Thai Chicken Coconut Bowl (Printable)

Juicy chicken meets creamy coconut rice with fresh vegetables and aromatic Thai herbs for a perfect balance of flavors.

# 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 make it:

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 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 - 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 maximum crunch.
04 - Divide coconut rice equally among 4 serving bowls. Top each portion with cooked chicken, sliced bell pepper, blanched sugar snap peas, and julienned carrot. Sprinkle with cilantro, Thai basil, green onion, and chili if desired.
05 - Sprinkle chopped roasted peanuts over each bowl. Serve immediately with lime wedges on the side.

# Expert suggestions:

01 -
  • The coconut rice absorbs every drop of flavor, turning into the best part of the bowl instead of just a base.
  • Fresh herbs layered at the end wake up your palate with each spoonful, making it feel lighter than it actually is.
  • Everything comes together in under an hour, and most of that time the rice is just sitting there doing its thing.
02 -
  • Don't skip rinsing the jasmine rice before cooking, it removes excess starch and prevents the coconut rice from becoming gluey and dense.
  • The vegetables should remain somewhat raw or just barely cooked, because that contrast against the warm chicken and creamy rice is what makes this bowl actually memorable.
03 -
  • Taste the chicken glaze in the pan before you remove it from heat, you might want more lime juice or a touch more fish sauce depending on your preference, and it's easier to adjust then than after plating.
  • The peanuts stay crunchier if you add them right before serving rather than earlier, and they'll actually enhance the flavor of the herbs instead of competing with them.
Return