Print

Coconut Chicken Rice Bowl Recipe: Easy & Delicious Dinner!

Print Recipe

This Coconut Chicken Rice Bowl is a delightful fusion of creamy, savory, and subtly sweet flavors that will transport you to a tropical paradise. It’s a satisfying, complete meal that’s easy to whip up for a weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 cup Jasmine rice
  • 1.5 cups water
  • 1–2 tablespoons neutral oil (like vegetable or coconut oil)
  • 1–2 tablespoons red curry paste (optional)
  • Fresh ginger, minced
  • Garlic, minced
  • Shallots or a small onion, minced
  • Fish sauce or soy sauce
  • Brown sugar or honey/maple syrup
  • Zest of one lime
  • Fresh lime juice
  • Bell peppers (any color), sliced
  • Snap peas
  • Thinly sliced carrots
  • Fresh spinach or bok choy
  • Fresh cilantro, for garnish
  • Chopped peanuts or cashews, for garnish
  • Chili flakes, for garnish
  • Extra lime wedges, for garnish

Instructions

  1. Prepare Your Rice First: Begin by cooking your preferred rice according to package directions. For Jasmine rice, rinse it thoroughly, then combine 1 cup of rice with 1.5 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the water is absorbed and the rice is tender. Once cooked, fluff it with a fork and set it aside, covered, to keep warm.
  2. Prep the Chicken: While the rice cooks, cut your boneless, skinless chicken thighs into 1-inch bite-sized pieces. Pat them dry with paper towels and season the chicken pieces generously with salt and black pepper.
  3. Sear the Chicken: Heat 1-2 tablespoons of a neutral oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the seasoned chicken pieces in a single layer and cook for 3-4 minutes per side until golden brown. Remove the seared chicken from the pan and set it aside.
  4. Build the Aromatic Base: Reduce the heat to medium. If needed, add a touch more oil to the pan. Add your minced shallots, ginger, and garlic. Sauté for 2-3 minutes until fragrant and softened.
  5. Create the Coconut Sauce: Stir in 1-2 tablespoons of red curry paste (if using) and cook for another minute. Then, pour in the coconut milk, add the fish sauce, brown sugar, and lime zest. Stir until well combined and bring to a gentle simmer.
  6. Simmer the Chicken: Return the seared chicken pieces to the simmering coconut sauce. Reduce the heat to medium-low, cover the pan, and let it simmer for 10-15 minutes until the chicken is cooked through and tender.
  7. Add the Vegetables: Stir in your chosen quick-cooking vegetables, such as bell pepper strips and snap peas. Continue to simmer uncovered for another 3-5 minutes until the vegetables are tender-crisp.
  8. Finish with Freshness: Remove the pan from the heat. Stir in the fresh juice of half a lime and adjust seasonings if needed.
  9. Assemble Your Bowls: Spoon a generous portion of warm Jasmine rice into each bowl. Ladle the coconut chicken and vegetable mixture over the rice. Garnish with cilantro, chopped peanuts or cashews, chili flakes, and extra lime wedges.

Nutrition

Keywords: Marinating the chicken for 30 minutes can enhance the flavor. Avoid overcrowding the pan when searing the chicken for better results. Adjust the sauce's balance of flavors to your taste before serving.

Find it online: https://homebitesia.com/coconut-chicken-rice-bowl-recipe-easy-delicious-dinner/