Coconut Curry Broth with Chicken & Parish Rice

Ingredients

• 1.75 lb boneless chicken thighs (1½–2 lbs, seasoned with salt and black pepper)
• salt (to taste)
• black pepper (to taste)
• 1 tsp ginger paste (for chicken seasoning)
• 0.5 tsp garlic powder
• 1 tbsp neutral oil (for cooking)
• green onion whites (sliced)
• 3 garlic (2-5 cloves, minced or sliced)
• 1.5 tsp ginger paste (1–2 tsp for aromatics)
• red chili flakes (to taste)
• 16 oz tom yum or chicken bone broth
• 5 oz coconut milk
• 1.5 tbsp red curry paste
• 1.5 tsp soy sauce (1–2 tsp)
• 1.5 cup Parish Rice (cooked separately (dry measurement estimate))
• baby bok choy (optional finish)
• green onion tops (optional finish)
• fresh lime juice (optional finish)
• cilantro (optional finish)
• chili oil or chili crisp (optional finish)

Steps

1. 1

   Season the chicken thighs generously with salt, black pepper, 1 tsp ginger paste, and ½ tsp garlic powder.

2. 2

   Cook the Parish Rice according to the package directions and set aside.

3. 3

   Heat neutral oil in a heavy pot over medium-high heat.

4. 4

   Pan-fry the chicken until golden on both sides; it does not need to be fully cooked through at this stage. Remove the chicken from the pot and set aside.

5. 5

   In the same pot, add the sliced green onion whites with a pinch of salt. Cook until softened, using a spoon to scrape up the browned bits from the bottom of the pot.

6. 6

   Add the minced garlic, 1-2 tsp ginger paste, and red chili flakes. Cook briefly until fragrant.

7. 7

   Stir in 1½ tbsp red curry paste and cook for about 1 minute to let the flavors bloom.

8. 8

   Pour in 16 oz of broth, 5 oz coconut milk, 1-2 tsp soy sauce, and black pepper to taste.

9. 9

   Stir the mixture and let it simmer for a few minutes. Taste and adjust the seasoning if necessary.

10. 10

    Add the chicken back to the pot and simmer until the chicken is cooked through.

11. 11

    Add the baby bok choy and cook just until tender.

12. 12

    To serve, spoon the cooked rice into bowls and ladle the broth, chicken, and vegetables over the top.

13. 13

    Finish each bowl with green onion tops, a squeeze of fresh lime juice, and optional cilantro or chili oil.

Notes

The chicken does not need to be fully cooked during the initial pan-fry as it will finish cooking in the simmering broth. Using tom yum broth adds a distinct citrusy-spicy profile, while chicken bone broth provides a richer, more neutral base.

Nutrition per serving

• main
• soup
• curry
• chicken
• coconut milk
• one-pot
• dinner