Thai Chicken Coconut Bowl (Printable Version)

Creamy coconut rice paired with savory Thai-spiced chicken, fresh vegetables, and fragrant herbs for a satisfying 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 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 - Lime wedges

# How to Make:

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, 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 occasionally, for 6-7 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 - Blanch sugar snap peas and julienned carrots in boiling water for 1 minute, then 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 bowls. Top each bowl with cooked chicken, sliced bell pepper, blanched sugar snap peas, and julienned carrot. Sprinkle with fresh cilantro, torn Thai basil, sliced green onion, and chili if desired.
05 - Top each bowl with chopped roasted peanuts and serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means busy weeknights don't have to taste rushed or bland.
  • Every component can be prepped ahead, so assembly is almost meditative when you're ready to eat.
  • The flavors balance in a way that feels naturally satisfying without being heavy.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when my first attempt turned into a starchy, clumpy mess instead of fluffy individual grains.
  • The one-minute blanch on the vegetables is sacred; longer and you lose the crunch that makes this bowl feel fresh rather than soft.
03 -
  • Toast your peanuts fresh if you have time, or buy them already roasted and chop them just before serving so they stay crispy and don't absorb moisture from the bowl.
  • Keep your lime at room temperature before juicing—it yields more juice and the flavor is brighter than a cold lime.
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