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Coconut Chicken Rice Bowl

Coconut Chicken Rice Bowl

This Coconut Chicken Rice Bowl is a delightful, tropical meal featuring tender chicken cooked in coconut milk, served over a bed of fragrant jasmine rice. It’s a complete meal loaded with flavor and perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Thai
Servings 4 People
Calories 550 kcal

Equipment

  • 1 large saucepan
  • 1 cooking pot
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 stirring spoon
  • 4 serving bowls

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 1 cup jasmine rice
  • 1 can coconut milk 14 oz or 400ml
  • 1 cup chicken broth 240ml
  • 1 tablespoon soy sauce 15ml
  • 1 tablespoon brown sugar 15g
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tablespoon vegetable oil for cooking
  • Salt and pepper to taste
  • 2 green onions, sliced for garnish
  • Fresh cilantro, chopped for garnish
  • Lime wedges for serving

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
  • In a medium pot, combine the rinsed rice with 1 ½ cups of water. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes.
  • While the rice is cooking, warm the vegetable oil in a large saucepan over medium-high heat. Season the chicken thighs with salt and pepper, then sear them for about 4-5 minutes on each side until golden brown.
  • Add the minced garlic and grated ginger to the pan with the chicken and stir for about 1 minute until fragrant.
  • Pour in the coconut milk, chicken broth, soy sauce, and brown sugar. Bring to a gentle simmer, then reduce the heat to low and let it cook for about 15-20 minutes until the chicken is fully cooked and tender.
  • Remove the chicken from the pan and let it rest for a few minutes, then slice it into bite-sized pieces.
  • To serve, place a generous portion of jasmine rice in each serving bowl, top with sliced coconut chicken, and spoon the coconut broth over the chicken.
  • Garnish with sliced green onions and fresh cilantro, and serve with lime wedges on the side.

Notes

You can add vegetables such as bell peppers or broccoli to the coconut broth for added nutrition and color.
Adjust the level of spice by adding chili flakes or fresh chilies if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.