In a medium pot, melt 2 tablespoons of coconut oil over medium heat. Once shimmering, add minced garlic and grated ginger. Sauté for about 3-4 minutes, stirring frequently.

Mix in 1 tablespoon of red curry paste for another minute. Pour in chicken broth, boiling water, and coconut milk, adding fish sauce and lime juice. Stir until well combined.

Add boneless chicken thighs, ensuring they are submerged. Cover and reduce heat to medium-low, simmer for about 20 minutes until chicken is tender.

Rinse long-grain white rice under cold water. Cook separately according to package instructions until all water is absorbed.

Remove cooked chicken, let it rest, then slice into bite-sized pieces.

In serving bowls, place rice and ladle coconut chicken broth over. Garnish with green onions, cilantro, and lime wedges.

Encourage guests to squeeze additional lime juice over their bowls for extra flavor.