Thai Red Brothy Shredded Chicken & Rice

A plate-worthy, deeply flavorful Thai-inspired chicken and rice dish featuring tender, brothy shredded chicken simmered in a rich red curry coconut broth. Crisp vegetables, aromatic toppings, and a final flourish of chili oil and lime elevate this comforting meal to restaurant standards while remaining totally achievable at home.

By @Sophie Holohan

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 7 oz Brown or Jasmine Rice uncooked
• 0 Brown or Jasmine Rice from previous step
• 0 Water as needed
• 1 tbsp Olive Oil
• 3 cloves Garlic minced
• 1 thumb-size piece Ginger peeled and grated
• 3 tbsp Thai Red Curry Paste
• 13.5 fl oz Coconut Milk light, shaken
• 2 cups Chicken Stock
• 1 tsp Fish Sauce
• 1 tbsp Soy Sauce light
• 1 tbsp Honey
• 14 oz Chicken Breast boneless, skinless
• 1 medium Red Bell Pepper thinly sliced
• 1 head Broccoli cut into bite-size florets
• 0 Chicken Breast from previous step
• 0 Chicken Breast shredded
• 1 Lime juiced
• 0 Brown or Jasmine Rice cooked
• 0 Brothy Shredded Chicken & Vegetables from previous steps
• 0 Spring Onions sliced
• 1 tsp Chili Oil per bowl, for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. Cook the rice according to package instructions, ideally using a rice cooker or a saucepan with a tight-fitting lid for even steaming.
3. Heat olive oil in a large heavy-bottomed saucepan over medium heat until shimmering but not smoking.
4. Add minced garlic and grated ginger to the oil, sautéing until fragrant and golden, about 1 minute.
5. Add Thai red curry paste to the aromatics and fry for 2–3 minutes, stirring constantly, until the paste darkens slightly and releases its oils.
6. Pour in coconut milk and chicken stock, then add fish sauce, soy sauce, and honey. Stir to combine and bring to a gentle simmer.
7. Nestle the chicken breasts into the simmering broth, ensuring they are submerged. Cover and cook gently over low heat for 10 minutes.
8. After 10 minutes, add sliced red bell pepper and chopped broccoli to the pot. Re-cover and simmer until chicken is just cooked through and vegetables are tender-crisp, about 5–8 more minutes.
9. Remove chicken breasts from the broth and let rest for 2 minutes. Using two forks, shred the chicken into bite-size pieces.
10. Return shredded chicken to the pot. Squeeze in fresh lime juice and gently stir to combine.
11. Fluff the cooked rice with a fork and portion it into warmed shallow bowls.
12. Ladle generous amounts of the brothy shredded chicken and vegetables over the rice, ensuring vibrant color in each bowl.
13. Garnish each bowl with sliced spring onions and a drizzle of chili oil.