generously ladle the hot coconut broth over everything.
Garnish and Serve
To finish, I sprinkle chopped spring onions and fresh coriander over the top for color and freshness. A drizzle of chili oil adds heat, and lime wedges on the side allow everyone to adjust the tanginess to their taste.
Additional Tips for Making this Recipe Better
After making this dish several times, here are a few personal tricks I swear by:
• I always taste the broth before adding extra salt because fish sauce already adds saltiness.
• I sometimes lightly toast the rice in a dry pan for a minute before boiling — it gives a subtle nutty depth.
• I let the chicken rest in the broth for 5 minutes after turning off the heat; it keeps the meat incredibly juicy.
• If the broth feels too thick, I add a splash of hot water or stock to loosen it without diluting flavor.
For a comforting homemade baked treat that pairs well with cozy meals, check out this Carrot Apple Zucchini Bread Recipe.
How to Serve Coconut Chicken Brothy Rice Recipe?
This dish is best served in deep bowls so the rich coconut broth can surround the rice beautifully. I like arranging the sliced chicken neatly over the rice and pouring the broth gently around it for a visually appealing presentation. Finish with bright green herbs, a swirl of chili oil, and fresh lime wedges on the side. For a complete meal, pair it with a simple cucumber salad or lightly steamed greens.
Nutritional Information
Here’s a general nutritional estimate per serving:
• Calories: Approximately 450–500 kcal
• Protein: Around 25–30 g
• Carbohydrates: About 55–60 g
• Fat: Approximately 18–22 g
Make Ahead and Storage
Storing
Allow the dish to cool completely before transferring to an airtight container. It stays fresh in the refrigerator for up to 3–4 days without losing flavor.
Freezing
You can freeze the broth and chicken separately from the rice for best texture. Store in freezer-safe containers for up to 2 months.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed. Microwave reheating works too, but stir halfway through for even warming.
Why You’ll Love This Recipe?
This recipe is comforting, flavorful, and surprisingly simple to prepare. Here’s why it’s a favorite in my kitchen:
• Rich yet Balanced Flavor: The creamy coconut milk pairs beautifully with bright lime and savory chicken.
• Quick and Easy: Ready in under 40 minutes with simple ingredients.
• Customizable: You can adjust spice levels, swap proteins, or make it vegetarian.
• Family-Friendly: Mild enough for most palates but easy to spice up.
• Perfect Comfort Food: Warm, brothy, and deeply satisfying in every spoonful.
Once you try this Coconut Chicken Brothy Rice, it may just become your new weeknight favorite — it definitely did in my home!
Coconut Chicken Brothy Rice Recipe
Ingredients
Method
- I start by heating coconut oil in a medium pot over medium heat until it melts and shimmers. Then I add the minced garlic and freshly grated ginger, stirring gently for about 3 to 4 minutes until fragrant and slightly golden. This step creates the aromatic foundation that makes the broth deeply flavorful.
- Next, I stir in the Thai red curry paste and let it cook briefly to release its oils and intensify the flavor. Then I dissolve the chicken broth concentrate in boiling water and pour it into the pot along with the coconut milk and fish sauce. Finally, I squeeze in fresh lime juice and stir everything together until the broth looks smooth and creamy.
- I carefully place the trimmed chicken thighs into the broth, making sure they are mostly submerged. Covering the pot, I let everything simmer gently for about 20 minutes until the chicken becomes tender and fully cooked through. The coconut broth thickens slightly and absorbs all those wonderful flavors during this time.
- While the chicken simmers, I cook the jasmine rice separately according to package instructions. Jasmine rice works best because of its light, fluffy texture and subtle floral aroma. Once done, I fluff it gently with a fork to keep the grains separate and airy.
- After the chicken is fully cooked, I remove it from the pot and let it rest briefly before slicing it into bite-sized pieces. I spoon warm rice into serving bowls, place the sliced chicken on top, and generously ladle the hot coconut broth over everything.
- To finish, I sprinkle chopped spring onions and fresh coriander over the top for color and freshness. A drizzle of chili oil adds heat, and lime wedges on the side allow everyone to adjust the tanginess to their taste.
Notes
- I always taste the broth before adding extra salt because fish sauce already adds saltiness.
- I sometimes lightly toast the rice in a dry pan for a minute before boiling — it gives a subtle nutty depth.
- I let the chicken rest in the broth for 5 minutes after turning off the heat; it keeps the meat incredibly juicy.
- If the broth feels too thick, I add a splash of hot water or stock to loosen it without diluting flavor.
