Thai Chicken Coconut Bowl (Print Version)

Creamy coconut rice paired with aromatic seasoned chicken and fresh vegetables in a vibrant Thai-inspired bowl.

# Components:

→ 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
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 - Extra lime wedges

# Directions:

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 15-18 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, 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, sliced bell pepper, blanched sugar snap peas, and julienned carrot. Sprinkle with cilantro, Thai basil, green onion, and sliced chili if desired.
05 - Sprinkle chopped roasted peanuts over each bowl. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The coconut rice alone is worth the effort, creamy and subtly sweet, it makes plain rice taste like a missed opportunity.
  • Everything comes together in under an hour, but the flavors taste like you've been simmering secrets all day.
  • It's endlessly adaptable, swap the chicken for shrimp, tofu, or even crispy tempeh and it still sings.
  • The crunch of fresh vegetables against tender chicken and soft rice creates a texture contrast that keeps every bite interesting.
02 -
  • If your coconut rice turns out mushy, you probably skipped rinsing the jasmine rice, that step is not negotiable.
  • Don't walk away from the chicken once it hits the pan, medium-high heat can go from golden to scorched faster than you think.
  • Fresh lime juice added at the end is what makes the flavors pop, add it too early and it cooks off into nothingness.
03 -
  • Toast your peanuts in a dry skillet for 2 minutes before chopping them, it wakes up their flavor and makes them taste freshly roasted.
  • Use white pepper instead of black for a more authentic Thai flavor, it's sharper and slightly floral in a way black pepper can't match.
  • If your coconut milk separates in the can, whisk it smooth before adding to the rice, otherwise you'll get uneven creaminess.
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