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Coconut Chicken Brothy Rice Recipe
Ash Tyrrell

Coconut Chicken Brothy Rice Recipe

I still remember the very first time I made this Coconut Chicken Brothy Rice — 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.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.