In a medium pot, heat 2 tablespoons of coconut oil over medium heat until shimmering. Add 2 minced garlic cloves and 1 tablespoon of grated fresh ginger, stirring for 3–4 minutes until fragrant and lightly golden.

In a separate bowl, combine 1 can of coconut milk, 4 cups of chicken broth, 2 tablespoons of red curry paste, and 1 tablespoon of fish sauce. Whisk the mixture until smooth.

Add 1.5 pounds of boneless chicken thighs to the pot with the sautéed aromatics. Pour in the broth mixture, then cover the pot and reduce heat to medium-low. Allow the chicken to simmer for about 20 minutes.

While the chicken simmers, prepare 1.5 cups of jasmine rice according to the package instructions.

Once the chicken is cooked through, remove it from the pot and let it rest for a few minutes. Then, slice the chicken into bite-sized pieces.

Ladle the Coconut Chicken Brothy Rice into bowls, ensuring each serving has a generous amount of broth. Garnish with chopped green onions and fresh cilantro.