COCONUT CHICKEN RICE BOWL

Name: COCONUT CHICKEN RICE BOWL
Prep time: 15 min
Cook time: 25 min
Yield: 4 people
Ingredients: 1 pound boneless; 1 tablespoon olive oil; 1 teaspoon curry powder; ½ teaspoon ground ginger; ¼ teaspoon Turmeric; ¼ teaspoon red pepper flakes; salt and pepper to taste; 1 13.5 ounce can full-fat coconut milk; 2 cloves garlic; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 tablespoon brown sugar; 1 cup rice; 2 cups water or broth; shredded carrots; sliced cucumbers; chopped cilantro; chopped green onions; sliced red chilies; Lime wedges; Toasted coconut flakes

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Prep Time
15 mins
Cook Time
15 mins
Servings
4 people
Calories
500 kcal
Course
Main Course
Cuisine
Thai

COCONUT CHICKEN RICE BOWL

Iris Warren

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This Coconut Chicken Rice Bowl is a flavorful and satisfying meal that's perfect for a quick weeknight dinner. Tender chicken is simmered in a creamy coconut milk sauce with aromatic spices, then served over fluffy rice and topped with your favorite fresh ingredients.

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Ingredients

Servings

Chicken:

1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon curry powder
½ teaspoon ground ginger
¼ teaspoon Turmeric
¼ teaspoon red pepper flakes optional, for heat
salt and pepper to taste

Sauce:

1 13.5 ounce can full-fat coconut milk
2 cloves garlic minced
1 tablespoon fish sauce or soy sauce for a vegetarian option
1 tablespoon lime juice
1 tablespoon brown sugar or honey

Rice:

1 cup rice jasmine or basmati
2 cups water or broth

Toppings (choose a variety):

shredded carrots
sliced cucumbers
chopped cilantro
chopped green onions
sliced red chilies optional
Lime wedges
Toasted coconut flakes optional

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Instructions

Cook rice: While preparing the chicken, cook the rice according to package directions.
Season chicken: In a medium bowl, combine the chicken pieces with curry powder, ginger, turmeric, red pepper flakes (if using), salt, and pepper. Toss to coat evenly.
Cook chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 8-10 minutes.
Make coconut sauce: Add the minced garlic to the skillet and cook for 1 minute, until fragrant. Pour in the coconut milk, fish sauce (or soy sauce), lime juice, and brown sugar (or honey). Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
Assemble bowls: Divide the cooked rice between bowls. Top with the coconut chicken and sauce. Arrange your chosen toppings attractively around the chicken.
Garnish and serve: Garnish with lime wedges and toasted coconut flakes (if desired). Serve immediately.

Notes

Variations:
Chicken: You can also use cooked rotisserie chicken or leftover chicken in this recipe. Just add it to the sauce in the last few minutes of cooking.
Coconut Milk: Full-fat coconut milk will give the sauce the richest flavor and creamiest texture.
Rice: Jasmine or basmati rice are good choices for this bowl.
Toppings: Get creative with your toppings! The possibilities are endless.
Spicy Coconut Chicken Rice Bowl: Add more red pepper flakes or a dash of hot sauce to the chicken or sauce.
Vegetable Coconut Chicken Rice Bowl: Add other vegetables, such as bell peppers, broccoli, or snow peas, to the skillet along with the chicken.
Shrimp Coconut Rice Bowl: Substitute shrimp for the chicken.
Tofu Coconut Rice Bowl: Use tofu instead of chicken for a vegetarian option.
Peanut Sauce: Add peanut butter to the coconut sauce for a peanutty flavor.