Thai Chicken Coconut Bowl

This Thai Chicken Coconut Bowl is a vibrant and aromatic dish that brings the soul-warming flavors of Southeast Asia to your table. Featuring creamy coconut-infused jasmine rice paired with savory chicken and a rainbow of crisp vegetables, it offers a perfect balance of sweet, salty, and herbal notes. It is a delightful, gluten-free main dish that satisfies both the palate and the spirit.

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With a preparation time of 20 minutes and a total time of 45 minutes, this medium-difficulty meal is ideal for anyone wanting a high-quality Thai experience at home. The blend of textures, from the crunch of peanuts to the fluffiness of the rice, makes every spoonful exciting.

Ingredients

• For the Coconut Rice: 1 cup jasmine rice (rinsed), 1 cup full-fat coconut milk, 1 cup water, 1/2 tsp salt
• For the Chicken: 1 lb (450 g) boneless, skinless chicken thighs or breasts (cut into bite-sized pieces), 1 tbsp vegetable oil, 2 cloves garlic (minced), 1 tbsp fresh ginger (grated), 1 tbsp fish sauce, 1 tbsp soy sauce (use gluten-free if needed), 1 tsp brown sugar, 1/2 tsp ground white pepper, juice of 1 lime
• For the Vegetables & Herbs: 1 red bell pepper (thinly sliced), 1 cup sugar snap peas (trimmed), 1 medium carrot (julienned), 1/2 cup fresh cilantro (chopped), 1/4 cup fresh Thai basil leaves (torn), 2 green onions (thinly sliced), 1 red chili (optional, for heat)
• For Garnish: 1/4 cup roasted peanuts (chopped), extra lime wedges

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

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Instructions

1. Prepare the Coconut Rice

In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes, until rice is tender and liquid is absorbed. Remove from heat and let rest for 5 minutes. Fluff with a fork.

2. Cook the Chicken

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 (6-7 minutes). Stir in fish sauce, soy sauce, brown sugar, white pepper, and lime juice. Toss to coat chicken. Remove from heat.

3. Prepare the Vegetables

Blanch sugar snap peas and carrots in boiling water for 1 minute; drain and rinse under cold water to keep crisp-tender. Keep bell pepper raw for crunch.

4. Assemble the Bowls

Divide coconut rice among 4 bowls. Top each with chicken, bell pepper, sugar snap peas, and carrot. Sprinkle with cilantro, Thai basil, green onion, and chili (if using).

5. Garnish & Serve

Sprinkle chopped peanuts over each bowl. Serve with extra lime wedges.

Zusatztipps für die Zubereitung

To ensure the rice is perfectly fluffy, make sure to let it rest covered for a full 5 minutes after cooking. When blanching the sugar snap peas and carrots, keep the water at a rolling boil and have a bowl of cold water ready to stop the cooking process immediately after one minute.

Varianten und Anpassungen

For a vegetarian version, substitute the chicken with firm tofu and use soy sauce instead of fish sauce. You can also adjust the heat level by adding more or fewer slices of the red chili depending on your preference.

Serviervorschläge

Serve this bowl with extra lime wedges to add a fresh citrus zing at the table. For the perfect beverage, pair this meal with a crisp Riesling or a sweet and refreshing Thai iced tea.

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Enjoy this flavorful and colorful Thai Chicken Coconut Bowl. It’s a healthy, satisfying meal that brings together the best of Thai culinary traditions in one simple assembly.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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Recipe Questions

→ Can I make the coconut rice ahead of time?

Yes, cook the rice up to 2 days in advance and store in the refrigerator. Reheat gently with a splash of water before assembling bowls.

→ What protein alternatives work well?

Shrimp, beef strips, or firm tofu cubes all work beautifully with the coconut rice and Thai seasonings.

→ How can I adjust the spice level?

Omit the fresh chili for mild heat, add extra slices for medium, or include chili flakes in the chicken marinade for extra kick.

→ Can I use brown rice instead?

Brown rice works but requires longer cooking time and more liquid. Adjust to 1.25 cups coconut milk and 1.25 cups water.

→ What other vegetables can I add?

Snap peas, cucumber, mung bean sprouts, shredded purple cabbage, or steamed bok choy complement the flavors well.