We were on a quiet getaway in the mountains when this recipe came to life. Our cabin didn’t have much in the way of fancy tools just a single stovetop, a few well-used pans, and the freshest air I’d breathed in months. It was a rainy afternoon, and everyone was cozied up inside, playing board games, reading, or just enjoying the stillness.
I’d brought along a few pantry staples in a cooler coconut milk, rice, red curry paste and planned on winging dinner. But as the cold settled in deeper, what I needed was something warm, fragrant, and nourishing. Across the room, our friend Rachel, wrapped in a knit blanket, asked if I knew how to “make something Thai-ish with rice.” Her exact words. That became the seed.
Liam, the teenager in the group, perked up at the idea of curry but begged, “No weird vegetables, please.” So I leaned on essentials aromatics, a silky broth, tender chicken, and jasmine rice. The smell alone got everyone hovering near the pot before it even simmered.
The Coconut Chicken Brothy Rice came together gently, without rush, just like that mountain weekend. It didn’t need drama, flair, or excess. And now, every time I revisit this meal, it carries that sense of quiet comfort and shared warmth from the cabin served in deep bowls, steam rising, lime on the side, and a subtle kick from chili oil if you want it.
Short Description
This Coconut Chicken Brothy Rice is a comforting, Thai-inspired main dish featuring creamy coconut milk, tender simmered chicken thighs, and fragrant jasmine rice. It’s hearty, cozy, and packed with bold flavors and aromatic spices.
Key Ingredients
- 1 tbsp coconut oil
- 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
- 3 cloves garlic, minced
- ¼ cup Thai red curry paste
- 2 tbsp chicken bone broth concentrate
- ½ cup boiling water
- 1 can (13.5 fl oz) coconut milk
- 1 tsp fish sauce
- Juice of 1 lime
- 5 chicken thighs, fat trimmed
- 1½ cups jasmine rice
- Chopped spring onions
- Fresh coriander
- Lime wedges
- 2 tsp chili oil (optional)
Tools Needed
- Medium pot with lid
- Rice cooker or small saucepan
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring spoons and cups
Cooking Instructions
Step 1: Build the Aromatic Base
In a medium pot, heat 1 tablespoon of coconut oil over medium heat. Add the minced garlic and grated ginger, stirring gently for 3 to 4 minutes until softened and fragrant. This creates a deeply flavorful foundation.
Step 2: Create the Broth
Stir in ¼ cup of red curry paste and let it bloom in the oil for 1 minute. Add the chicken bone broth concentrate, ½ cup boiling water, coconut milk, fish sauce, and lime juice. Mix thoroughly to fully dissolve and combine everything.
Step 3: Simmer the Chicken
Nestle the trimmed chicken thighs into the broth. Cover the pot and bring it to a gentle simmer. Reduce heat to medium-low and let the chicken cook for 20 minutes, until fully cooked and tender.
Step 4: Cook the Rice
While the chicken simmers, cook 1½ cups jasmine rice according to package instructions. You want it fluffy, with separate grains, ready to soak up that delicious broth.
Step 5: Assemble and Serve
Remove the chicken from the pot and slice it into bite-sized strips. Spoon rice into bowls, ladle the rich coconut broth over it, and top with the sliced chicken.
Step 6: Garnish
Finish each bowl with chopped spring onions, fresh coriander, a drizzle of chili oil for heat, and lime wedges on the side for brightness.
Why You’ll Love This Recipe
Comforting and nourishing with a Thai-inspired twist
Naturally gluten-free and dairy-free
Simple prep with bold results
Customizable heat levels
One-pot magic with minimal cleanup
Ideal for meal prepping or cozy weeknight dinners
Mistakes to Avoid & Solutions
Using cold coconut milk straight from the fridge
Coconut milk separates when cold, creating an uneven texture.
Solution: Shake the can well before opening and let it sit at room temp briefly before adding.
Overcooking the chicken
Chicken thighs become stringy if cooked too long.
Solution: Stick to 20 minutes at a gentle simmer—just enough to cook them through while keeping them juicy.
Skipping the lime juice
The dish can fall flat without acidity to balance the richness.
Solution: Fresh lime juice brightens the broth; don’t skip it.
Serving with mushy rice
Overcooked rice absorbs too much broth and becomes clumpy.
Solution: Follow rice package instructions exactly and fluff with a fork.
Adding fish sauce late
The flavor won’t integrate fully.
