Save It Bring the vibrant spirit of Thai street food to your kitchen with this aromatic Thai Chicken Coconut Bowl. This gluten-free main dish combines the comforting creaminess of coconut-infused jasmine rice with savory, lime-marinated chicken and a crisp medley of fresh vegetables. It's a medium-difficulty meal that delivers a perfect balance of savory, sweet, and herbal flavors in every single bite, making it an excellent choice for a wholesome 45-minute dinner.
Save It This recipe is designed for four servings, offering a complete meal in a bowl that looks as beautiful as it tastes. By following a few simple steps—like blanching the vegetables to keep them bright and fluffing the coconut rice after a short rest—you can achieve professional results at home. Whether you are looking for a new weeknight staple or a dish to impress guests, this vibrant bowl hits all the right notes.
Ingredients
- For the Coconut Rice: 1 cup jasmine rice (rinsed), 1 cup full-fat coconut milk, 1 cup water, 1/2 tsp salt
- For the Chicken: 1 lb (450 g) boneless, skinless chicken thighs or breasts (cut into bite-sized pieces), 1 tbsp vegetable oil, 2 cloves minced garlic, 1 tbsp grated fresh ginger, 1 tbsp fish sauce, 1 tbsp soy sauce (use gluten-free if needed), 1 tsp brown sugar, 1/2 tsp ground white pepper, juice of 1 lime
- For the Vegetables & Herbs: 1 red bell pepper (thinly sliced), 1 cup sugar snap peas (trimmed), 1 medium carrot (julienned), 1/2 cup fresh cilantro (chopped), 1/4 cup fresh Thai basil leaves (torn), 2 green onions (thinly sliced), 1 red chili (optional)
- For Garnish: 1/4 cup chopped roasted peanuts, extra lime wedges
Instructions
- 1. Prepare the Coconut Rice
- In a 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.
- 2. Cook the Chicken
- 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, until golden and cooked through (6-7 minutes). Stir in fish sauce, soy sauce, brown sugar, white pepper, and lime juice. Toss to coat chicken and remove from heat.
- 3. Prepare the Vegetables
- Blanch sugar snap peas and carrots in boiling water for 1 minute; drain and rinse under cold water to keep them crisp-tender. Keep the bell pepper raw to maintain its crunch.
- 4. Assemble the Bowls
- Divide the fluffed coconut rice among 4 bowls. Top each bowl with the cooked chicken, bell pepper, blanched sugar snap peas, and julienned carrot. Sprinkle with cilantro, Thai basil, green onion, and red chili (if using).
- 5. Garnish & Serve
- Finish each bowl with a sprinkle of chopped roasted peanuts and serve immediately with extra lime wedges on the side.
Zusatztipps für die Zubereitung
Using a large skillet or wok is essential for cooking the chicken quickly over medium-high heat, which helps seal in the juices. Additionally, ensure you use a medium saucepan with a tight-fitting lid for the coconut rice to prevent steam from escaping during the simmering process.
Varianten und Anpassungen
For a vegetarian version of this dish, you can substitute the chicken with firm tofu and use soy sauce instead of fish sauce. You can also easily adjust the heat level by increasing or decreasing the amount of sliced red chili used in the assembly.
Serviervorschläge
This Thai Chicken Coconut Bowl pairs wonderfully with a crisp, chilled Riesling or a glass of traditional Thai iced tea. These beverages complement the aromatic herbs and help balance the slight sweetness of the coconut rice.
Save It With approximately 525 calories and 29g of protein per serving, this meal is a satisfying and well-balanced option for any occasion. Enjoy the fusion of fresh ingredients and traditional Thai spices in this simple yet sophisticated bowl. Serve immediately while the chicken is warm and the herbs are at their most fragrant.
Common Questions About Recipes
- → Can I use brown rice instead of jasmine?
Brown rice works but requires longer cooking time and more liquid. Adjust to 45 minutes simmering with 1.25 cups water. The texture will be nuttier and heartier, complementing the Thai flavors well.
- → How spicy is this dish?
Mild to medium heat depending on whether you include the red chili. The white pepper adds subtle warmth without overwhelming heat. Adjust chili quantity or omit entirely for a milder version.
- → Can I prepare components ahead?
Yes. Cook coconut rice up to 2 days ahead and reheat with splashes of water. Marinate chicken overnight for deeper flavor. Slice vegetables 4 hours ahead and keep chilled. Assemble just before serving.
- → What protein alternatives work well?
Firm tofu cubed and pan-fried creates excellent vegetarian version. Shrimp cooks beautifully with the same seasoning. Pork loin or beef strips also pair wonderfully with the coconut rice foundation.
- → How do I store leftovers?
Keep components separate in airtight containers. Rice lasts 3-4 days refrigerated. Chicken stays fresh 3-4 days. Vegetables best consumed within 2 days. Reheat rice and chicken gently, add fresh herbs and peanuts when serving.
- → Can I make this dairy-free?
This dish is naturally dairy-free. Coconut milk provides creaminess without any dairy products. All ingredients are compliant with dairy-free dietary needs.