Thai Coconut Brothy Rice

This viral Thai Coconut Brothy Rice is built around a deeply flavorful coconut milk and broth base that’s infused with red curry paste, ginger, garlic, serrano peppers, lime, and a touch of brown sugar. It’s then poured over tender chicken and warm rice, so everything soaks up that fragrant, savory, citrusy goodness.

You may have seen some variation of this brothy rice in your social feed lately, and it’s for good reason. It lives right in that cozy space between soup and a hearty rice bowl, and it’s exactly the kind of meal you want on cold nights or anytime you’re in the mood to cook something that feels a little extra special.

Everything comes together in one bowl — the rice absorbs the coconut broth, the chicken stays tender, and the flavors meld into something that tastes like it’s been cooking all day.

Thai Coconut Brothy Rice Is…

• Cozy, but still bright and fresh – The coconut milk and chicken broth create a warm, comforting base, while fresh lime keeps every bite light and vibrant.
• Sweet, savory, and gently spicy – A touch of brown sugar balances the heat and acidity, giving the broth that addictive sweet-savory depth.
• Feels restaurant-worthy but is easy to make – It looks and tastes impressive, but it’s very doable for a weeknight dinner.
• Great for leftovers – The flavors get even better as everything sits and melds together.
• Comfort food that doesn’t feel heavy – It’s satisfying and nourishing without being rich or overwhelming.

Pro Tips from Mal’s Kitchen

Prep everything before you start cooking. This recipe moves in stages, and having all your aromatics chopped and ingredients measured makes the process much smoother and more enjoyable.

Keep the rice separate until serving to prevent it from getting mushy.

Use unsalted broth if you want full control over seasoning. You can always add more salt at the end, but this prevents the broth from becoming too salty.

Use full-fat coconut milk. Light coconut milk will make the broth thin and less satisfying. Full-fat gives you that silky, restaurant-style texture.

Swap the protein for variety. This recipe works beautifully with shrimp, salmon, tofu, or even leftover rotisserie chicken. Just adjust cooking times accordingly

Adjust the heat to your taste. Serranos and curry paste vary in spice level — start conservative and add more heat at the end if needed.

Ingredients You Need & Why

Chicken cutlets – They cook quickly and stay tender, making them perfect for soaking up the coconut-lime broth without drying out or getting stringy.

Basmati rice – Its long grains stay fluffy and separate while still absorbing the broth, giving you that perfect balance between soupy and hearty instead of turning mushy.

Chicken stock – This forms the savory foundation of the dish, adding depth and richness that plain water could never provide.

Unsweetened full-fat coconut milk – Adds body and silkiness to the broth without sweetness, creating that luxurious, restaurant-style texture.

Red curry paste – Brings concentrated flavor in one ingredient: heat, spice, and complexity without needing a long spice list.

Aromatics (red onion, garlic, ginger, serrano peppers) – These build the flavor base. The onion adds sweetness, garlic and ginger add warmth, and the serrano peppers bring just enough fresh heat to keep everything lively.

Lime – This is what wakes the whole dish up. The acidity cuts through the richness of the coconut milk and keeps the broth bright and balanced instead of heavy.

Brown sugar – Just a small amount rounds out the acidity and spice, giving the broth that subtle sweet-savory balance you usually find in restaurant dishes.

Sautéed spinach or baby bok choy – Adds color, freshness, and a slightly bitter green note that balances the richness of the broth and rice.

Butter and olive oil – Olive oil is used for sautéing and building the flavor base, while butter adds a final layer of richness and helps the broth taste full and cohesive.

How to Make Thai Coconut Brothy Rice

Start by seasoning your chicken breasts with paprika, garlic powder, salt, and pepper, then let them sizzle in olive oil until golden brown on both sides. Once the pan is fragrant and the chicken is nearly cooked through, add a pat of butter along with minced garlic and ginger.

Toss the chicken in the buttery mixture – the aroma will fill your kitchen as the flavors soak into the meat. Remove the chicken to rest while you build the sauce.

In the same pan (don’t wash it — all those browned bits are flavor gold), toss in onions and let them soften until translucent. Stir in garlic, ginger, and thinly sliced chilies, cooking until everything smells irresistible. Scoop in the red curry paste and stir until it coats the aromatics in a deep, glossy layer of color.

Pour in the chicken stock to deglaze the pan, scraping up every bit of flavor, then add the creamy coconut milk. Let the sauce bubble gently on low until it thickens slightly, releasing that rich, coconut-lime aroma. Stir in lime juice, a pinch of brown sugar, and a little salt, taste, and adjust until it hits that perfect balance of savory, sweet, and bright.

Scoop warm, fluffy rice into bowls, nestle in a handful of sautéed spinach, and slice the rested chicken over the top. Ladle that luscious, creamy broth over everything so it pools around the rice and greens. Finish with fresh cilantro, extra chili slices, and a squeeze of lime.

Looking for More Cozy Recipes?

As winter approaches, stocking up on cozy recipes is a must! Here are a few others you’ll want to add to your collection:

Creamy Chicken Noodle Soup
Mississippi Pot Roast
Slow Cooker Smothered Chicken
Creamy Pesto Chicken Pasta Bake

I hope you enjoyed this recipe for my Thai Coconut Brothy Rice! I look forward to your questions and feedback below.

Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.