Red Thai Brothy Rice with Soy, Lime and Ginger Chicken

I have been seeing the broth rice trend all over my socials so had to give my own version a try. I really enjoyed this so will definitely be giving other variations a go, but on this occasion I went for a panfried chicken breast marinated in ginger, lime, garlic, soy and honey and a fragrant, aromatic, spicy, creamy broth with all the flavour of your favourite red thai curry. Served with some brown rice, seared pak choi and tenderstem and extra lime, chiili, coriander and spring onions, this was such a nice quick and healthy midweek dinner.

Serves 2

2 chicken breasts
Thumb sized piece of ginger, peeled and grated
2 garlic cloves, crushed
2 limes, zest and juice
2 tbsps soy sauce
1 tbsp honey
2 tsps sesame or veg oil
1 red onion, finely diced
1 red chilli, deseeded and finely chopped
1 heaped tbsp red thai curry paste
1 can full fat coconut milk
300ml chicken stock
1/2 tbsp fish sauce (or more to taste)
1 tsp palm sugar or light brown sugar
Handful coriander to garnish
Lime wedges to garnish
Spring onions, finely sliced to garnish
Chilli oil or sweet chilli sauce to drizzle

1. Place the chicken breasts in a shallow bowl and add half the grated ginger, 1 crushed garlic clove, the zest and juice of one lime, 1 tbsp soy and the honey. Make sure the chicken is well coated in the marinade then leave at room temp for 30 mins or longer in the fridge.
2. Heat 1 tsp oil in a sauté or frying pan over a medium/high heat then add the chicken breasts and fry on each side until golden and caramelised. Wrap the chicken in foil then finish cooking in the oven or air fryer until cooked all the way through but not dry. Leave to rest in the foil.
3. Meanwhile, use the same frying pan to make the broth. Heat the remaining tsp of oil over a medium heat, add the red onion with a pinch of salt and fry for 6-7 mins until softened. Add the rest of the ginger, garlic and chilli and fry for 2 mins before adding the curry paste. Stir for 2-3 mins until the paste smells fragrant then add the coconut milk and chicken stock.
4. Bring to a rapid simmer then lower the heat and simmer gently for 15 mins until thickened.
5. Add the remaining tbsp soy, fish sauce, zest and juice of the other lime, and sugar. Stir then taste and correct the seasoning.
6. Slice the chicken, add any resting juices to the broth then serve with rice of your choice, plenty of the broth, the sliced chicken and serve with extra lime, coriander, spring onions and extra chilli if desired.