Thai Chicken Coconut Bowl (Printable)

Creamy coconut rice paired with seasoned chicken and fresh Thai vegetables in a vibrant, aromatic bowl.

# What You 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 preferred
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 - Extra lime wedges

# 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 frequently, 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 thoroughly. 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 bowl 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 extra lime wedges on the side.

# Expert Advice:

01 -
  • The coconut rice is so silky that people will ask for the secret, and you'll smile knowing it's just patience and full-fat coconut milk.
  • Everything comes together in under 45 minutes, which means weeknight dinner without the takeout guilt or cost.
  • It's naturally gluten-free if you swap one ingredient, making it perfect for feeding mixed groups without fussing.
02 -
  • Don't skip the rest time on the rice—it binds together and becomes creamy rather than staying loose, which is the whole magic of coconut rice.
  • Blanching the vegetables for exactly 1 minute is the difference between crisp and mushy; set a timer and don't walk away.
03 -
  • Prep all your vegetables before you start cooking—this recipe moves quickly once the pan gets hot, and you won't have time to chop mid-flow.
  • Warm your bowls before assembling; it sounds fussy, but it keeps the coconut rice at the right temperature and makes everything taste warmer and more comforting.
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