Thai Chicken Coconut Bowl (Printable)

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

# What You'll 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 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, 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, 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 garlic and ginger, sauté for 1 minute until fragrant. Add chicken pieces and cook, stirring, for 6-7 minutes until golden and cooked through. 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 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 evenly among 4 bowls. Top each with chicken, bell pepper, sugar snap peas, and carrot. Sprinkle with cilantro, Thai basil, green onion, and chili if desired.
05 - Sprinkle chopped roasted peanuts over each bowl. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • The coconut rice soaks up every bit of flavor, making each spoonful feel luxurious without any fuss.
  • Fresh herbs and raw vegetables balance the creamy coconut beautifully, keeping everything from feeling heavy.
  • It comes together in under 45 minutes, yet tastes like you spent hours building layers of flavor.
02 -
  • Fish sauce smells strong and odd on its own, but transforms completely once it mingles with the other seasonings—trust the process even if you hesitate at first.
  • Blanching vegetables for just one minute seems impossibly brief, but it's the difference between vegetables that snap and vegetables that become mushy.
03 -
  • Cut your chicken into uniform bite-sized pieces so everything cooks at the same rate and you're not left with some pieces overcooked while others stay undercooked.
  • Keep your herbs and garnishes separate until the last moment—they wilt quickly and look less vibrant if they sit around dressed in warm bowl heat.
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