Thai Chicken Coconut Bowl (Printer-Friendly)

Aromatic Thai bowl with juicy chicken, creamy coconut rice, fresh vegetables and classic herbs delivering savory-sweet harmony.

# 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, gluten-free preferred
11 - 1 teaspoon brown sugar
12 - 1/2 teaspoon ground white pepper
13 - 1 lime, juiced

→ Vegetables & 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

# Method:

01 - In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 to 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 to 7 minutes. Stir in fish sauce, soy sauce, brown sugar, white pepper, and lime juice. Toss to coat chicken evenly. Remove from heat.
03 - Bring water to a boil in a pot. Blanch sugar snap peas and carrots for 1 minute. Drain and rinse under cold water to maintain crisp-tender texture. Keep bell pepper raw for maximum crunch.
04 - Divide coconut rice evenly among 4 serving bowls. Top each portion with chicken, bell pepper, sugar snap peas, and carrot. Sprinkle with cilantro, Thai basil, green onion, and chili if desired.
05 - Sprinkle chopped peanuts over each bowl. Serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • The coconut rice alone is worth making, creamy and fragrant enough to eat by the spoonful.
  • Everything comes together in under an hour, but it tastes like you spent all day in the kitchen.
  • Fresh herbs and a squeeze of lime wake up every bite, so it never feels heavy despite the richness.
02 -
  • Don't skip rinsing the jasmine rice, the first time I didn't, the rice turned gluey and clumped together in the pot.
  • Add the lime juice at the very end of cooking the chicken, adding it too early makes it taste flat and loses that fresh zing.
  • If your coconut milk separates in the can, just stir it well before measuring, it all comes together once heated.
03 -
  • Toast the jasmine rice in a dry pan for a minute before cooking for an even nuttier, more aromatic flavor.
  • Use a wok if you have one, the high sides make tossing the chicken and sauce much easier without splattering.
  • Add a splash of the reserved coconut milk over the finished rice just before serving for extra creaminess and shine.
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