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Coconut Chicken Brothy Rice

with Chicken Bone Broth Concentrate Native Herbs
Gluten Free High Protein (15g+) No Dairy Added
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
35 minutes
Coconut Chicken Brothy Rice

This one’s bringing out the curry-osity, and we’ve got @caitlinjesson to thank for that. Chicken thighs are simmered in coconut milk, curry paste and our Native Herbs Bone Broth for a steamy little number that’s big on flavour and full of feel-good benefits. It’s spicy, soothing and seriously spoon-worthy.

Main Meals
Asian inspired
Pantry Items
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  • 1 tablespoon coconut oil 
  • 1 tsp fresh ginger, grated 
  • 3 cloves garlic minced
  • ¼ cup Thai red curry paste (preservative free)
  • 2 tbsp Chicken Bone Broth Concentrate Native Herbs
  • ½ cup boiling water
  • 13.5 fl oz can full fat coconut milk
  • 1 tsp fish sauce
  • juice of 1 lime
  • 5 chicken thighs, fat trimmed
  • chopped spring onions to taste
  • coriander for garnish
  • lime wedges for serving (optional)
  • 2 tsp chilli oil (optional)
  • 1.5 cups jasmine rice
  1. In a pan / pot on medium heat, add coconut oil, garlic and ginger and cook until softened. (3-4 minutes).
  2. Add curry paste, chicken bone broth concentrate, water, coconut milk, fish sauce and lime. Stir to combine then add chicken thighs.
  3. Cover with a lid, bring to a simmer then turn heat to medium low for 20 minutes longer until chicken is cooked through.
  4. Meanwhile, cook your rice according to packet instructions.
  5. Remove chicken from the pan and slice into bite sized strip
  6. Add rice to bowls, along with a good ladle of sauce. Top with sliced chicken.
  7. Garnish with chilli oil, spring onions, coriander, and a squeeze of lime.