Ingredients
Scale
- 1 tbsp Coconut Oil
- 1 tsp Fresh Ginger, grated
- 3 cloves Garlic, minced
- 1/4 cup Thai Red Curry Paste
- 2 tbsp Chicken Bone Broth Concentrate
- 1/2 cup Boiling Water
- 1 can (13.5 fl oz) Coconut Milk
- 1 tsp Fish Sauce
- Juice of 1 Lime
- 5 pieces Chicken Thighs, fat trimmed
- Chopped Spring Onions
- Coriander
- Lime Wedges
- 2 tsp Chilli Oil
- 1.5 cups Jasmine Rice
Instructions
- Heat the coconut oil in a large pot over medium heat. Add grated ginger and minced garlic; sauté for 2 minutes.
- Stir in Thai red curry paste and cook for another minute.
- Add chicken bone broth concentrate and boiling water, mixing until combined.
- Pour in coconut milk and stir continuously until well mixed.
- Season with lime juice, then add chicken thighs, ensuring they are submerged in the broth. Cover and simmer on low heat for about 20 minutes or until cooked through.
- Prepare jasmine rice according to package instructions while chicken cooks.
- Serve brothy rice in bowls topped with chopped spring onions, coriander, lime wedges, and drizzle with chili oil if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 540
- Sugar: 6g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 105mg