Melt about 2 tablespoons of coconut oil in a medium pot over medium heat. Add 3 minced garlic cloves and 1 tablespoon of grated ginger, sautéing for 3-4 minutes until fragrant.

Stir in 2 tablespoons of red curry paste, along with 4 cups of chicken broth and 1 cup of boiling water. Pour in 1 cup of full-fat coconut milk and 1 tablespoon of fish sauce. Mix well and let the mixture come to a gentle simmer.

Nestle 1.5 pounds of boneless chicken thighs into the simmering broth. Cover the pot and allow the chicken to cook for about 20 minutes, until tender.

Prepare 1 cup of long-grain white or jasmine rice according to package instructions, typically cooking in a pot with 2 cups of water for about 18 minutes.

Remove the chicken, slice it into bite-sized pieces and serve in bowls with a scoop of rice, ladle the broth over it, and garnish with green onions, cilantro, and lime wedges.