Coconut Chicken Rice Bowl (Print)

Tender chicken in creamy coconut sauce over fragrant rice with crisp vegetables.

# 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
10 - Salt & pepper, to taste

→ Rice

11 - 1 1/4 cups jasmine or basmati rice
12 - 2 cups water
13 - Pinch of salt

→ Vegetables & 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

# 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 additional 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 fully cooked and sauce has thickened slightly. Season with salt and pepper to taste.
06 - Divide steamed rice between serving bowls. Top generously with creamy coconut chicken and vegetables. Garnish with spring onions, fresh cilantro, and toasted coconut flakes if desired.

# Expert Tips:

01 -
  • The coconut sauce creates this incredible velvety texture that coats every piece of chicken perfectly
  • It comes together in under an hour but tastes like something from a restaurant
  • The combination of tangy lime and rich coconut feels like a tropical vacation
02 -
  • Coconut milk can separate in the can, so give it a good whisk or shake before pouring
  • The sauce will thicken as it cools, so do not worry if it looks a bit thin in the pan
  • If you want it spicy, add your chili paste during the sauce step so the heat has time to meld
03 -
  • Toast your coconut flakes in a dry pan for 2 minutes before garnishing, it brings out this incredible nutty flavor
  • Taste your sauce before serving, coconut milk brands vary in sweetness so adjust lime or sugar accordingly

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