Thai Coconut Brothy Rice
This 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.
Servings: 4 servings
Ingredients
For the Chicken
- 4 chicken cutlets
- Seasoning: paprika, salt, pepper, and garlic powder (to taste)
- 1 tbsp olive oil
- 2 tbsp butter
- 2 tsp garlic grated or pressed
- 2 tsp ginger grated or pressed
For the Coconut Broth:
- 1/2 red onion or 2 shallots, finely diced
- 1 tbsp garlic grated or pressed
- 1 tbsp ginger grated or pressed
- 1-2 serrano peppers red and green, sliced (seeds removed for less heat)
- 2-3 tbsp Thai red curry paste
- 1 cup chicken stock
- 1 13.66 can coconut milk full-fat and unsweetened
- 1 lime juiced
- 3 tbsp brown sugar adjust more/less to your preference
- 1/2 tsp salt adjust if needed
For Serving:
- steamed white rice
- sautéed spinach or baby bok choy
- fresh cilantro and/or basil
- lime wedges
Instructions
- Season your chicken breasts generously with paprika, garlic powder, salt, and pepper. In a large skillet, heat olive oil over medium heat. Sear the chicken until golden brown on both sides.
- Once the chicken is nearly cooked through, add butter, minced garlic, and minced ginger to the pan. Toss and baste the chicken in the foaming butter for a minute to infuse it with flavor. Remove the chicken from the pan and let it rest before slicing.
- In the same pan over medium-low (don’t wash it—that’s where the flavor is), add the onions. Sauté until softened, then stir in garlic, ginger, and the sliced chilies. Cook until softened, about 3-4 minutes. Add the red curry paste and cook for 1–2 minutes.
- Deglaze the pan with chicken stock, then pour in the coconut milk. Stir well to combine. Let the sauce simmer on low for about 5–10 minutes until it thickens slightly and the flavors meld together.
- Add the lime juice, salt, and brown sugar and whisk to incorporate. Taste and adjust if needed.
- Scoop a generous serving of rice into a bowl, alongside a pile of sautéed spinach. Place the sliced chicken on top. Ladle that creamy broth over everything until it pools at the bottom.
- Top with fresh cilantro, more sliced chilies, and a squeeze of fresh lime.
Notes
- Keep the rice separate until serving to prevent it from getting mushy.
- Adjust heat with serranos and curry paste to your preference.
- Use full-fat coconut milk for a silky, restaurant-style broth.
- Swap the protein for variety. This recipe works beautifully with shrimp, salmon, tofu, or even leftover rotisserie chicken. Just adjust cooking times accordingly.
- Brighten at the end with lime juice. Adding it too early will dull the citrus flavor.