In a medium pot, melt a tablespoon of coconut oil over medium heat. Once shimmering, add minced garlic and freshly grated ginger, sautéing for 3 to 4 minutes until fragrant and lightly golden.

Stir in a tablespoon of red curry paste, followed by 4 cups of chicken broth and 1 cup of boiling water. Pour in one can of full-fat coconut milk and add a splash of fish sauce and lime juice. Bring the mixture to a gentle boil.

Add boneless chicken thighs to the pot, ensuring they are submerged in the broth. Cover the pot with a lid and reduce the heat to low, allowing the broth to simmer for about 20 minutes or until the chicken is tender.

Cook 1 cup of jasmine rice separately. Rinse the rice until the water runs clear, then combine with 1.5 cups of water in a pot and bring to a boil. Reduce heat to low for 15 minutes.

Once the chicken is cooked, remove it from the pot and slice it into bite-sized pieces. Serve the coconut broth over a scoop of cooked rice and top with the chicken pieces.

Garnish with thinly sliced green onions and fresh cilantro. Serve lime wedges on the side.