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Close-up of creamy light-yellow coconut broth with red chili oil droplets and fresh green scallions. (Coconut Chicken Brothy Rice)

Coconut Chicken Brothy Rice: The Ultimate Golden Comfort Bowl

This Coconut Chicken Brothy Rice features pan-seared golden chicken resting on fluffy Jasmine rice, all surrounded by a creamy, light-yellow coconut curry broth. Topped with chili oil, scallions, and cilantro for the ultimate comfort meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian-Fusion, Thai-inspired
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe Ingredients
  • 1.5 lbs Chicken Breasts or Thighs Cut into 1-inch chunks (680g)
  • 2 tbsp Neutral Oil For searing the chicken
  • 1.5 cups Jasmine Rice 300g
  • 2.25 cups Water 540ml
  • 1 can Full-Fat Coconut Milk 14oz / 400ml
  • 3 cups Chicken Bone Broth 720ml
  • 2 tbsp Fresh Ginger Minced (30g)
  • 2 tbsp Fresh Garlic Minced (30g)
  • 1 tsp Turmeric 5g
  • 1 tsp Yellow Curry Powder 5g
  • 2 tbsp Red Chili Oil 30ml, for garnish
  • 3 Scallions Chopped
  • 1/2 cup Fresh Cilantro Whole leaves
  • 1 Lime Cut into wedges

Equipment

  • 1 Heavy-bottomed skillet Cast iron is preferred for the best chicken sear.
  • 1 Medium Saucepan For steaming the rice separately.
  • 1 Dutch oven or Deep Saucier For whisking the coconut broth.

Instructions
 

Prepare the Components
  1. Rinse Jasmine rice until water is clear. Combine with water and salt in a saucepan. Boil, then simmer covered for 15 minutes. Fluff and set aside.
  2. Pat chicken dry. Season with salt. Sear in a hot skillet with oil for 4-6 minutes until deep golden-brown and cooked through. Remove and set aside.
  3. Sauté ginger and garlic in a pot. Stir in turmeric and curry powder. Add coconut milk and bone broth. Whisk while simmering until creamy and opaque light-yellow.
  4. Place a mound of rice in a shallow bowl. Pour broth around it. Top rice with chicken. Garnish with scallions, cilantro, chili oil droplets, and a lime wedge.

Notes

Always store rice and broth separately to avoid the rice absorbing all the liquid.
Use full-fat coconut milk for the most authentic creamy texture.
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