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This creamy coconut chicken dish pairs juicy thighs cooked in a velvety coconut milk sauce with fluffy jasmine rice. The tasty combo makes a soothing yet exciting meal that'll transport you to a sunny beach vacation right from your dining room.
I came up with this dish during a freezing cold winter when I was longing for something warm that reminded me of my trips around Southeast Asia. It's now become our family's favorite whenever someone's feeling down.
- Boneless skinless chicken thighs give a richer taste and don't dry out during cooking
- Jasmine rice brings a light flowery smell that works great with the coconut sauce
- Full fat coconut milk makes an incredibly smooth and rich sauce
- Chicken broth gives the sauce more flavor without making it too thick
- Soy sauce adds that can't-miss savory kick to counter the sweetness
- Brown sugar boosts the natural sweetness in the coconut milk
- Fresh garlic and ginger create the flavor base that makes this dish special
- Green onions and cilantro add fresh color and taste on top
- Lime wedges give the tangy zip needed to cut through the richness
How To Make Coconut Chicken Rice Bowl
- Prepare the rice
- Wash jasmine rice under cold water until it runs clear to get rid of extra starch. Put it in a pot with water and cook with the lid on for 15 minutes till it's soft but still a bit firm. Take it off the heat but keep it covered for 5 more minutes so it gets nice and fluffy.
- Sear the chicken
- Put plenty of salt and pepper on both sides of your chicken thighs. Get some oil hot in a big pan and put the chicken in, smooth side facing down. Let it cook without moving it for about 4-5 minutes until it turns golden brown. This first step makes all those yummy flavors that will make your sauce taste amazing.
- Create the aromatic base
- Throw in your chopped garlic and fresh ginger with the chicken. Keep stirring for about a minute until you can really smell them but they haven't turned brown yet. The hot pan will pull out all the good flavors from these ingredients to start your sauce off right.
- Simmer in coconut sauce
- Add the coconut milk and chicken broth to the pan so it bubbles all around the chicken. Mix in soy sauce and brown sugar and stir it all together. Turn the heat down so it just barely bubbles. Let it cook for 15-20 minutes until the chicken hits 165°F and the sauce gets a little thicker.
- Assemble the bowls
- Cut your cooked chicken across the grain into smaller pieces. Put some rice in each bowl to make a base. Add the cut chicken on top and pour lots of the coconut sauce over everything. Top it with your fresh herbs and put lime wedges on the side.
The coconut milk really makes this dish special. I found out that using the full fat kind instead of the light stuff makes the flavor so much better. My grandma always told me to shake the can hard before opening it so the cream and water mix together for the smoothest texture.
Spice Variations
This recipe keeps things pretty mild so everyone can enjoy it, but you can easily turn up the heat if you want. For just a little warmth, toss in a teaspoon of red pepper flakes with your garlic and ginger. If you love spicy food, add one or two Thai bird chilies with the seeds. My favorite way to make it is with a spoonful of Thai red curry paste mixed into the coconut milk, which adds more complex flavors with a medium kick.
Make Ahead and Storage
The flavors in this dish actually get better after sitting for a while, so it's perfect for planning meals ahead. Make everything and then keep the chicken with sauce separate from the rice in containers in your fridge for up to 4 days. When you warm it up, add a little water or broth to the sauce since it gets thicker in the fridge. For longer storage, you can freeze portions for up to 3 months in containers with as little air as possible to keep it fresh.
Veggie Additions
Make this a complete meal by throwing some veggies right into the coconut sauce. Fast-cooking ones like sliced bell peppers, snow peas, or baby spinach can go in during the last 5 minutes of cooking. For tougher veggies like broccoli or cauliflower, add them when there's about 10 minutes of cooking time left. My family really loves adding sweet potato chunks, which I put in at the start of the simmering so they get nice and soft.
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Traditional Inspiration
This dish borrows ideas from different Southeast Asian cooking styles without sticking to just one tradition. The mix of coconut milk, rice, and spicy ingredients shows up all over Thai, Malaysian, and Indonesian food with different twists in each place. While it's not exactly like any specific country's dish, this simpler version captures those key flavors people love while using stuff you can find at most regular grocery stores.
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Frequently Asked Questions
- → Could chicken breast work here?
Yes, chicken breasts can replace thighs. Just keep an eye out to avoid overcooking them as they dry out faster. Adjust the simmering time to 10-15 minutes or until they reach 165°F (74°C).
- → Are there vegetarian alternatives?
For sure! Switch the chicken for cubes of tofu, tempeh, or a mix of colorful veggies like peppers, broccoli, or mushrooms. Use veggie broth instead of chicken broth and tweak the cooking time accordingly.
- → Which coconut milk is the best choice here?
Full-fat coconut milk gives the sauce a thick, creamy texture. You can use light coconut milk if you want fewer calories, but it won’t be as rich. Don’t use cream of coconut, as it’s too sweet for this dish.
- → Can I make it ahead of time?
Totally! The chicken and sauce stay good in the fridge for up to 3 days when kept in airtight containers. Keep the rice stored separately. Reheat slowly on the stove or use a microwave, adding a little broth or water if the sauce thickens up too much.
- → What side dishes would go well with this?
A refreshing cucumber salad, steamed greens, or even mango salsa would pair nicely with the creamy coconut base. Or, if you're feeling indulgent, have it with roti or naan to scoop up every last bit of the sauce.
- → Can I store this in the freezer?
Definitely! The chicken and sauce freeze well for up to 3 months in a tight container. It’s better to whip up fresh rice since thawed rice can end up soggy. To serve, defrost overnight in the fridge and warm gently on the stove.