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Chicken and Basmati Rice in Spicy Coconut Curry Broth Recipe

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4.2 from 3 reviews

A flavorful Chicken Broth Bowl featuring tender baked chicken thighs, fragrant coconut curry broth, steamed basmati rice, and optional baby broccoli, topped with fresh green onions, toasted sesame seeds, and chili crunch for a deliciously comforting meal.

  • Total Time: 1 hour 10 minutes
  • Yield: 3 to 4 servings

Ingredients

Rice & Chicken

  • 1 cup basmati rice
  • 1 pound boneless skinless chicken thighs (about 3-4 thighs)
  • 2 tablespoons olive oil
  • 1-1/4 teaspoons paprika
  • 1 teaspoon ground mustard
  • 1/2 teaspoon oregano
  • 1/2 teaspoon yellow curry powder
  • 1/2 teaspoon light brown sugar (optional)
  • 1 teaspoon fine salt
  • 3/4 teaspoon black pepper

Broth

  • 1 tablespoon olive oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons red curry paste (plus more as desired, Thai Kitchen recommended)
  • 1 teaspoon yellow curry powder
  • 1 can (13.66 oz) full-fat coconut milk (Imperial Dragon used)
  • 1 cup chicken broth or chicken stock
  • 1 tablespoon soy sauce (regular)
  • 1 tablespoon brown sugar (optional, as needed)
  • 1 large lime (1/2 teaspoon zest and 1-2 tablespoons juice)
  • 1/4 cup chopped cilantro (optional)

Optional Toppings

  • 2 bundles baby broccoli
  • Toasted sesame seeds
  • 1/2 cup thinly sliced green onions
  • Chili-crunch (optional, for topping)

Instructions

  1. Prepare the Chicken: Preheat your oven to 425°F. Line a large rimmed sheet pan with foil. Pat the chicken thighs completely dry with paper towels, leaving fat intact for flavor. In a bowl, mix olive oil with paprika, ground mustard, oregano, yellow curry powder, light brown sugar (optional), salt, and pepper. Rub this spice mixture evenly onto the back and front of each chicken thigh. Arrange the thighs spaced apart on the prepared pan.
  2. Bake the Chicken: Place the chicken in the center of the oven and bake for 15 minutes. Then switch the oven to high broil and cook for an additional 7–10 minutes until the tops are nicely blackened and caramelized. Keep a close eye to prevent burning. Remove from oven, tent with foil, and allow to rest for 5-10 minutes. Brush pan juices over the chicken and slice or chop for serving.
  3. Prepare Broccoli (Optional): Bring a pot of generously salted water to a boil. Add baby broccoli and boil for 3-5 minutes until crisp-tender but not soggy. Drain and immediately transfer to an ice water bath to halt cooking. Drain again on paper towels and set aside. The broccoli will warm in the broth later.
  4. Cook the Rice: In a large pot, bring salted water to a boil. Add the basmati rice, cooking for about 10 minutes or until tender. Drain the rice thoroughly and return it to the dry pot. Cover with a lid and let it steam until ready to serve.
  5. Make the Broth: Heat olive oil in a large skillet over medium-low heat. Add minced ginger, garlic, red curry paste, and yellow curry powder, cooking and stirring constantly for 1-2 minutes until aromatic. If the mixture browns too fast, lower heat or add a splash of water. Whisk in chicken broth followed by coconut milk. Increase heat to bring to a boil, then boil for 1 minute. Reduce heat to low, stir in soy sauce, lime zest, lime juice, and cilantro if using. Adjust seasonings by adding more soy sauce, lime juice, or brown sugar to balance flavors.
  6. Assemble the Bowl: Divide steamed rice among 3 to 4 bowls. Arrange sliced chicken and baby broccoli alongside the rice. Ladle hot coconut curry broth around the ingredients. Top each bowl with thinly sliced green onions and toasted sesame seeds. Add chili crunch if desired. Serve with lime wedges on the side and enjoy immediately.

Notes

  • Chicken thighs should be patted dry to ensure crispness and better caramelization during baking.
  • Blanching the broccoli is optional but recommended for maintaining vibrant color and crisp-tender texture.
  • Rice is boiled and then steamed covered to ensure perfect texture.
  • Adjust the spice levels in the broth by varying the amount of red curry paste and balancing with lime juice and sugar.
  • Leftover broth can be refrigerated for up to 3 days.
  • Author: Daisy
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Soup Bowl
  • Method: Baking
  • Cuisine: Thai-inspired

Find it online: https://dishiary.com/chicken-and-basmati-rice-in-spicy-coconut-curry-broth-recipe/