Thai Chicken Coconut Bowl (Print Version)

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

→ Garnish

21 - 1/4 cup roasted peanuts, chopped
22 - Lime wedges

# How-To Steps:

01 - In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, 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, 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 optimal crunch.
04 - Divide coconut rice evenly among 4 serving bowls. Top each with cooked chicken, sliced bell pepper, blanched sugar snap peas, and julienned carrot.
05 - Sprinkle cilantro, Thai basil, green onion, and chili slices over each bowl. Top with chopped roasted peanuts and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The coconut rice absorbs all the savory sauce, making every spoonful taste like you're eating the best part of a Thai curry.
  • You get that satisfying contrast of textures—creamy, crunchy, tender—all in one bowl without any fussy plating.
02 -
  • If your coconut rice comes out mushy, you probably didn't rinse the rice first or you used a ratio that was too wet; next time measure carefully and rinse under cold water until the water runs clear.
  • Blanching vegetables seems like an extra step, but it's the difference between a soggy bowl and one with actual textural contrast that keeps you interested with every bite.
03 -
  • Toast your peanuts yourself if you have the time; the difference between store-bought and freshly toasted is worth the five minutes under a dry skillet.
  • Squeeze lime over the bowl just before eating rather than mixing it in; the brightness stays alive and distinct instead of getting muted by the other flavors.
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