Thai-Inspired Brothy Chicken & Rice with Coconut Sauce by @themodernnonna

35 min

4 servings

🍗

450 g

Boneless chicken thighs

🥑

22 ml

Avocado oil

🍛

45 ml

Red curry paste

🥢

15 ml

Soy sauce

🍯

10 ml

Honey

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🧄

6 g

Garlic

🫚

2.5 cm

Ginger

🌿

8 g

Cilantro stems

🥥

410 ml

Coconut milk

💧

120 ml

Water

🍬

4 g

Brown sugar

🍋

15 ml

Lime juice

🍚

470 g

Jasmine rice

🥬

300 g

Baby bok choy

  1. Preheat

    Preheat the oven to 400°F (205°C) and line a baking sheet.

  2. Combine
    • boneless skinless chicken thighs
    • avocado oil
    • red Thai curry paste

    Combine the chicken thighs, 1½ teaspoons avocado oil, 2–4 teaspoons curry paste, 1 teaspoon soy sauce, honey, salt, and black pepper in a mixing bowl.

  3. Massage
    • boneless skinless chicken thighs

    Massage the seasoning evenly into the chicken thighs and transfer them to the baking sheet.

  4. Bake
    • boneless skinless chicken thighs

    Bake the chicken for 12 minutes at 400°F (205°C).

  5. Broil
    • boneless skinless chicken thighs

    Broil the chicken for 2–4 minutes and verify that its thickest part reaches 165°F (74°C).

  6. Chop
    • garlic
    • fresh ginger
    • cilantro stems

    Chop the garlic, ginger, and cilantro stems.

  7. Heat
    • avocado oil
    • garlic
    • fresh ginger

    Heat the remaining avocado oil in a saucepan over medium heat and sauté the garlic and ginger for 4 minutes.

  8. Add
    • cilantro stems

    Add the cilantro stems and cook for 1 minute.

  9. Stir
    • red Thai curry paste

    Stir the remaining curry paste into the aromatics and cook for 1 minute.

  10. Pour
    • coconut milk
    • chicken broth

    Pour the coconut milk and chicken broth into the saucepan.

  11. Stir
    • brown sugar
    • lime juice
    • soy sauce

    Stir in the brown sugar, lime juice, and remaining soy sauce.

  12. Simmer

    Simmer the coconut broth for 3 minutes and remove it from the heat.

  13. Cook
    • baby bok choy
    • Water

    Bring a saucepan of water to a boil and cook the baby bok choy for 2–3 minutes.

  14. Divide
    • cooked jasmine rice
    • boneless skinless chicken thighs
    • baby bok choy

    Divide the cooked jasmine rice, chicken, and baby bok choy among three bowls.

  15. Ladle
    • coconut milk
    • chicken broth

    Ladle the hot coconut broth over each bowl and serve immediately.

Thai-Inspired Brothy Chicken & Rice with Coconut Sauce by @themodernnonna

35 min

4 servings

🍗

450 g

Boneless chicken thighs

🥑

22 ml

Avocado oil

🍛

45 ml

Red curry paste

🥢

15 ml

Soy sauce

🍯

10 ml

Honey

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🧄

6 g

Garlic

🫚

2.5 cm

Ginger

🌿

8 g

Cilantro stems

🥥

410 ml

Coconut milk

💧

120 ml

Water

🍬

4 g

Brown sugar

🍋

15 ml

Lime juice

🍚

470 g

Jasmine rice

🥬

300 g

Baby bok choy

Preparation Steps

  1. Step 1/15

    Preheat the oven to 400°F (205°C) and line a baking sheet.

    🍳baking sheet

  2. Step 2/15

    Combine the chicken thighs, 1½ teaspoons avocado oil, 2–4 teaspoons curry paste, 1 teaspoon soy sauce, honey, salt, and black pepper in a mixing bowl.

    🍗boneless skinless chicken thighs
    🥑avocado oil
    🍛red Thai curry paste
    🥢soy sauce
    🍯honey
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/15

    Massage the seasoning evenly into the chicken thighs and transfer them to the baking sheet.

    🍗boneless skinless chicken thighs
    🍳baking sheet
    🥢tongs

  4. Step 4/15

    Bake the chicken for 12 minutes at 400°F (205°C).

