Save to Pinterest Transport yourself to the vibrant streets of Thailand with this colorful and aromatic Thai Chicken Coconut Bowl. Each spoonful delivers the perfect harmony of creamy coconut rice, tender chicken infused with fragrant herbs and spices, and crisp fresh vegetables. This balanced one-bowl meal captures the essence of Thai cuisine with its delicate balance of sweet, savory, and herbal notes that dance on your palate.
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This Thai Chicken Coconut Bowl is more than just a meal – it's a celebration of Thailand's beloved culinary traditions. The fragrant jasmine rice cooked in rich coconut milk creates a luxurious base, while the chicken gets its irresistible flavor from the perfect blend of aromatics, fish sauce, and lime. Fresh herbs and crisp vegetables add brightness and texture, creating a bowl that's as beautiful as it is delicious.
Ingredients
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- For the Coconut Rice: 1 cup jasmine rice (rinsed), 1 cup coconut milk (full-fat), 1 cup water, 1/2 tsp salt
- For the Chicken: 1 lb (450 g) boneless skinless chicken thighs or breasts (cut into bite-sized pieces), 1 tbsp vegetable oil, 2 cloves garlic (minced), 1 tbsp fresh ginger (grated), 1 tbsp fish sauce, 1 tbsp soy sauce (use gluten-free if needed), 1 tsp brown sugar, 1/2 tsp ground white pepper, juice of 1 lime
- For the Vegetables & Herbs: 1 red bell pepper (thinly sliced), 1 cup sugar snap peas (trimmed), 1 medium carrot (julienned), 1/2 cup fresh cilantro (chopped), 1/4 cup fresh Thai basil leaves (torn), 2 green onions (thinly sliced), 1 red chili (thinly sliced, optional for heat)
- For Garnish: 1/4 cup roasted peanuts (chopped), extra lime wedges
Instructions
- Prepare the Coconut Rice
- In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes, until rice is tender and liquid is absorbed. Remove from heat and let rest for 5 minutes. Fluff with a fork.
- Cook the Chicken
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 1 minute until fragrant. Add chicken pieces and cook, stirring, until golden and cooked through (6-7 minutes). Stir in fish sauce, soy sauce, brown sugar, white pepper, and lime juice. Toss to coat chicken. Remove from heat.
- Prepare the Vegetables
- Blanch sugar snap peas and carrots in boiling water for 1 minute; drain and rinse under cold water to keep crisp-tender. Keep bell pepper raw for crunch.
- Assemble the Bowls
- Divide coconut rice among 4 bowls. Top each with chicken, bell pepper, sugar snap peas, and carrot. Sprinkle with cilantro, Thai basil, green onion, and chili (if using).
- Garnish & Serve
- Sprinkle chopped peanuts over each bowl. Serve with extra lime wedges.
Zusatztipps für die Zubereitung
For the most authentic flavor, try to find Thai basil, which has a distinct anise-like flavor different from Italian basil. If you can't find it, regular basil will still work well. When preparing the coconut rice, rinsing the jasmine rice before cooking removes excess starch and helps achieve perfectly fluffy grains that won't clump together.
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Varianten und Anpassungen
For a vegetarian version, substitute the chicken with firm tofu cut into cubes and use tamari or coconut aminos instead of fish sauce. Vegans can also omit the fish sauce entirely. For extra protein, add some edamame beans or cashews. If you prefer more heat, increase the amount of red chili or add a dash of sriracha sauce to your assembled bowl.
Serviervorschläge
Serve this vibrant Thai Chicken Coconut Bowl as a complete meal or alongside a simple cucumber salad for added freshness. For a special dinner, start with spring rolls or a small bowl of tom kha soup. This dish pairs wonderfully with a cold Thai iced tea, a crisp Riesling, or a light lager beer to complement the aromatic flavors.
Save to Pinterest This Thai Chicken Coconut Bowl is more than just a recipe – it's a celebration of vibrant flavors that bring the essence of Thai street food to your dinner table. With its perfect balance of creamy coconut rice, aromatic chicken, and fresh vegetables, this colorful bowl delivers satisfaction in every bite. Whether you're cooking for a weeknight family dinner or hosting friends, this dish is sure to transport everyone to the sunny streets of Bangkok with just one taste.
Frequently Asked Recipe Questions
- → How is the coconut rice prepared?
Jasmine rice is cooked with coconut milk, water, and a pinch of salt until tender and fluffy, imparting a creamy, rich texture.
- → Can I substitute the chicken with another protein?
Yes, tofu works well as a vegetarian alternative, maintaining the dish's texture and absorbing the flavorful sauces.
- → What vegetables complement this dish?
Fresh bell pepper, sugar snap peas, and julienned carrots add crunch and color, balanced by herbs like cilantro and Thai basil.
- → How do I adjust the spice level?
Include or omit the red chili slices according to your heat preference to control the spice intensity.
- → What garnishes enhance the flavors?
Chopped roasted peanuts add crunch while lime wedges offer a fresh, zesty finish to the bowl.
