Thai Chicken Coconut Bowl (Printable)

Creamy coconut rice with seasoned chicken, crisp vegetables, and fragrant Thai herbs in a vibrant 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
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

→ 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 over high heat, then reduce heat to low. Cover with a lid and simmer for 15 to 18 minutes until rice is tender and liquid is completely absorbed. Remove from heat and let rest covered for 5 minutes. Fluff with a fork before serving.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant. Add chicken pieces and cook while stirring frequently for 6 to 7 minutes until golden and cooked through. Stir in fish sauce, soy sauce, brown sugar, white pepper, and lime juice, tossing to coat chicken evenly. Remove from heat.
03 - Bring a pot of water to a boil. Add sugar snap peas and julienned carrots, blanching for 1 minute. Drain and immediately rinse under cold water to preserve crisp-tender texture. Keep bell pepper raw for optimal crunch.
04 - Divide the coconut rice evenly among 4 serving bowls. Top each portion with cooked chicken, sliced bell pepper, blanched sugar snap peas, and carrots. Distribute cilantro, Thai basil, green onions, and sliced red chili across each bowl.
05 - Sprinkle chopped roasted peanuts over each bowl. Serve immediately with lime wedges on the side for additional brightness.

# Expert Advice:

01 -
  • Everything cooks in under an hour, but the flavors taste like youve been simmering all day.
  • The coconut rice is creamy enough to feel indulgent without any cream or butter.
  • Fresh herbs and crunchy vegetables keep every bite interesting and alive.
  • Its naturally gluten free and easy to adapt for different diets or spice levels.
02 -
  • Rinse the jasmine rice until the water runs clear or the rice will clump and turn sticky instead of fluffy.
  • Dont skip the resting time after cooking the rice, those five minutes let the grains firm up and finish steaming.
  • Taste the chicken after adding the sauces and adjust the lime or fish sauce to your preference before plating.
03 -
  • Toast the peanuts yourself in a dry skillet for a few minutes if you want deeper flavor and extra crunch.
  • Use a wok if you have one, the high sides make tossing the chicken and vegetables easier without spilling.
  • Double the coconut rice recipe and freeze half, it reheats beautifully and saves time on busy nights.
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