Thai curry paste loses 40% of its flavor compounds when overheated—that's why restaurant curries taste better than homemade.
Pan Seared Chicken with Coconut Curry Brothy Rice
Savor the delight of succulent pan-seared chicken nestled in a rich coconut curry broth, served over fluffy rice for the ultimate cozy meal. With the vibrant flavors of ginger, garlic, and a hint of lime, this dish is bound to warm your heart and satisfy your cravings. Get ready to indulge in a bowl of comfort that’s as easy to make as it is delicious!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 2 tb cilantro, chopped, for garnish
- 3 cloves garlic, minced
- 2 tsp ginger, grated or ginger paste (10 ml)
- 2 green onions, sliced
- 1 lime, juiced
- Additional lime wedgesoptional
🥩Meat & Seafood(3)
- 1/4 cup chicken broth (60 ml)
- 3/4 cup chicken broth (180 ml)
- 4 boneless, skinless chicken thighs
🫙Pantry Staples(4)
- 2 tsp avocado oil (10 ml)
- 2 tsp chili oil for garnish (optional) (10 ml)optional
- 1 14 oz can full fat coconut milk (397 g)
- 2 cups cooked jasmine rice (480 ml)frozen and microwaved is an option
🧂Spices & Seasonings(1)
- Salt & pepper
🍯Sauces & Condiments(2)
- 1 tsp fish sauce (5 ml)
- 2-3 tb red curry paste (depending on your spice preference)
📦Other(1)
- 1 tb Better than Bouillon
👨🍳 Instructions
- 1
Pat chicken dry with paper towels and season with salt and pepper.
- 2
Heat oil in a large skillet over medium heat. Add chicken thighs to the skillet. Cook for 5-7 minutes without moving, and then flip only when the chicken easily releases on its own. Cook for 7-10 minutes more.
- 3
Pour in the chicken broth to deglaze the bottom and sides of the pan with the crispy browned bits until they’re no longer sticking to the pan.
- 4
Remove from heat and let chicken cool on a cutting board before slicing.
- 5
In a saucepan over medium heat, add the avocado oil. Once hot, add the ginger and garlic, stirring for one minute.
- 6
Add in the curry, bouillon, and broth. Stir for another 2 minutes then add in the coconut milk, fish sauce, and lime. Cover, reduce heat to low and let simmer for 5 minutes.
- 7
Make rice your preferred way.
- 8
Assemble your bowls with rice on the bottom, 1 sliced chicken breast, and a generous pour of the broth on top.
- 9
Garnish with green onions, cilantro, and chili oil. Serve with lime wedges.
💡 Pro Tips
- ✓Pat chicken completely dry and let it sit uncovered for 10-15 minutes before cooking to remove surface moisture, which prevents proper Maillard browning and creates steam instead of searing.technique10-15 minutes
- ✓Heat your skillet to 325-350°F before adding chicken - test by flicking water drops that should sizzle and evaporate within 2-3 seconds for optimal sear without burning.equipment325-350°F
- ✓Deglaze with cold broth rather than hot to create more steam for lifting fond, and scrape immediately while the pan is still hot for maximum flavor extraction.technique
- ✓Add coconut milk off-heat or at very low temperature (under 180°F) because high heat causes the proteins and fats to separate, creating a broken, oily sauce.ingredientunder 180°F
- ✓Bloom your curry powder in the hot oil for 30-60 seconds before adding liquids to activate fat-soluble compounds and prevent raw spice flavor in the final broth.timing30-60 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Thai curry paste loses 40% of its flavor compounds when overheated—that's why restaurant curries taste better than homemade.
Pan Seared Chicken with Coconut Curry Brothy Rice
Savor the delight of succulent pan-seared chicken nestled in a rich coconut curry broth, served over fluffy rice for the ultimate cozy meal. With the vibrant flavors of ginger, garlic, and a hint of lime, this dish is bound to warm your heart and satisfy your cravings. Get ready to indulge in a bowl of comfort that’s as easy to make as it is delicious!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 2 tb cilantro, chopped, for garnish
- 3 cloves garlic, minced
- 2 tsp ginger, grated or ginger paste (10 ml)
- 2 green onions, sliced
- 1 lime, juiced
- Additional lime wedgesoptional
🥩Meat & Seafood(3)
- 1/4 cup chicken broth (60 ml)
- 3/4 cup chicken broth (180 ml)
- 4 boneless, skinless chicken thighs
🫙Pantry Staples(4)
- 2 tsp avocado oil (10 ml)
- 2 tsp chili oil for garnish (optional) (10 ml)optional
- 1 14 oz can full fat coconut milk (397 g)
- 2 cups cooked jasmine rice (480 ml)frozen and microwaved is an option
🧂Spices & Seasonings(1)
- Salt & pepper
🍯Sauces & Condiments(2)
- 1 tsp fish sauce (5 ml)
- 2-3 tb red curry paste (depending on your spice preference)
📦Other(1)
- 1 tb Better than Bouillon
👨🍳 Instructions
- 1
Pat chicken dry with paper towels and season with salt and pepper.
- 2
Heat oil in a large skillet over medium heat. Add chicken thighs to the skillet. Cook for 5-7 minutes without moving, and then flip only when the chicken easily releases on its own. Cook for 7-10 minutes more.
- 3
Pour in the chicken broth to deglaze the bottom and sides of the pan with the crispy browned bits until they’re no longer sticking to the pan.
- 4
Remove from heat and let chicken cool on a cutting board before slicing.
- 5
In a saucepan over medium heat, add the avocado oil. Once hot, add the ginger and garlic, stirring for one minute.
- 6
Add in the curry, bouillon, and broth. Stir for another 2 minutes then add in the coconut milk, fish sauce, and lime. Cover, reduce heat to low and let simmer for 5 minutes.
- 7
Make rice your preferred way.
- 8
Assemble your bowls with rice on the bottom, 1 sliced chicken breast, and a generous pour of the broth on top.
- 9
Garnish with green onions, cilantro, and chili oil. Serve with lime wedges.
💡 Pro Tips
- ✓Pat chicken completely dry and let it sit uncovered for 10-15 minutes before cooking to remove surface moisture, which prevents proper Maillard browning and creates steam instead of searing.technique10-15 minutes
- ✓Heat your skillet to 325-350°F before adding chicken - test by flicking water drops that should sizzle and evaporate within 2-3 seconds for optimal sear without burning.equipment325-350°F
- ✓Deglaze with cold broth rather than hot to create more steam for lifting fond, and scrape immediately while the pan is still hot for maximum flavor extraction.technique
- ✓Add coconut milk off-heat or at very low temperature (under 180°F) because high heat causes the proteins and fats to separate, creating a broken, oily sauce.ingredientunder 180°F
- ✓Bloom your curry powder in the hot oil for 30-60 seconds before adding liquids to activate fat-soluble compounds and prevent raw spice flavor in the final broth.timing30-60 seconds