Can I use chicken breast instead of thighs?

Yes! Chicken breast works fine—just keep an eye on it so it doesn’t overcook. Thighs stay juicier, but breast is great if you want leaner.

Can I make Coconut Chicken Brothy Rice ahead of time?

Absolutely. Store the rice and broth/chicken separately if you can. Rice loves soaking up liquid like it’s getting paid for it.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for 3–4 days . Reheat gently on the stove or microwave. Add a splash of water or broth to loosen it up.

You can freeze the broth and chicken for up to 2–3 months . Rice is freezer-friendly too, but the texture can soften a bit. If you’re picky about rice texture, make fresh rice when you reheat.

What can I substitute for jasmine rice?

Basmati rice works beautifully. You can also use brown rice (it just takes longer). Even cauliflower rice is fine if you want low-carb—just spoon the broth over it.

9 Irresistible Coconut Chicken Brothy Rice Tips

Description

Coconut Chicken Brothy Rice is a cozy, creamy bowl of coconut-lime curry broth with tender chicken and fluffy jasmine rice—easy, comforting, and weeknight-friendly.

Ingredients

Scale

For the broth

1 tbsp coconut oil (or olive oil)
1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
3 garlic cloves, minced
1/4 cup Thai red curry paste
2 tbsp chicken bone broth concentrate (or use 2 cups prepared chicken broth instead of concentrate + water)
1/2 cup boiling water
1 can (13.5 oz) full-fat coconut milk (or light coconut milk)
1 tsp fish sauce (or soy sauce)
Juice of 1 lime

For the bowls

5 chicken thighs, trimmed (boneless/skinless recommended)
1 1/2 cups jasmine rice, uncooked
Spring onions, chopped (garnish)
Fresh coriander/cilantro (garnish)
Chili oil, optional (about 2 tsp)
Lime wedges, optional (to serve)

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Instructions

Sauté aromatics: Heat coconut oil in a medium pot over medium heat. Add garlic and ginger and cook 3–4 minutes until fragrant.
Build the broth: Stir in red curry paste. Cook 30 seconds, then add bone broth concentrate, boiling water, coconut milk, fish sauce, and lime juice. Stir until smooth.
Cook the chicken: Add chicken thighs. Cover, bring to a gentle simmer, then reduce to medium-low. Cook about 20 minutes, until chicken is cooked through and tender.
Cook the rice: While chicken simmers, cook jasmine rice according to package directions.
Slice and serve: Remove chicken and slice (or shred). Spoon rice into bowls, ladle broth over top, and add chicken.
Garnish: Top with spring onions and cilantro. Add chili oil and extra lime wedges if you like.

Notes

Milder version: Use 2 tbsp curry paste to start, then add more to taste.

More broth: Add an extra 1/2–1 cup water or chicken broth.

No fish sauce? Soy sauce works, but start with 1/2 tsp and taste.

Storage: Keep rice and broth separate if possible. Refrigerate 3–4 days. Add a splash of water/broth when reheating.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 698 kcal
Sugar: 2 g
Sodium: 1100 mg
Fat: 36 g
Saturated Fat: 22 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 1 g
Protein: 39 g
Cholesterol: 145 mg