Coconut Chicken Rice Bowl

This Coconut Chicken Rice Bowl brings the sunny taste of Thailand right to your table. Tender chicken thighs are slowly cooked in creamy coconut milk and plated over gently steamed jasmine rice, creating a meal that feels comforting yet vibrant. The fragrant aromas alone turn any regular dinner into something everyone wants a second helping of.

The first time I made this, the kitchen was filled with the scent of coconut and ginger and my kids came running before dinner was done. Now it’s their most-requested comfort meal.

Ingredients

• Boneless skinless chicken thighs: for their juiciness and ability to soak up flavor
• Jasmine rice: for a soft texture and floral note always choose fresh or recently purchased rice for best aroma
• Coconut milk: for creaminess and that tropical quality use full-fat for best flavor
• Chicken broth: for extra depth make sure it’s low sodium and clear
• Soy sauce: for a balanced salty umami choose a naturally brewed brand
• Brown sugar: to add warmth and subtle sweetness
• Garlic and ginger: for sharpness and fragrant undertones always use fresh if possible
• Vegetable oil: for browning the chicken a neutral oil works best
• Salt and pepper: to season as you go
• Green onions: for crisp freshness look for bright white ends and deep green tops
• Fresh cilantro: for a colorful and herbal finish always select bunches with no yellowing leaves
• Lime wedges: for brightness and to wake up all the flavors

Step-by-Step Instructions

Rinse the Rice:

Wash the jasmine rice under cold water until the water runs almost clear This removes surface starch and helps keep your rice separate and fluffy

Cook the Rice:

Place the rinsed rice and one and a half cups of water in your pot Bring to a boil on medium-high then lower to a gentle simmer Cover tightly and let it cook undisturbed for fifteen minutes

Sear the Chicken:

Pat chicken thighs dry and season with salt and pepper Warm vegetable oil in your large saucepan and carefully place the chicken in Cook for four to five minutes per side Let them get a deep golden color to build rich flavor

Add Garlic and Ginger:

Scatter minced garlic and grated ginger into the saucepan with the chicken Stir often for about one minute until their aroma fills the kitchen

Simmer with Coconut Milk:

Pour in the coconut milk chicken broth soy sauce and brown sugar Bring the pan to a gentle bubble then lower the heat Cover and cook for fifteen to twenty minutes until chicken is tender and the cooking liquid is flavorful

Rest and Slice the Chicken:

Remove chicken from the pan and let it sit for a few minutes Slice it across the grain into bite sized strips so it stays juicy

Assemble the Bowls:

Spoon steamed jasmine rice into your bowls Nestle slices of chicken on top and ladle some coconut broth over it all Finish with green onions cilantro and generous lime for each serving

Pin it

I absolutely love the way coconut milk transforms the chicken into something silky and luxurious Every time I cook this recipe the kitchen smells so inviting everyone ends up hovering around the stove telling stories or sneaking just one more spoonful

Storage Tips

Let leftovers cool before sealing in airtight containers Store rice and chicken separately if you want to keep the rice from getting soggy Both will stay fresh in the fridge for up to three days For longer storage freeze cooked chicken and coconut broth in freezer safe bags They will thaw beautifully in the fridge overnight

Ingredient Substitutions

You can swap the chicken thighs for diced chicken breast just watch cooking times to prevent it getting dry For the rice basmati works if that is what you have on hand If you like a little heat thinly sliced red chili or a dash of your favorite hot sauce work beautifully Light coconut milk can be used if you prefer a lighter sauce but the full fat version gives a richer flavor

Pin it

Serving Suggestions

Add colorful steamed veggies or raw veggies right before serving for crunch Thin ribbons of carrot cucumber or quick sautéed bell peppers make it extra special Fried or soft boiled eggs on top are a real treat A sprinkle of chopped peanuts or toasted sesame seeds adds another layer of flavor

Cultural Context

This dish is inspired by flavors found throughout Thailand where coconut milk and jasmine rice are everyday staples While not a traditional Thai recipe it borrows the creamy coconut and vibrant herb garnishes to make an easy family-friendly bowl that echoes those wonderful Southeast Asian flavors

Frequently Asked Questions

→ What type of chicken works best?

Boneless, skinless chicken thighs are ideal as they stay juicy, but chicken breast can also be used.

→ Can I use regular rice instead of jasmine rice?

Yes, but jasmine rice gives a delicate aroma that complements the coconut flavors exceptionally well.

→ How do I adjust the sweetness?

Reduce or increase the brown sugar to taste, or add a touch more lime juice for extra brightness.

→ Are there any good vegetable add-ins?

Bell peppers, broccoli, snap peas, or baby spinach can all be simmered in the coconut broth for added texture.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to three days. Reheat gently to maintain texture and flavor.

→ Can I make it spicier?

Add chili flakes or sliced fresh chilies when cooking for a subtle or strong heat, according to your preference.