Save Pin
Bursting with sunny flavors, this Coconut Chicken Rice Bowl feels like a mini getaway right at home. Juicy thighs simmer away in silky coconut milk, ending up over hot jasmine rice, making for a cozy meal that’s bright and fresh. The aroma alone will have everyone lining up for more.
First time I tried this, coconut and ginger smells filled the house and my kids couldn’t wait—they snuck in before it even hit the table. Now, it’s what they always ask for when they’re hungry for something comforting.
Tasty Ingredients
- Lime wedges: add zing and bring out all the flavors
- Fresh cilantro: brighten and finish with a pop of color—grab bunches with deep green, not yellow, leaves
- Green onions: slice these for a crisp bite—choose ones with clean white and vibrant green tops
- Salt and pepper: season while you cook
- Vegetable oil: use a plain one for getting the chicken nice and golden
- Garlic and ginger: fresh is best for that punchy taste and scent
- Brown sugar: for mellow sweetness and warmth
- Soy sauce: pick a naturally brewed one for that deep, salty backdrop
- Chicken broth: use clear, low-salt broth for extra layers
- Coconut milk: go full-fat and get that creamy, tropical goodness
- Jasmine rice: soft, floral, and oh-so-aromatic (use recently bought for the best scent)
- Boneless chicken thighs: won’t dry out and grab flavor like a sponge
Simple Steps to Make It
- Put It Together:
- Scoop some jasmine rice into a bowl, top with chicken slices, ladle over plenty of that coconut broth, and throw on green onions, cilantro, and a squeeze of lime
- Sit the Chicken:
- Let finished chicken rest a bit before cutting. Slice across the grain so it stays juicy in every bite
- Simmer Everything:
- Add coconut milk, broth, soy sauce, and brown sugar to the pan. Bring it to a soft boil, lower the heat, cover, and cook gently until the chicken’s super tender
- Toss in the Garlic & Ginger:
- Drop chopped garlic and grated ginger into the pan. Give it a quick stir—about a minute—until it really smells great
- Sear the Chicken:
- Dry your chicken thighs, season with pepper and salt, then brown in hot oil for a few minutes per side. You want a good crust for that flavor
- Cook the Rice:
- Cover rinsed rice with one and a half cups of water in your pot. Boil, then turn down to low and steam tight for about fifteen minutes
- Wash Up the Rice:
- Rinse your jasmine rice until water doesn’t look cloudy anymore. This will keep it light instead of sticky
Save Pin
I’m crazy about how coconut milk turns chicken super tender every time. When this is on the stove, the smell is so nice everybody wants to chat in the kitchen or sneak an extra scoop before dinner
How to Store Leftovers
Let everything cool off, then stash in airtight containers. Keep rice and chicken apart if you don’t want mushy rice. They keep great in the fridge for up to three days. If you need them longer, freeze the cooked chicken and sauce in freezer pouches—just thaw overnight in the fridge, and you’re good
Ingredient Swaps
No thighs? Use cubes of chicken breast—just don’t overdo the cooking or it’ll dry out. Basmati rice can pinch-hit for jasmine if that’s what you’ve got. Add chopped red chili or splash your favorite hot sauce in if you like heat. You can go for light coconut milk but the regular one makes a richer sauce
Save Pin
Best Ways to Serve
Top with crisp raw or steamed veggies—try thin sliced carrots, quick-fried bell peppers, or cucumber ribbons for crunch. Fried or jammy eggs on top are next-level. Finish with some roasted sesame seeds or crushed peanuts—so good
Backstory
Borrowing flavors you’ll find all across Thailand, this bowl brings coconut and jasmine rice together like they do every day in Southeast Asia. It isn’t a classic Thai dish, but it’s an easy, family-friendly mashup with those creamy and vibrant flavors we know and love
Common Questions
- → Which cut of chicken should I pick?
Go for boneless chicken thighs—they stay juicy and tender, but chicken breast works fine if that’s what you’ve got.
- → Can jasmine rice be swapped out for something else?
Sure, regular white rice is fine, but jasmine rice smells amazing and really makes the coconut pop.
- → How can I change how sweet it tastes?
Just add or cut back on the brown sugar to fit your sweet spot. Or squeeze in more lime juice if you want it even brighter.
- → Any tasty veggies to throw in?
Try snap peas, broccoli, bell peppers—even toss in baby spinach right at the end. They all simmer happily in the coconut sauce.
- → What's the best way to keep leftovers fresh?
Pop them in a sealed container and keep in the fridge for three days. Warm up gently so the chicken stays tender and the sauce stays creamy.
- → How can I turn up the heat?
Add some chili flakes or chopped fresh chilies as you cook—use a sprinkle or go big, it’s all about how spicy you like it.