Thai Curry Chicken Coconut Bowl (Print)

Tender chicken, veggies, and jasmine rice meet rich Thai coconut curry for bold flavor in every bite.

# Components:

→ Chicken

01 - 500 grams boneless, skinless chicken thighs, cut into bite-size pieces
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Rice

05 - 240 grams jasmine rice
06 - 2 cups water
07 - 1/4 teaspoon salt

→ Vegetables

08 - 1 red bell pepper, thinly sliced
09 - 1 cup snow peas, trimmed
10 - 1 medium carrot, julienned
11 - 1 small red onion, thinly sliced

→ Coconut Curry Sauce

12 - 1 can (400 ml) full-fat coconut milk
13 - 2 tablespoons Thai red curry paste
14 - 1 tablespoon fish sauce
15 - 1 tablespoon soy sauce (use gluten-free if needed)
16 - 1 tablespoon brown sugar
17 - 1 teaspoon grated fresh ginger
18 - 2 cloves garlic, minced
19 - Juice of 1/2 lime

→ Garnish

20 - Fresh cilantro leaves
21 - Lime wedges
22 - Sliced red chili (optional)

# Directions:

01 - Rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice, water, and salt in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 12–15 minutes, or until the rice is tender. Remove from heat and allow it to rest, covered, for 5 minutes.
02 - While the rice is cooking, heat the vegetable oil in a large skillet or wok over medium-high heat. Season the chicken pieces with salt and pepper. Add the seasoned chicken to the hot pan and sauté for 5–6 minutes, until golden brown and cooked through. Remove the chicken from the pan and set it aside.
03 - In the same skillet or wok used for the chicken, add the sliced red onion, red bell pepper, julienned carrot, and trimmed snow peas. Stir-fry the vegetables for 3–4 minutes, until they are just tender-crisp. Remove the sautéed vegetables from the pan and set them aside with the cooked chicken.
04 - Reduce the heat in the skillet or wok to medium. Add a splash more oil if needed. Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant. Stir in the Thai red curry paste and cook for 1 minute, stirring constantly.
05 - Pour in the full-fat coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine all ingredients thoroughly and simmer for 3–4 minutes, or until the sauce has slightly thickened. Return the cooked chicken and sautéed vegetables to the pan. Toss everything together to coat evenly with the sauce and simmer for an additional 2–3 minutes. Stir in the fresh lime juice.
06 - Fluff the cooked jasmine rice with a fork. Divide the rice evenly among four serving bowls. Top each bowl with the curry chicken and vegetable mixture. Spoon any extra coconut curry sauce over the top of each serving.
07 - Garnish the bowls with fresh cilantro leaves, lime wedges, and sliced red chili, if desired. Serve immediately.

# Expert Advice:

01 -
  • Easy to adapt for different diets and tastes
  • A complete meal in one bowl with protein, veggies, and grains
  • Rich curry flavor with little effort using store-bought paste
  • Colorful and nourishing—great for brightening a weeknight dinner
02 -
  • Packed with protein and fiber for sustained energy
  • Naturally dairy free and can be made gluten free
  • Freezes well for future easy meals
03 -
  • Always pre-rinse your rice so it cooks up light and fluffy
  • To maximize flavor, toast the curry paste until it darkens and smells fragrant before adding coconut milk
  • Brighten the bowl just before serving with a generous squeeze of lime and plenty of fresh herbs

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