Save My neighbor brought back Thai basil from the farmers market one Saturday morning, and the scent through her open window pulled me outside. She was making something with coconut and lime, and I stood there asking questions until she invited me in. That impromptu cooking lesson turned into this bowl, a dish I now make whenever I need color and comfort on the same plate. The rice steams with coconut milk, the chicken sizzles with ginger, and suddenly your kitchen smells like a street market in Bangkok.
I made this for a small dinner party once, and my friend who swore she didnt like cilantro ate two bowls without realizing it was in there. The lime and basil balance everything so well that even the pickiest eaters lean in. Now I keep coconut milk and jasmine rice stocked just in case someone texts that theyre coming over. Its the kind of meal that makes you look like you planned ahead, even when you didnt.
Ingredients
- Jasmine rice: Rinse it well to remove excess starch so the grains stay light and separate, never gummy.
- Coconut milk: Use full fat for richness, the light version just doesnt deliver the same creamy texture.
- Chicken thighs: They stay juicier than breasts and soak up the marinade beautifully, but either works if you prefer white meat.
- Fish sauce: This is the umami backbone, salty and deep, a little goes a long way so measure carefully.
- Fresh ginger: Grate it finely so it melts into the oil and perfumes the chicken without leaving fibrous bits.
- Thai basil: Tear the leaves instead of chopping to release the oils and keep the edges from bruising dark.
- Sugar snap peas: Blanch them quickly to keep the snap, they should still crunch when you bite down.
- Roasted peanuts: Chop them coarsely for texture, they add a toasted nuttiness that ties everything together.
Instructions
- Prepare the Coconut Rice:
- Combine jasmine rice, coconut milk, water, and salt in a saucepan and bring it to a boil, then lower the heat and cover tightly. Let it simmer undisturbed for 15 to 18 minutes until the liquid disappears and the rice is tender, then fluff it gently with a fork.
- Cook the Chicken:
- Heat vegetable oil in a large skillet over medium high heat, then add garlic and ginger and let them sizzle for a minute until fragrant. Toss in the chicken pieces and cook, stirring occasionally, until golden and cooked through, then stir in fish sauce, soy sauce, brown sugar, white pepper, and lime juice.
- Prepare the Vegetables:
- Blanch the sugar snap peas and carrots in boiling water for just one minute, then drain and rinse under cold water to stop the cooking. Leave the bell pepper raw so it stays crisp and bright.
- Assemble the Bowls:
- Divide the coconut rice among four bowls, then top each with chicken, bell pepper, sugar snap peas, and carrot. Sprinkle with cilantro, Thai basil, green onion, and chili if you like heat.
- Garnish and Serve:
- Scatter chopped peanuts over each bowl and tuck a lime wedge on the side. Serve immediately while everything is warm and fragrant.
Save The first time I served this, my brother in law asked for the recipe in the middle of eating, which never happens. He said it reminded him of a trip to Chiang Mai, which made me feel like Id done something right. Now every time I make it, I think about how food can take you somewhere without leaving your table.
Making It Your Own
Swap the chicken for tofu if you want a vegetarian version, just press it well and pan fry until golden before adding the sauces. Use soy sauce instead of fish sauce and youll still get that salty savory depth. I sometimes add snap peas straight into the skillet with the chicken for a one pan shortcut when Im too tired to blanch separately.
Storing and Reheating
The rice and chicken keep well in the fridge for up to three days, but store the fresh herbs and vegetables separately so they dont wilt. When reheating, add a splash of water or coconut milk to the rice and warm it gently in the microwave or on the stove. The herbs lose their brightness after a day, so I always chop fresh ones when Im ready to eat leftovers.
What to Serve Alongside
This bowl is complete on its own, but a crisp Riesling or a cold Thai iced tea makes it feel like a real occasion. If youre feeding a crowd, set out small bowls of extra lime, chili oil, and crushed peanuts so everyone can adjust their bowl to taste.
- A light cucumber salad with rice vinegar adds cool contrast to the creamy rice.
- Spring rolls or shrimp chips make great appetizers if you want to stretch the meal.
- Mango sticky rice is the perfect sweet finish, especially in summer.
Save This bowl has become my answer to the question of what to make when I want something that feels special but doesnt require a trip to three different stores. I hope it brings the same mix of ease and joy to your kitchen.
Recipe FAQ
- → Can I make the coconut rice ahead of time?
Yes, prepare the coconut rice up to 2 days in advance and store it in the refrigerator. Reheat gently with a splash of water before assembling the bowls to restore fluffiness.
- → What protein alternatives work well in this bowl?
Shrimp, beef strips, or cubed tofu all substitute beautifully for chicken. Adjust cooking times accordingly—shrimp needs only 3-4 minutes, while tofu requires 5-6 minutes to absorb the seasonings.
- → How do I store leftovers?
Keep components separate in airtight containers for up to 3 days. Store rice and chicken together, but keep fresh vegetables and herbs separate to maintain crispness. Reheat the rice and chicken mixture, then top with cold vegetables just before serving.
- → Can I use brown rice instead of jasmine?
Brown rice works well but requires longer cooking time and more liquid. Increase water by 1/4 cup and simmer for 40-45 minutes until tender. The nutty flavor complements the Thai seasonings nicely.
- → Is this bowl spicy?
The base bowl has mild heat from white pepper and ginger. Fresh chili adds customizable spice levels—include seeds for maximum heat or remove them for a gentle warmth. The sweetness from coconut milk balances any spice.
- → What vegetables can I substitute?
Exchange snap peas for snow peas or green beans. Try shredded cabbage, cucumber slices, or steamed broccoli florets. Aim for colorful crisp vegetables that maintain texture when slightly cooked or served raw.