Thai Chicken Coconut Bowl (Printable)

Creamy coconut rice with seasoned chicken and crisp vegetables in aromatic Thai herbs

# What You 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:

01 - In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over high heat, 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 occasionally, until golden and cooked through (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 crispness. Keep bell pepper raw for optimal crunch and texture.
04 - Divide coconut rice evenly among 4 serving bowls. Top each bowl 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 immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The coconut rice becomes impossibly creamy without any heavy cream or butter
  • Everything comes together in under 45 minutes but tastes like you spent all day cooking
  • You can customize the heat level and vegetables based on what is in your fridge
02 -
  • Coconut milk can separate and curdle if boiled too aggressively, so keep the rice at a gentle simmer
  • Letting the rice rest off the heat for those 5 minutes is crucial for proper texture absorption
  • Do not overcrowd the pan when cooking the chicken or it will steam instead of getting that golden sear
03 -
  • Toasting the peanuts in a dry pan for 2 minutes before serving intensifies their flavor dramatically
  • Let the chicken marinate in the sauce for 30 minutes before cooking if you have the time
  • Add a splash of coconut milk to the chicken sauce at the end for extra creaminess
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