Coconut Curry Broth with Chicken and Rice

Ingredients

• 1.5 lb boneless chicken thighs (Use 1½–2 lb; season generously.)
• salt (To taste; also use a pinch with the aromatics.)
• black pepper (To taste.)
• 1 tsp ginger paste (For seasoning the chicken.)
• 0.5 tsp garlic powder (For seasoning the chicken.)
• neutral oil (For cooking.)
• green onion whites (Sliced.)
• 2 cloves garlic (Use 2–5 cloves; minced or sliced.)
• 1 tsp ginger paste (Use 1–2 tsp for the aromatics.)
• red chili flakes (To taste.)
• 16 oz tom yum or chicken bone broth (Use either tom yum broth or chicken bone broth.)
• 5 oz coconut milk
• 1.5 tbsp red curry paste
• 1 tsp soy sauce (Use 1–2 tsp.)
• Parish Rice (Cooked separately according to package directions.)
• baby bok choy (Optional; add and cook just until tender.)
• green onion tops (Optional finish.)
• fresh lime juice (Optional; squeeze over the finished bowls.)
• cilantro (Optional finish.)
• chili oil or chili crisp (Optional finish.)

Steps

1. 1

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

2. 2

   Cook the Parish Rice separately according to the package directions, then set it aside.

3. 3

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

4. 4

   Pan-fry the seasoned chicken in the hot oil until golden on both sides. The chicken does not need to be fully cooked at this stage.

5. 5

   Remove the chicken from the pot and set it aside.

6. 6

   Add the sliced green onion whites to the same pot with a pinch of salt. Cook until softened, scraping up the browned bits from the bottom.

7. 7

   Add the garlic, 1–2 teaspoons ginger paste, and red chili flakes. Cook briefly, until fragrant.

8. 8

   Stir in the red curry paste and cook for about 1 minute, allowing it to bloom.

9. 9

   Pour in the tom yum or chicken bone broth, coconut milk, soy sauce, and black pepper. Stir to combine.

10. 10

    Let the broth simmer for a few minutes. Taste and adjust the seasoning if needed.

11. 11

    Return the chicken to the pot and simmer until it is cooked through.

12. 12

    Add the baby bok choy, if using, and cook just until tender.

13. 13

    Spoon the cooked rice into bowls. Ladle the broth, chicken, and vegetables over the rice.

14. 14

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

Notes

The source does not specify exact amounts for the rice, green onion whites, oil, or optional finishing ingredients. It also does not specify exact simmering times or a final internal temperature; simmer the chicken until fully cooked through.

Nutrition per serving

• main
• chicken
• curry
• broth
• rice
• one-pot
• Southeast Asian-inspired
• dairy-free