Thai Chicken Coconut Bowl (Printable)

Creamy coconut rice with seasoned chicken, crisp vegetables, and aromatic Thai herbs for a balanced savory-sweet bowl.

# 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
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

# Directions:

01 - In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 15-18 minutes until rice is tender and liquid is fully absorbed. Remove from heat and allow to rest for 5 minutes. Fluff rice with a fork.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, sautéing for 1 minute until fragrant. Add chicken pieces and cook while stirring frequently for 6-7 minutes until golden and cooked through. Stir in fish sauce, soy sauce, brown sugar, white pepper, and lime juice. Toss chicken to coat evenly. Remove from heat.
03 - Blanch sugar snap peas and julienned carrots in boiling water for 1 minute. Drain and rinse under cold water immediately to maintain crisp-tender texture. Keep bell pepper raw to preserve crunch.
04 - Divide coconut rice evenly among 4 serving bowls. Top each portion with cooked chicken, sliced bell pepper, blanched sugar snap peas, and julienned carrot. Sprinkle cilantro, Thai basil, green onion, and red chili over each bowl.
05 - Distribute chopped roasted peanuts over each bowl. Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, which means you can have restaurant-quality Thai food on a Wednesday night without the delivery fee.
  • One bowl gives you everything—protein, vegetables, silky rice—so there's no side dish negotiation happening at dinner.
  • The flavors shift with every bite because the herbs and lime juice keep cutting through the richness in the best way.
02 -
  • Don't skip the rest period for the rice—those 5 minutes allow the grains to finish cooking gently and set up so they stay intact instead of turning to mush.
  • The lime juice is not a garnish; it's essential seasoning, and the bowl tastes flat without it, so don't be shy with those wedges.
03 -
  • Use chicken thighs—they're forgiving, stay juicy, and cost less than breasts while tasting better in this context.
  • The key to this bowl tasting authentic is layering fresh herb brightness over rich, cooked components, so don't hold back on the cilantro and Thai basil.
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