Thai Chicken Coconut Bowl (Printable)

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

# Ingredient List:

→ 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 if needed
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 Prepare:

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 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 preserve crispness. Keep bell pepper raw for textural contrast.
04 - Divide coconut rice equally among 4 serving bowls. Top each portion with seasoned chicken, bell pepper, sugar snap peas, and carrot. Sprinkle with cilantro, Thai basil, green onion, and chili if desired.
05 - Sprinkle chopped peanuts over each bowl. Serve with additional lime wedges for flavor adjustment.

# Expert Advice:

01 -
  • It tastes like a Thai restaurant but comes together faster than you'd expect: no complicated techniques, just good timing and better ingredients.
  • Every component can be prepped ahead, making weeknight cooking feel less chaotic: you're just warming and assembling when hunger hits.
  • The bowl format means everyone customizes their own heat level and herb ratio: no arguments about who gets more cilantro.
02 -
  • Fish sauce is non-negotiable if you want authentic Thai depth: I learned this by skipping it once, and the dish tasted flat and one-dimensional no matter what else I adjusted.
  • Blanching vegetables instead of stir-frying them keeps the bowl feeling fresh and not heavy: hot oil on top of hot rice can make everything greasy if you're not careful.
  • Lime juice and fresh herbs are what make this feel alive rather than like reheated takeout: don't skip them or substitute with bottled lime juice.
03 -
  • Toast your peanuts at home instead of buying pre-roasted: they taste fresher and you can control the salt, plus the aroma while they toast is irresistible.
  • Keep coconut milk at room temperature before opening: it mixes more smoothly into the rice cooking liquid without any separation or clumping.
  • Lime wedges are non-optional: serving them on the side lets people adjust sourness to their taste, which makes the dish feel more interactive and personal.
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