In a medium pot, melt a tablespoon of coconut oil over medium heat. Add three minced garlic cloves and one inch of grated ginger, sautéing for about 3-4 minutes until fragrant and golden brown.

Add two cups of chicken broth, along with one can of full-fat coconut milk. Stir in a tablespoon of red curry paste, optionally adding fish sauce and lime juice. Allow to simmer for around 5 minutes.

Introduce one pound of boneless chicken thighs to the bubbling broth. Cover and reduce heat to medium-low, simmering for about 20 minutes.

While the chicken simmers, cook one cup of jasmine rice separately according to package instructions for about 15-20 minutes.

Once the chicken is tender, remove it, slice it, and serve over a scoop of jasmine rice topped with the coconut broth.

Garnish each serving with chopped green onions, fresh cilantro, and a squeeze of lime. Serve lime wedges on the side.