Coconut Chicken Rice Bowl (Print Version)
Tender chicken in creamy coconut sauce over fragrant jasmine rice with crisp vegetables and fresh herbs.
# What You Need:
→ Proteins
01 - 1 lb boneless, skinless chicken breast or thigh, cut into bite-size pieces
→ Marinade
02 - 1 tbsp soy sauce (gluten-free if needed)
03 - 1 tsp grated ginger
04 - 1 tsp garlic, minced
→ Sauce
05 - 1 can (13.5 oz) coconut milk
06 - 1 tbsp fish sauce
07 - 2 tbsp lime juice
08 - 1 tbsp brown sugar
09 - 1 tsp curry powder (optional)
10 - Salt and pepper to taste
→ Rice
11 - 1 1/4 cups jasmine or basmati rice
12 - 2 cups water
13 - Pinch of salt
→ Vegetables and Garnish
14 - 1 red bell pepper, thinly sliced
15 - 1 cup sugar snap peas, trimmed
16 - 2 spring onions, sliced
17 - 2 tbsp fresh cilantro, chopped
18 - 1 tbsp toasted coconut flakes (optional)
# How To Make It:
01 - Combine chicken pieces with soy sauce, grated ginger, and garlic in a bowl. Let sit for 10-15 minutes to absorb flavors.
02 - Rinse rice until water runs clear. Bring water and salt to a boil in a saucepan. Add rice, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 more minutes. Fluff with a fork before serving.
03 - Heat a splash of oil in a large skillet over medium-high heat. Add marinated chicken and cook until lightly browned, approximately 4-5 minutes.
04 - Stir in sliced bell pepper and trimmed snap peas. Cook for 2-3 minutes until vegetables begin to soften.
05 - Pour in coconut milk, fish sauce, lime juice, brown sugar, and curry powder. Mix thoroughly and bring to a gentle simmer. Cook for 8-10 minutes until chicken is cooked through and sauce thickens slightly. Season with salt and pepper to taste.
06 - Divide prepared rice between serving bowls. Top generously with creamy coconut chicken and vegetables. Garnish with spring onions, fresh cilantro, and toasted coconut flakes if desired.
# Handy Tips:
01 -
- The creamy coconut sauce transforms ordinary chicken into something that feels restaurant special but comes together in under an hour
- Its the perfect balance of rich and refreshing, with lime cutting through the coconut creaminess
02 -
- Do not shake the coconut milk can before opening, you want to use the thick cream that separates to the top
- The sauce will continue thickening as it stands, so remove from heat when it still looks slightly thinner than desired
03 -
- Toast your coconut flakes in a dry pan for 2 minutes until golden, it makes a huge difference in flavor
- If you cannot find fish sauce, substitute with extra soy sauce and a pinch of salt