Thai Chicken Bowls Recipe
User Reviews
5
Thai Chicken Bowls Recipe
Description
The Thai Chicken Bowls Recipe features boneless chicken thighs marinated in red curry paste, soy sauce, oil, and lime juice to infuse bright, spicy notes. The chicken is grilled to develop char and depth while remaining juicy inside. Accompanying the chicken is cauliflower processed into rice-sized pieces and gently simmered in coconut milk, providing a mild and creamy base that contrasts with the spicy protein.
The bowl also includes a cucumber salad dressed with mayonnaise and seasoned with salt and pepper for a cool, creamy crunch, and a pineapple guacamole combining ripe avocado, fresh pineapple, lime juice, and sea salt for a sweet, tangy complement. A peanut-based satay sauce enriched with soy and fish sauce adds a savory, nutty element tying the bowl together.
This dish works well for an individual meal or light dinner, featuring multiple textures and flavor layers. The balance of spicy marinade, creamy sides, and fresh components makes it versatile enough for different meal occasions and easy to adapt by substituting coconut rice for traditional rice if desired.
The recipe recommendations include marinating the chicken before cooking and using preferred cooking oils and store-bought mayonnaise for convenience. Prepping the cauliflower with a food processor speeds cooking, and serving sliced chicken pieces helps manage portions and presentation.
Ingredients
The Thai Chicken
- 1 tablespoon Thai red curry paste see notes
- 1 tablespoon soy sauce
- 1 teaspoon neutral cooking oil generic cooking oil
- lime juice from 1
- 4 chicken thigh boneless
The Coconut Cauliflower Rice
- 1 medium cauliflower head
- 14 ounce coconut milk divided, can
The Satay Sauce
- 4 tablespoons peanuts all-natural
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- lime juice from 1
The Cucumber Salad
- ½ English cucumber sliced
- red onion a few thin slices
- 1 tablespoon mayonnaise see notes
- salt to taste
- black pepper to taste
The Pineapple Guacamole
- 1 avocado ripe
- lime juice from half lime
- sea salt a generous pinch
- 1 cup pineapple minced
Instructions
- Mix the curry paste, soy sauce, oil, and lime juice into a medium-sized bowl. Add the chicken, and mix it around until the chicken is coated in the marinade. Set it in your fridge while you prepare the rest of the meal.
- Process the cauliflower in your food processor so that it resembles rice. You can also grate it if you don't have a food processor. Place it in a large skillet over medium-high heat and pour in 1 cup of the coconut milk. Gently simmer for about 10 minutes, or until the liquid has evaporated.
- Pour the rest of the can of coconut milk into a small pot over medium-high heat. Add the peanut, soy sauce, fish sauce, and lime juice. Simmer until thickened.
- Toss the cucumber and red onion with the mayonnaise and season with salt and pepper.
- Oil your grill and heat it on high. Add the chicken and cook for 6-7 minutes per side. Cut each chicken thigh into 5-6 pieces.
- While the chicken is cooking, mash the avocado with the salt and lime juice. Stir in the pineapple.
- Load your bowl full of coconut cauliflower rice then top with the grilled Thai chicken, cucumber salad, and pineapple guac and drizzle with the satay sauce. Dig in!
Notes
- Marinate chicken early to let flavors infuse fully before grilling.
- Using a food processor for cauliflower rice saves time and provides consistent texture.
- The pineapple guacamole adds sweetness counterbalancing spicy and savory elements.
- You may substitute traditional rice if preferred instead of cauliflower rice.
- Grill chicken on high heat to develop slight char without drying it out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 495kcal | 25% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 801mg | 33% |
| Potassium | 1213mg | 26% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 101mg | 112% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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