Solution: Stir in fish sauce during the broth step so it blends evenly.
Serving and Pairing Suggestions
Serve as a hearty main dish with extra lime on the side
Pair with Thai cucumber salad or quick pickled veggies
Add a poached egg on top for extra richness
Serve family-style in a deep pot with toppings in small bowls
Pair with a chilled coconut water, Thai iced tea, or dry Riesling
Storage and Reheating Tips
Store broth and rice separately to preserve texture
Keep leftovers in airtight containers for up to 3 days in the fridge
Reheat the broth on the stovetop over low heat, stirring gently
Microwave rice with a splash of water and cover loosely to steam
Freeze broth (without toppings) for up to 2 months; thaw overnight
FAQs
1. Can I use chicken breast instead of thighs?
Yes, chicken breast works fine—just reduce simmering time to about 15 minutes to prevent drying out.
2. Is there a vegetarian option for this?
Absolutely. Swap the chicken with tofu or chickpeas and use vegetable broth concentrate instead of chicken.
3. How spicy is this dish?
The red curry paste adds a gentle heat. Add chili oil or fresh chili to increase spiciness to your preference.
4. Can I make this dish ahead of time?
Yes! Prep the broth and rice separately and assemble just before serving for best texture and flavor.
5. What can I substitute for red curry paste?
You can use green curry paste for a milder, more herbaceous flavor or yellow curry paste for a touch of sweetness.
Tips & Tricks
Use light coconut milk to reduce calories without sacrificing creaminess
Add baby spinach or bok choy in the last 5 minutes for a veggie boost
For extra umami, add a dash of soy sauce or miso paste
Use leftover rotisserie chicken to cut down cooking time
Toast your jasmine rice in a bit of oil before boiling for a nutty depth
Recipe Variations
Green Coconut Chicken Brothy Rice
Swap red curry paste for green curry paste, and add fresh Thai basil and snap peas for a more herb-forward flavor. Follow the same broth steps.
Coconut Shrimp Brothy Rice
Use peeled shrimp instead of chicken. Add them during the last 5 minutes of simmering, just until pink and cooked through.
Vegan Coconut Brothy Rice
Replace chicken with cubed tofu, use vegetable broth concentrate, and skip fish sauce. Add mushrooms and spinach for extra depth.
Spicy Coconut Chicken Brothy Rice
Use extra red curry paste, increase chili oil, and stir in finely chopped Thai chilies during the broth step for serious heat lovers.
Coconut Chicken Brothy Noodles
Substitute rice with rice noodles or egg noodles. Cook separately, then pour broth and toppings over noodles just before serving.
Final Thoughts
Making Coconut Chicken Brothy Rice became a little moment of togetherness in the middle of a rainy mountain day. The scent of simmering coconut, curry, and lime wove its way through quiet conversations, light-hearted teasing, and the hum of people feeling nourished before even lifting a spoon. And that warmth, that kind of shared stillness, is something I try to bring back into my kitchen again and again.
This recipe isn’t just about broth or rice or even chicken. It’s about creating a pause a meal you can feel good about serving, eating, and maybe even sharing with someone who didn’t realize how much they needed a bowl of something gentle and full of flavor. And if all it takes is a pot, some staples, and a little time, I’d say that’s a pretty beautiful thing.
Savory Coconut Chicken Brothy Rice
Ingredients
- 1 tbsp coconut oil
- 1 tsp fresh ginger grated (or ½ tsp ground ginger)
- 3 cloves garlic minced
- ¼ cup Thai red curry paste
- 2 tbsp chicken bone broth concentrate
- ½ cup boiling water
- 1 can 13.5 fl oz coconut milk
- 1 tsp fish sauce
- Juice of 1 lime
- 5 chicken thighs fat trimmed
- 1½ cups jasmine rice
- Chopped spring onions
- Fresh coriander
- Lime wedges
- 2 tsp chili oil optional
Instructions
- Heat coconut oil, then sauté garlic and ginger for 3–4 minutes until fragrant.
- Stir in red curry paste, then add bone broth concentrate, boiling water, coconut milk, fish sauce, and lime juice.
- Add chicken thighs, cover, and simmer on medium-low for 20 minutes until tender.
- Cook jasmine rice separately according to package directions.
- Slice the cooked chicken, place over rice in bowls, and pour over the coconut broth.
- Top with spring onions, coriander, chili oil if desired, and lime wedges.
