Coconut Curry Broth with Chicken & Parish Rice

1. Season chicken generously with salt, pepper, ginger paste, and garlic powder. 2. Cook Parish Rice according to package directions and set aside. 3. Heat oil in a heavy pot over medium-high heat. Pan-fry chicken until golden on both sides (it does not need to be fully cooked). Remove and set aside. 4. In the same pot, add green onion whites with a pinch of salt and cook until softened, scraping up the browned bits. Add garlic, ginger paste, and chili flakes and cook briefly until fragrant. 5. Stir in the red curry paste and cook for about 1 minute, letting it bloom. 6. Pour in the broth, coconut milk, soy sauce, and black pepper. Stir and let simmer for a few minutes. Taste and adjust seasoning if needed. 7. Add the chicken back to the pot and simmer until cooked through. Add baby bok choy and cook just until tender. 8. Spoon rice into bowls and ladle broth, chicken, and veggies over the top. Finish with green onion tops, a squeeze of lime, and optional cilantro or chili oil.