Thai Chicken Coconut Bowl (Printable Version)

Creamy coconut rice topped with seasoned chicken, fresh vegetables, and aromatic Thai herbs for a satisfying 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
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

→ 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, 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 garlic and ginger, sauté for 1 minute until fragrant. Add chicken pieces and cook, stirring, until golden and cooked through, approximately 6-7 minutes. Stir in fish sauce, soy sauce, brown sugar, white pepper, and lime juice, tossing to coat chicken evenly. Remove from heat.
03 - Blanch sugar snap peas and 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 portion with cooked chicken, sliced bell pepper, blanched sugar snap peas, and julienned carrot.
05 - Sprinkle each bowl with fresh cilantro, Thai basil, green onions, and sliced red chili if desired. Top with chopped roasted peanuts and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The creamy coconut rice absorbs all those bright Thai flavors and becomes the perfect anchor for everything piled on top.
  • You get that rare combination of textures in one bowl—tender chicken, crisp vegetables, and crunchy peanuts—so every spoonful feels different.
  • It's faster than you'd expect, and the ingredients are genuinely forgiving if you need to swap or adjust for what's in your pantry.
02 -
  • The rice needs to rest for five minutes after the heat comes off, even though it's tempting to open the lid immediately—that final steam-off period is what gives you those light, fluffy grains instead of a dense mass.
  • Fish sauce is polarizing, but it's what separates this from tasting like a generic Asian fusion bowl; start with the full tablespoon because it mellows considerably when it combines with the other ingredients.
  • Don't skip the ice bath for the blanched vegetables—it takes thirty seconds and completely changes whether they stay crisp or turn mushy by the time you eat the bowl.
03 -
  • Toast your own peanuts if you have the time and whole peanuts—the aroma and flavor are noticeably fresher than pre-roasted varieties.
  • Squeeze lime juice right before you eat, not right after assembly, because the acidity will start to wilt the herbs if it sits too long.
  • Keep all your components warm or room temperature when you assemble; a cold rice bowl with cold vegetables creates a disconnected eating experience.
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