Coconut Chicken Rice Bowl (Printable)

Rich coconut chicken with tender vegetables over fragrant rice creates ultimate comfort in a bowl.

# What You’ll 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 (optional for a flavor boost)
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 (optional)

# How To Make It:

01 - In a bowl, combine chicken pieces with soy sauce, grated ginger, and garlic. Let sit for 10–15 minutes to absorb flavors.
02 - Rinse rice until water runs clear. In a saucepan, bring water and salt to a boil. 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 - In a large skillet over medium-high heat, add a splash of oil. Add marinated chicken and cook until lightly browned, about 4–5 minutes.
04 - Stir in bell pepper and snap peas to the skillet. 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 another 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, cilantro, and toasted coconut flakes, if using. Serve immediately while hot.

# Expert Advice:

01 -
  • The creamy coconut sauce clings to every grain of rice, making each bite impossibly satisfying
  • It comes together in under an hour but tastes like something from a restaurant
  • The leftovers somehow taste even better the next day
02 -
  • The sauce will thicken as it cools slightly, so don't worry if it looks a bit thin right after simmering
  • Fish sauce smells strong in the bottle but mellows beautifully into the sauce
  • Marinating the chicken for even 10 minutes makes a noticeable difference in flavor
03 -
  • If the sauce splits or looks grainy, whisk in a teaspoon of lime juice and it usually comes back together
  • Make extra sauce—rice soaks it up overnight and the leftovers are legendary

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