    🍗boneless skinless chicken thighs
    🍳baking sheet

  5. Step 5/15

    Broil the chicken for 2–4 minutes and verify that its thickest part reaches 165°F (74°C).

    🍗boneless skinless chicken thighs
    🌡️instant-read thermometer
    🥢tongs

  6. Step 6/15

    Chop the garlic, ginger, and cilantro stems.

    🧄garlic
    🫚fresh ginger
    🌿cilantro stems
    🔪chef's knife
    🪵cutting board

  7. Step 7/15

    Heat the remaining avocado oil in a saucepan over medium heat and sauté the garlic and ginger for 4 minutes.

    🥑avocado oil
    🧄garlic
    🫚fresh ginger
    🍲saucepan
    🥄wooden spoon

  8. Step 8/15

    Add the cilantro stems and cook for 1 minute.

    🌿cilantro stems
    🍲saucepan
    🥄wooden spoon

  9. Step 9/15

    Stir the remaining curry paste into the aromatics and cook for 1 minute.

    🍛red Thai curry paste
    🍲saucepan
    🥄wooden spoon

  10. Step 10/15

    Pour the coconut milk and chicken broth into the saucepan.

    🥥coconut milk
    🍲chicken broth
    🍲saucepan
    🥄wooden spoon
    🥄measuring cups

  11. Step 11/15

    Stir in the brown sugar, lime juice, and remaining soy sauce.

    🍬brown sugar
    🍋lime juice
    🥢soy sauce
    🍲saucepan
    🥄wooden spoon
    🥄measuring spoons

  12. Step 12/15

    Simmer the coconut broth for 3 minutes and remove it from the heat.

    🍲saucepan
    🥄wooden spoon

  13. Step 13/15

    Bring a saucepan of water to a boil and cook the baby bok choy for 2–3 minutes.

    🥬baby bok choy
    🍲saucepan
    🥢tongs

  14. Step 14/15

    Divide the cooked jasmine rice, chicken, and baby bok choy among three bowls.

    🍚cooked jasmine rice
    🍗boneless skinless chicken thighs
    🥬baby bok choy
    🥢tongs

  15. Step 15/15

    Ladle the hot coconut broth over each bowl and serve immediately.

    🥥coconut milk
    🍲chicken broth
    🍲saucepan
    🥄wooden spoon

Composition

Ingredients

Types

Oil, Condiment, Sweetener, Seasoning, Vegetables, Herbs, Dairy alternatives, Fruit

Ingredients

Boneless chicken thighs, Avocado oil, Red curry paste, Soy sauce, Honey, Salt, Black pepper, Garlic, Ginger, Cilantro stems, Coconut milk, Water, Brown sugar, Lime juice, Jasmine rice, Baby bok choy

Notes

Avocado oil (for the chicken, for the coconut broth), Red curry paste (2-4 tsp, for the chicken, for the broth), Soy sauce (for the chicken, for the broth), Honey (for the chicken), Salt (to taste, for the chicken), Black pepper (to taste, for the chicken), Garlic (chopped), Ginger (1-inch piece, chopped), Water (or broth), Lime juice (juice of half a lime), Jasmine rice (cooked first, amount not given), Baby bok choy (amount not given)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Dairy-free

Calories

690 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 63g, Fat: 34g, Fiber: 3g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 720mg, Potassium: 640mg, Iron: 3.2mg, Calcium: 85mg

Vitamins

Vitamin C: 42mg, Vitamin A: 280mcg, Vitamin B6: 0.7mg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

mixing bowl, chef's knife, cutting board, measuring spoons, measuring cups, baking sheet, saucepan, tongs, wooden spoon, instant-read thermometer

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@themodernnonna

Origin

Cuisine

Thai

Geographic

Thailand, Southeast Asia

Various

Aspect

Texture

Creamy, Tender, Juicy, Silky, Brothy

Flavors

Coconut, Savory, Sweet, Spicy, Tangy, Aromatic, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Store broth separately when possible), freezer : 2 months (Freeze chicken and broth in airtight containers,Freeze rice separately,Do not freeze bok choy if preserving texture)