Thai Chicken Coconut Bowl (Printer-friendly)

Creamy coconut rice topped with seasoned chicken and fresh Thai vegetables

# What You'll Need:

→ Coconut Rice

01 - 1 cup jasmine rice, rinsed
02 - 1 cup full-fat coconut milk
03 - 1 cup water
04 - 1/2 teaspoon salt

→ Chicken

05 - 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
06 - 1 tablespoon vegetable oil
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 tablespoon fish sauce
10 - 1 tablespoon soy sauce
11 - 1 teaspoon brown sugar
12 - 1/2 teaspoon ground white pepper
13 - Juice of 1 lime

→ Vegetables and Herbs

14 - 1 red bell pepper, thinly sliced
15 - 1 cup sugar snap peas, trimmed
16 - 1 medium carrot, julienned
17 - 1/2 cup fresh cilantro, chopped
18 - 1/4 cup fresh Thai basil leaves, torn
19 - 2 green onions, thinly sliced
20 - 1 red chili, thinly sliced, optional

→ Garnish

21 - 1/4 cup roasted peanuts, chopped
22 - Lime wedges

# How to Make It:

01 - In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Remove from heat and let rest for 5 minutes. Fluff with a fork.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 1 minute until fragrant. Add chicken pieces and cook, stirring frequently, until golden and cooked through, approximately 6-7 minutes. Stir in fish sauce, soy sauce, brown sugar, white pepper, and lime juice. Toss to coat chicken evenly. Remove from heat.
03 - Blanch sugar snap peas and carrots in boiling water for 1 minute. Drain and rinse under cold water to maintain crisp-tender texture. Keep bell pepper raw for optimal crunch.
04 - Divide coconut rice evenly among 4 serving bowls. Top each portion with cooked chicken, bell pepper slices, blanched sugar snap peas, and julienned carrot. Sprinkle with cilantro, Thai basil, green onion, and chili if desired.
05 - Sprinkle chopped roasted peanuts over each bowl. Serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • The coconut rice is so creamy and comforting that you'll find yourself making it on nights when you need a little comfort without the heaviness.
  • It comes together in under an hour but tastes like you've been cooking all day.
  • Fresh herbs and crisp vegetables keep it light and bright, not heavy like some creamy dishes can feel.
02 -
  • Don't skip the five-minute rest after the rice finishes cooking; those five minutes let the grains set properly so they're fluffy, not mushy.
  • The fish sauce is non-negotiable for authentic flavor, but if someone has an allergy, use tamari or extra soy sauce and add a pinch of MSG-free seasoning to compensate.
  • Blanching the vegetables is the secret to keeping them crisp; if you skip this and just serve them raw, they'll taste fine but won't have that tender-crisp texture that makes this bowl special.
03 -
  • Keep your skillet or wok hot enough that you can hear a gentle sizzle when the chicken hits the pan—this creates that golden exterior that makes the whole dish taste restaurant-quality.
  • Prep all your vegetables and herbs before you start cooking rice or chicken; this recipe moves quickly once you begin, and you won't want to scramble at the end.
  • Toast your chopped peanuts in a dry pan for two minutes before garnishing if they've been sitting in your pantry; it wakes up their flavor and adds a satisfying crunch.
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