Thai Chicken Coconut Bowl (Printable)

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

# 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 if needed
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 (optional)

→ Garnish

21 - 1/4 cup roasted peanuts, chopped
22 - Lime wedges

# How to Make It:

01 - In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over high heat, 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 minced garlic and grated ginger; sauté for 1 minute until fragrant. Add chicken pieces and cook while stirring 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 evenly. Remove from heat.
03 - Blanch sugar snap peas and julienned 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 equally among 4 serving bowls. Top each bowl with cooked chicken, sliced bell pepper, blanched sugar snap peas, and julienned carrot. Sprinkle with fresh cilantro, Thai basil, green onion, and red chili if desired.
05 - Sprinkle chopped roasted peanuts over each bowl. Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • The creamy full-fat coconut milk creates a luxurious, aromatic base for the rice.
  • A combination of garlic, ginger, and fish sauce provides deep, authentic Thai flavor.
  • Fresh Thai basil and cilantro add a bright, herbal finish to every bite.
02 -
  • Always rinse your jasmine rice under cold water until the water runs clear to prevent clumping.
  • Use chicken thighs instead of breasts for a juicier and more flavorful result.
  • Don't skip the white pepper; it provides the specific floral heat common in authentic Thai cooking.
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