Description
This Coconut Chicken Rice Bowl is a vibrant, flavorful dish featuring tender chicken cooked in a fragrant coconut curry sauce with fresh vegetables, served over fluffy jasmine rice cooked in coconut milk. Ready in just 30 minutes, this easy-to-make recipe perfectly balances creamy, tangy, and savory notes for a satisfying meal any day of the week.
Ingredients
Scale
Rice
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
Chicken and Vegetables
- 2 boneless, skinless chicken breasts, diced
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, sliced
- 1/2 cup snap peas
- 1/4 cup shredded carrots
Seasonings and Garnishes
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup chopped peanuts (optional)
Instructions
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a pot, combine rinsed rice with the can of coconut milk and chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes. After cooking, remove the pot from heat and allow the rice to sit, covered, for another 5 minutes to finish steaming.
- Prepare the Chicken: While the rice cooks, heat the coconut oil in a skillet over medium heat. Add the diced chicken breasts and cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through inside.
- Sauté Aromatics and Season: Add minced garlic and grated ginger to the skillet with the chicken. Sauté for about 1 minute until fragrant. Stir in soy sauce, curry powder, salt, and black pepper, mixing well to coat the chicken evenly with the spices.
- Simmer Vegetables: Pour in the remaining coconut milk and bring the mixture to a gentle simmer. Add the sliced red bell pepper, snap peas, and shredded carrots to the skillet. Cook for about 5 minutes until the vegetables are tender but still retain a slight crunch.
- Finish the Dish: Remove the skillet from heat and stir in the fresh lime juice and chopped cilantro to brighten the flavors.
- Assemble and Serve: Fluff the cooked rice with a fork and divide it evenly into four serving bowls. Top each bowl with the coconut chicken and vegetable mixture. Garnish with chopped peanuts, additional cilantro, and lime wedges if desired for extra texture and freshness.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Peanuts are optional but add a nice crunch; omit if allergic.
- Adjust curry powder amount to taste for milder or spicier curry flavor.
- You can substitute jasmine rice with basmati rice if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this dish vegan, replace chicken with tofu and use vegetable broth instead of chicken broth.
