Description

This comforting dish features tender, shredded chicken immersed in a rich, aromatic coconut broth. Fragrant Jasmine rice provides a soft base, absorbing the creamy, savory liquid infused with subtle spices and a hint of citrus. Fresh herbs add a vibrant finish, balancing the warmth of the broth with their bright notes. It is a harmonious blend of textures and flavors, simmered gently to create a deeply satisfying meal.

Ingredients

Scale

1 tablespoon coconut oil
1 small shallot, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon red curry paste (adjust to taste)
4 cups low-sodium chicken broth
1 (13.5 ounce) can full-fat coconut milk
1.5 pounds boneless, skinless chicken breasts or thighs
1 tablespoon fish sauce (or soy sauce for a fish-free option)
1 teaspoon brown sugar
1 cup uncooked Jasmine rice, rinsed
2 cups water (for cooking rice)
1/2 lime, juiced
Fresh cilantro, chopped, for garnish
Fresh mint leaves, chopped, for garnish (optional)
Red chili flakes, for garnish (optional)

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Instructions

**Cook the Rice:** In a medium saucepan, combine the rinsed Jasmine rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
**Sauté Aromatics:** While the rice cooks, heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped shallot and cook until softened, about 3-4 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
**Build the Broth:** Add the red curry paste to the pot and cook for 1 minute, stirring constantly, to bloom the spices. Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
**Cook Chicken:** Carefully add the chicken breasts or thighs to the simmering broth. Ensure the chicken is mostly submerged. Reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and easily shreds.
**Shred Chicken:** Remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
**Season and Combine:** Return the shredded chicken to the broth. Stir in the fish sauce (or soy sauce) and brown sugar. Taste and adjust seasoning as needed, adding more curry paste, fish sauce, or sugar if desired.
**Serve:** Ladle the cooked Jasmine rice into serving bowls. Pour the coconut chicken broth over the rice. Squeeze fresh lime juice over each serving. Garnish generously with fresh cilantro, mint leaves, and a sprinkle of red chili flakes if preferred.

Notes

For extra tender chicken, ensure the broth is at a gentle simmer, not a rolling boil.

Adjust the amount of red curry paste to control the spice level; start with less and add more to taste.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Consider adding thinly sliced bell peppers or spinach during the last 5 minutes of simmering for added vegetables.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Calories: 520
Fat: 24g
Carbohydrates: 45g
Protein: 38g