Golden Coconut Chicken & Jasmine Rice

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Recipe: Golden Coconut Chicken & Jasmine Rice

A one-pot wonder of Southeast Asian-inspired flavors.

  • Servings: 4

  • Prep time: 15 minutes

  • Cook time: 25 minutes

Ingredients

  • 1.5 lbs Boneless, skinless chicken thighs (cut into bite-sized pieces)

  • 1 cup Jasmine rice (rinsed thoroughly)

  • 1 can (13.5 oz) Full-fat coconut milk

  • 2 cups Low-sodium chicken bone broth

  • 1 tbsp Fresh ginger (grated)

  • 3 cloves Garlic (minced)

  • 1 tbsp Ground turmeric

  • 1 tbsp Coconut oil or avocado oil

  • 2 tbsp Fish sauce (or soy sauce)

  • 1 tbsp Lime juice

  • Garnish: Fresh cilantro, sliced red chilies, and lime wedges.

Instructions

  1. Sauté Aromatics: In a large pot or deep skillet, heat the oil over medium heat. Add the garlic, ginger, and turmeric. Sauté for 1–2 minutes until fragrant but not burnt.

  2. Build the Broth: Pour in the coconut milk, chicken broth, and fish sauce. Bring the mixture to a gentle simmer.

  3. Add Chicken & Rice: Stir in the chicken pieces and the rinsed jasmine rice. Ensure the rice is submerged.

  4. Simmer: Reduce heat to low, cover the pot tightly, and simmer for 15–18 minutes. Resist the urge to peek! The steam is doing the work.

  5. Finish: Once the rice is tender and the liquid is mostly absorbed (it should still be slightly “saucy”), turn off the heat. Stir in the lime juice to brighten the flavors.

  6. Serve: Ladle into bowls and top generously with cilantro and chilies.

Tips & Notes

  • Rinse the Rice: Don’t skip this! Rinsing removes excess starch, preventing the dish from becoming a gummy “porridge” and keeping the grains distinct.

  • Thighs vs. Breasts: Chicken thighs are highly recommended here. They stay juicy during the simmering process, whereas breasts can dry out quickly.

  • Vegetable Add-ins: Feel free to throw in a handful of baby spinach or snap peas during the last 3 minutes of cooking for a pop of green.

Nutritional Info (Per Serving)

Approximate values based on standard ingredients.

Nutrient Amount
Calories 540 kcal
Protein 32g
Fat 28g
Carbohydrates 42g
Fiber 2g
Sodium 850mg

Health Benefits

  • Anti-Inflammatory: Turmeric contains curcumin, which is a potent antioxidant. Pair it with a pinch of black pepper (optional) to increase absorption by up to 2,000%.

  • Gut Health: Fresh ginger and garlic are excellent for digestion and immune support.

  • Healthy Fats: Medium-chain triglycerides (MCTs) in coconut milk provide a quick source of energy.

Q&A

Q: Can I use brown rice instead?

A: Yes, but you will need to increase the broth by about $1/2$ cup and increase the simmering time to 40–45 minutes. Jasmine rice is preferred for its floral aroma and quick cook time.

Q: Is this dish spicy?

A: The base recipe is mild and aromatic. The heat comes entirely from the optional chili garnish. If you want a “kick” cooked in, add a teaspoon of red curry paste during step 1.

Q: How do I store leftovers?

A: Keep in an airtight container for up to 3 days. Note that the rice will continue to absorb the broth as it sits, so you may need to add a splash of water or broth when reheating.

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