Description
A cozy and comforting chicken broth bowl filled with sippable coconut red curry broth, tender chicken, fluffy rice, and bright broccoli, perfect for weeknight dinners.
Ingredients
Units
Scale
For the Chicken
- 1 lb boneless, skinless chicken thighs (Choose thighs of similar size for even cooking.)
- 1 tbsp soy sauce or honey (optional) (For caramelized edges.)
For the Curry Broth
- 2 tbsp red curry paste (Adjust based on spice preference.)
- 1 can full-fat coconut milk (Adds silkiness to the broth.)
- 4 cups chicken broth (Store-bought is fine.)
- 1 tbsp soy sauce or fish sauce (For depth of flavor.)
- 1 tbsp lime juice (Add at the end to brighten the broth.)
For the Bowl
- 1 cup basmati or jasmine rice (Cook according to package instructions.)
- 2 cups broccoli florets (Blanch for the best texture.)
- 1 tbsp fresh ginger, minced (For flavor in the broth.)
- 2 cloves garlic, minced (For flavor in the broth.)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Pat chicken thighs dry and season with salt, pepper, garlic powder, and a little oil.
- Place chicken on a sheet pan and bake for 18-22 minutes until cooked through.
- While the chicken is baking, cook rice according to package instructions.
Making the Broth
- In a pot, heat spoonful of oil over medium heat and add garlic and ginger, cooking for about 30 seconds.
- Stir in red curry paste and cook for 1 minute until fragrant.
- Add chicken broth and coconut milk, stir, and let it simmer for 8-10 minutes.
- Stir in soy sauce (or fish sauce) and lime juice.
Blanching the Broccoli
- Bring a pot of salted water to a boil.
- Blanch broccoli florets for 2-3 minutes until crisp-tender.
- Drain and rinse with cold water to stop cooking.
Assembling the Bowl
- Start with a scoop of rice in each bowl.
- Ladle the coconut red curry broth over the rice.
- Top with sliced chicken and blanched broccoli.
- Add desired toppings: cilantro, green onions, lime wedges, sesame seeds, or chili oil.
Notes
Meal prep by keeping components separate until ready to serve. Store broth for 3-4 days in the fridge, reheat gently.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: asian, Thai
Nutrition
- Calories: 550
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 50
- Fiber: 3
- Protein: 30
