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COCONUT CHICKEN RICE BOWL

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. Cook rice: While preparing the chicken, cook the rice according to package directions.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble bowls: Divide the cooked rice between bowls. Top with the coconut chicken and sauce. Arrange your chosen toppings attractively around the chicken.
  6. 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.

Nutrition Information

Calories 500kcal (25%) Carbohydrates 50g (17%) Protein 30g (60%) Fat 30g (46%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 500

% Daily Value*

Calories 500kcal 25%
Carbohydrates 50g 17%
Protein 30g 60%
Fat 30g 46%

* Percent Daily Values are based on a 2,000 calorie diet.