Save Bring the vibrant and aromatic essence of Southeast Asia to your table with this Thai Chicken Coconut Bowl. Featuring a harmonious blend of creamy coconut rice, tender chicken thighs, and a crisp medley of fresh vegetables, this dish offers a delightful balance of savory, sweet, and herbal flavors that will transport your senses with every bite.
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This bowl is as nutritious as it is flavorful, providing a colorful array of vitamins from the bell peppers, carrots, and snap peas. Whether you're looking for a wholesome weeknight dinner or a stunning meal to serve guests, this versatile dish delivers on both taste and presentation.
Ingredients
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- For the Coconut Rice: 1 cup jasmine rice (rinsed), 1 cup full-fat coconut milk, 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 (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 Garnish: 1/4 cup roasted peanuts (chopped), extra lime wedges
Instructions
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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).
- 5. Garnish & Serve
- Sprinkle chopped peanuts over each bowl. Serve with extra lime wedges.
Zusatztipps für die Zubereitung
For the fluffiest rice, ensure you rinse the jasmine grains thoroughly until the water runs clear. After cooking, letting the rice rest covered allows the moisture to distribute evenly. For the vegetables, a quick blanching of the snap peas and carrots preserves their bright color while keeping them perfectly tender-crisp.
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Varianten und Anpassungen
To make this a vegetarian meal, simply substitute the chicken with firm tofu and use extra soy sauce or a vegan stir-fry sauce in place of the fish sauce. You can also adjust the spice level by adding more or less of the red chili garnish to suit your personal heat preference.
Serviervorschläge
Serve these bowls while steaming hot, accompanied by a crisp, chilled Riesling to balance the creamy coconut and zesty lime. For a non-alcoholic option, a traditional Thai iced tea provides a sweet and refreshing contrast to the savory and herbal notes of the bowl.
Save With a perfect blend of protein, healthy fats, and vibrant vegetables, this Thai Chicken Coconut Bowl is a satisfying and wholesome meal. Each serving contains approximately 525 calories, 29g of protein, and 49g of carbohydrates, making it a balanced choice for any lunch or dinner.
Recipe FAQs
- → Can I make this bowl ahead of time?
Yes, components can be prepared up to 3 days in advance. Store rice, chicken, and vegetables separately in airtight containers. Reheat rice and chicken gently, then assemble with fresh vegetables and herbs before serving.
- → What protein alternatives work well?
Firm tofu, shrimp, or sliced beef make excellent substitutes. Adjust cooking times accordingly—shrimp needs 3-4 minutes, beef slices 4-5 minutes, and tofu should be pressed and pan-fried until golden.
- → Is the coconut rice very sweet?
The rice has mild sweetness from coconut milk, balanced by salt. It complements rather than overpowers the savory chicken and fresh vegetables. For less sweetness, use half coconut milk and half water or broth.
- → Can I use brown rice instead?
Absolutely. Brown rice requires 40-45 minutes to cook and more liquid—use 1.25 cups each of coconut milk and water. The nutty flavor pairs beautifully with Thai seasonings.
- → How can I adjust the spice level?
Control heat through the red chili garnish. For more spice, add sliced Thai bird's eye chilies or red pepper flakes to the chicken marinade. Fresh chili paste works well too.
- → What vegetables can I substitute?
Try shredded cabbage, snow peas, cucumber, bean sprouts, or steamed broccoli. For a cooked vegetable option, stir-fry bok choy or baby corn with the chicken.
