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Coconut Chicken Brothy Rice for a Cozy Family Dinner

This Coconut Chicken Brothy Rice is a creamy, comforting dish perfect for family dinners, gluten-free, and easily adaptable for all dietary needs.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cups low-sodium chicken broth A rich base that adds depth
  • 1 can coconut milk Choose full-fat for richness or light for lighter option
  • 4 cloves garlic Fresh minced garlic delivers aromatic depth
  • 1 tablespoon fresh ginger Grated for warmth and zest
  • 1 tablespoon red curry paste For building flavor in broth
  • 2 tablespoons fish sauce Adds umami flavor
  • 1 each lime Juice for brightness
For the Chicken
  • 1.5 pounds boneless chicken thighs Tender and absorbs broth beautifully
  • 1 teaspoon salt Essential for enhancing flavors
  • 1 teaspoon black pepper Freshly ground for best flavor
For the Rice
  • 1 cup long-grain white rice Absorbs broth perfectly
For the Garnish
  • 2 stalks green onions Freshly chopped for garnish
  • 1/4 cup fresh cilantro Brightens the dish
  • 1 each lime wedges For serving
For the Seasoning
  • 1 tablespoon curry powder Adjust based on spice preference
  • 1 teaspoon turmeric For color and flavor

Equipment

  • Medium Pot
  • Separate pot for rice
  • Measuring Cups
  • Measuring Spoons
  • cutting board
  • Sharp Knife
  • Serving bowls

Method
 

Step‑by‑Step Instructions
  1. In a medium pot, melt 2 tablespoons of coconut oil over medium heat. Add minced garlic and grated ginger, sauté for 3-4 minutes until fragrant.
  2. Stir in red curry paste, then add chicken broth and coconut milk. Mix in fish sauce and lime juice, bringing to a gentle boil for 5-7 minutes.
  3. Carefully add chicken thighs to the broth, cover, reduce heat to medium-low, and simmer for 20 minutes, turning chicken halfway.
  4. Rinse the rice under cold water and cook separately according to package instructions, typically simmering in 2 cups of water for about 15 minutes.
  5. Once chicken is cooked, slice it and return it to the pot with the cooked rice. Stir gently to combine and serve garnished with green onions, cilantro, and lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Leftovers can be stored for up to 3 days and reheated gently; add broth to restore creaminess. Prepare broth and chicken separately for a quick meal.

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