Thai Chicken Coconut Bowl (Printable)

Aromatic coconut rice paired with seasoned chicken and fresh vegetables in a vibrant Thai-inspired 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
11 - 1 teaspoon brown sugar
12 - 1/2 teaspoon ground white pepper
13 - Juice of 1 lime

→ Vegetables & 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 - Extra lime wedges

# Directions:

01 - In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil over high heat, then reduce to low heat. Cover and simmer for 15 to 18 minutes until rice is tender and liquid is fully absorbed. Remove from heat, let rest covered for 5 minutes, then fluff with a fork.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant. Add chicken pieces and cook, stirring frequently, for 6 to 7 minutes until golden and cooked through. Stir in fish sauce, soy sauce, brown sugar, white pepper, and lime juice, tossing to coat evenly. Remove from heat.
03 - Bring a pot of water to a boil. Blanch sugar snap peas and julienned carrots for 1 minute, then drain and immediately rinse under cold water to maintain crisp-tender texture. Keep bell pepper raw for optimal crunch.
04 - Divide cooked coconut rice evenly among 4 serving bowls. Top each bowl with cooked chicken, red bell pepper slices, blanched sugar snap peas, and julienned carrot. Sprinkle with fresh cilantro, torn Thai basil, sliced green onion, and red chili if desired.
05 - Top each bowl with chopped roasted peanuts. Serve immediately with lime wedges on the side for squeezing over each bowl.

# Expert Advice:

01 -
  • The coconut rice stays tender and fragrant without any fussing, practically cooking itself while you handle the chicken.
  • Everything comes together in under 45 minutes, yet tastes like you spent the afternoon in the kitchen.
  • Fresh herbs and lime make each bite feel bright and surprising, not heavy despite the coconut.
02 -
  • Don't skip rinsing the rice—it removes starch that would make the coconut rice gluey instead of fluffy and separate.
  • Fish sauce smells aggressive in the bottle, but it mellows and deepens once cooked; start with the amount and taste before adding more.
  • The vegetables need to stay mostly raw or barely cooked so they don't wilt into the warm rice and lose their snap.
03 -
  • If your coconut milk separates in the can, stir it back together before measuring—the cream and liquid together is what makes the rice creamy.
  • Blanching vegetables in salted boiling water for just one minute is the difference between crisp and mushy—watch the clock.
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