I love how this dish wraps bold flavors into something so simple and comforting. The coconut milk adds creamy richness, while the garlic, ginger, and curry powder give it depth and warmth. The rice soaks up the aromatic broth, making each bite deeply satisfying. Whether it’s for a cozy dinner or a meal prep win, this recipe hits all the right notes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups chicken broth
1 can coconut milk
3 cloves garlic, minced
1 inch fresh ginger, grated
1 pound boneless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 cup long-grain white rice or jasmine rice
2 stalks green onions, chopped (for topping)
1 tablespoon curry powder (adjust to taste)
1/2 teaspoon turmeric
1/4 cup fresh cilantro, chopped
2 lime wedges (for serving)
Directions
I melt a bit of coconut oil in a medium pot over medium heat. Then I sauté the garlic and ginger for about 3–4 minutes until fragrant.
I stir in the curry powder and turmeric to let the spices bloom in the oil.
I pour in the chicken broth and coconut milk, season with salt and pepper, and bring everything to a gentle simmer.
I add the chicken thighs to the pot, cover, and let them simmer for about 20 minutes, or until fully cooked and tender.
While the chicken cooks, I prepare the rice separately according to package instructions so it stays fluffy and doesn’t absorb too much broth.
I remove the chicken, slice or shred it, then return it to the pot.
I serve the rice in bowls and ladle the hot coconut broth and chicken over the top.
I garnish with chopped green onions, fresh cilantro, and a squeeze of lime to brighten everything up.
Servings and Timing
This recipe makes 4 servings and takes about 45 minutes total — 15 minutes of prep and 30 minutes of cooking.
Variations
I sometimes swap chicken for tofu or chickpeas for a plant-based version.
For more heat, I stir in a teaspoon of red curry paste or a splash of chili oil.
If I want extra greens, I toss in a handful of spinach or bok choy at the end.
I’ve tried using brown rice for a heartier twist — I just cook it in advance since it takes longer.
When I need extra zing, I add a splash of fish sauce or extra lime juice to the broth.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The rice will absorb some of the broth, so I add a splash of water or broth when reheating. I warm it gently on the stovetop or in the microwave, stirring occasionally to make sure it heats evenly.
FAQs
Can I cook the rice in the broth?
Yes, I can — but it will thicken the broth considerably. I prefer cooking the rice separately so the dish stays brothy and light.
What type of coconut milk should I use?
I use full-fat canned coconut milk for a rich, creamy texture. Light coconut milk works, but the broth won’t be as thick or flavorful.
Can I use chicken breast instead of thighs?
Yes, though I prefer thighs because they stay juicier during simmering. If I use breasts, I watch them closely to avoid overcooking.
Is this dish spicy?
Not by default. I keep it mild, but it’s easy to add heat with curry paste, chili flakes, or fresh chilies.
Can I freeze this?
The broth and chicken freeze well, but I freeze the rice separately. I reheat both gently and serve them together.
Conclusion
Coconut Chicken Brothy Rice is one of those go-to recipes I can count on when I want something flavorful, nourishing, and deeply comforting. It’s easy, customizable, and packed with warmth — the kind of dish that feels like a hug in a bowl. Whether I’m serving it fresh or enjoying leftovers, it always brings cozy satisfaction.
