In a medium pot, melt 2 tablespoons of coconut oil over medium heat. Once shimmering, add 4 minced garlic cloves and 1 tablespoon of grated fresh ginger. Sauté for about 3–4 minutes, stirring frequently, until the mixture is fragrant.

Stir in 2 tablespoons of red curry paste, followed by 4 cups of chicken broth and 1 cup of boiling water. Pour in 1 can of full-fat coconut milk and add 1 tablespoon of fish sauce and the juice of 1 lime. Mix well and simmer gently.

Add 1 pound of boneless chicken thighs to the pot, ensuring they're submerged. Cover and let simmer on low heat for about 20 minutes, or until the chicken is tender and cooked through.

While the chicken is simmering, prepare 1 cup of long-grain white or jasmine rice according to package instructions. Allow it to cook for about 15 minutes until fluffy.

Once cooked, carefully remove the chicken from the pot and slice into bite-sized strips. Keep the pot covered to keep the broth warm.

Spoon the fluffy rice into bowls, ladle the rich coconut broth over, add the sliced chicken, and garnish with chopped green onions, fresh cilantro, and lime wedges. Enjoy!