Coconut Chicken Rice Bowl (Print)

Tender chicken in creamy coconut sauce served 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 (400 ml) 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 more 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 well and bring to a gentle simmer. Cook for 8–10 minutes until chicken is cooked through and sauce thickens slightly. Season with salt and pepper to taste.
06 - Divide steamed rice between bowls. Top generously with creamy coconut chicken and vegetables. Garnish with spring onions, fresh cilantro, and toasted coconut flakes.

# Expert Tips:

01 -
  • The coconut sauce creates this incredibly rich, velvety texture that clings to every piece of chicken
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor
  • The bright lime juice cuts through the richness, making each bite perfectly balanced
02 -
  • Don't shake the coconut milk can before opening, you want to use the thick cream that separates to the top
  • The sauce will continue thickening as it cools, so don't worry if it looks slightly thinner than you want while simmering
03 -
  • Pat the chicken dry before marinating, this helps it get better color when searing
  • Use a microplane for the ginger, you get more flavor without any fibrous bits

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