Description
Seared chicken thighs served over fluffy jasmine rice and bathed in a fragrant coconut curry broth with ginger, garlic, and lime. A comforting 45-minute weeknight dinner.
Ingredients
1 pound boneless skinless chicken thighs
1 tablespoon coconut oil
Salt and pepper to taste
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1–2 tablespoons red curry paste
3 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce
1 cup jasmine rice (dry)
1 lime, cut into wedges
2 green onions, sliced
Fresh cilantro, chopped
Instructions
1. Pat chicken thighs dry and season both sides with salt and pepper.
2. Heat coconut oil in a large skillet over medium-high heat. Sear chicken undisturbed for 5–6 minutes per side until golden. Transfer to a cutting board to rest.
3. Reduce heat to medium. Sauté garlic and ginger for 60 seconds until fragrant. Add curry paste and stir for 30 seconds.
4. Pour in chicken broth, scraping up browned bits. Add coconut milk and fish sauce. Stir and bring to a gentle simmer.
5. Slice the rested chicken and return to the broth. Simmer on low for 8–10 minutes until chicken reaches 165 °F internally.
6. Meanwhile, cook jasmine rice separately according to package directions.
7. Divide rice among bowls, top with chicken, and ladle broth over the top. Squeeze lime juice over each bowl and garnish with green onions and cilantro.
Notes
Do not move the chicken during searing for the best crust.
Use full-fat coconut milk for a silky, rich broth.
Add lime juice after removing from heat to preserve brightness.
Taste and adjust with a pinch of sugar or extra fish sauce if needed.
Store broth and chicken together in an airtight container, refrigerated up to 3 days. Store rice separately.
Broth and chicken freeze well for up to 2 months. Thaw overnight in the refrigerator. Cook rice fresh.
Reheat gently on the stovetop over medium-low heat with a splash of broth. Reheat to 165 °F before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southeast Asian-inspired
Nutrition
- Serving Size: About 1½ cups
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 75mg