Thai Chicken Coconut Bowl (Printable)

Creamy coconut rice paired with seasoned chicken, fresh vegetables, and aromatic Thai herbs for a vibrant and satisfying 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

# 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 and simmer for 15 to 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 minced garlic and ginger; sauté for 1 minute until fragrant. Add chicken pieces and cook, stirring frequently, until golden and cooked through, approximately 6 to 7 minutes. Stir in fish sauce, soy sauce, brown sugar, white pepper, and lime juice. Toss to coat chicken evenly. Remove from heat.
03 - Bring a pot of water to a boil. Blanch sugar snap peas and carrots for 1 minute, then drain and rinse under cold water to maintain crisp-tender texture. Keep bell pepper raw for optimal crunch.
04 - Divide coconut rice equally among 4 serving bowls. Top each bowl with cooked chicken, sliced bell pepper, blanched sugar snap peas, and julienned carrot. Distribute cilantro, Thai basil, green onion, and sliced chili evenly across each bowl.
05 - Sprinkle chopped roasted peanuts over each bowl. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in under half an hour, but tastes like youve been simmering and layering flavors all afternoon.
  • The coconut rice alone is worth the effort, creamy and fragrant enough to steal the show even on its own.
  • Fresh herbs and crunchy vegetables keep every bite interesting, so you never get bored halfway through the bowl.
  • Its flexible enough to handle whatever vegetables are wilting in your crisper drawer.
02 -
  • Dont skip rinsing the rice, I learned this the hard way when my first batch turned into a sticky clump instead of fluffy grains.
  • Let the coconut rice rest off the heat for those final 5 minutes, lifting the lid too early releases steam and leaves the bottom undercooked.
  • Add the lime juice to the chicken at the very end, cooking it too long turns the brightness bitter and dull.
03 -
  • Toast your peanuts for a few minutes in a dry skillet before chopping, it deepens the flavor and makes them even crunchier.
  • If your coconut milk separates in the can, whisk it smooth before adding to the rice for an even creamy texture.
  • Taste the chicken sauce before tossing, Thai flavors should balance salty, sweet, and sour without one overpowering the others.
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