Pan Seared Chicken With Coconut Curry Brothy Rice

A flavorful dish featuring pan-seared chicken thighs and a coconut curry broth poured over warm rice, perfect for a comforting meal.

By @kalejunkie

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 pieces chicken thighs
• 0 salt
• 0 pepper
• 2 tsp avocado oil
• 4 pieces chicken thighs
• 0.25 cup chicken broth
• 2 tsp avocado oil
• 2 tsp ginger
• 3 cloves garlic
• 2 tbsp red curry paste
• 1 tbsp Better than Bouillon
• 0.75 cup chicken broth
• 14 oz coconut milk
• 1 tsp fish sauce
• 1 whole lime
• 2 cups jasmine rice
• 2 tbsp green onions
• 2 tbsp cilantro
• 2 tsp chili oil
• 0 lime wedges

Instructions

1. Pat chicken dry with paper towels and season with salt and pepper.
2. Heat 2 tsp of avocado oil in a large skillet over medium heat.
3. 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.
4. Cook for 7-10 minutes more. Pour in 1/4 cup of 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.
5. Remove from heat and let chicken cool on a cutting board before slicing.
6. In a saucepan over medium heat, add 2 tsp of avocado oil. Once hot, add the ginger and garlic, stirring for one minute.
7. Add in the red curry paste, Better than Bouillon, and 3/4 cup of chicken broth. Stir for another 2 minutes.
8. Add in the coconut milk, fish sauce, and lime juice. Cover, reduce heat to low and let simmer for 5 minutes.
9. Prepare 2 cups of cooked jasmine rice according to your preferred method.
10. Assemble your bowls with rice on the bottom, 1 sliced chicken thigh, and a generous pour of the broth on top. Garnish with green onions, cilantro, and chili oil. Serve with lime wedges.