Thai Chicken Coconut Bowl (Print Version)

Creamy coconut rice paired with seasoned chicken, crisp vegetables, and aromatic Thai herbs for a satisfying gluten-free meal.

# 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
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

# How-To Steps:

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 and 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 among 4 bowls. Top each with chicken, bell pepper, sugar snap peas, and carrot. Sprinkle with cilantro, Thai basil, green onion, and chili.
05 - Sprinkle chopped peanuts over each bowl and serve with lime wedges.

# Expert Tips:

01 -
  • The creamy coconut rice is addictive enough to eat on its own, but paired with bright herbs it becomes something magical.
  • You can have this on the table in under an hour, and it tastes like you spent all day thinking about it.
  • Every bowl is customizable, so picky eaters and spice lovers sit happily at the same table.
02 -
  • Don't skip letting the rice rest after cooking; those 5 minutes make the difference between fluffy and mushy.
  • Raw bell pepper stays crunchier and brighter than cooked, so keep it uncooked in this dish.
  • Fish sauce seems intimidating, but it's the secret that makes everything taste authentically Thai rather than just coconut-chicken.
03 -
  • Make the coconut rice first so it has time to cool slightly while you cook the chicken; this prevents the whole bowl from turning into mush.
  • If your fish sauce smells too strong, you've probably used too much; start with less and build up because it's potent and salty.
  • Toast your peanuts yourself if you have time; the difference between pre-roasted and freshly toasted is worth the extra 5 minutes.
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