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Creamy Coconut Chicken Rice Bowl

creamy coconut chicken rice bowl - featured image
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A comforting and creamy chicken rice bowl made with coconut milk, fresh herbs, and fragrant jasmine or basmati rice. Easy to prepare and perfect for a quick, flavorful meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 cup jasmine or basmati rice, rinsed
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 cup fresh basil (Thai basil preferred), chopped
  • 2 tablespoons fresh mint leaves, chopped
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon coconut oil or neutral oil (like canola)
  • 1 tablespoon fish sauce or soy sauce
  • Juice of 1 lime
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 small chili pepper, finely sliced
  • Optional garnishes: toasted shredded coconut, sliced green onions, extra lime wedges

Instructions

  1. Rinse 1 cup jasmine or basmati rice under cold water until water runs clear. Dice onion, mince garlic, grate ginger, chop cilantro, basil, and mint. Cut chicken into bite-sized pieces. Slice chili if using.
  2. In a medium saucepan, combine rinsed rice with 1 1/4 cups water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let steam, covered, for 3 minutes. Fluff with a fork.
  3. Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Stir in garlic and ginger and cook for 1 minute until fragrant.
  4. Add chicken pieces, season with salt and pepper, and cook, stirring occasionally, until chicken is cooked through and lightly browned, about 6-8 minutes.
  5. Pour in the coconut milk, add fish sauce or soy sauce, and lime juice. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 6-8 minutes until sauce thickens slightly and coats the chicken. Adjust seasoning as needed.
  6. Turn off heat and gently stir in chopped cilantro, basil, and mint. Add sliced chili if using.
  7. Serve the creamy coconut chicken over the fluffy rice. Garnish with toasted shredded coconut, sliced green onions, and extra lime wedges if desired.

Notes

If the sauce is too thin, simmer longer on low heat, stirring often. If too thick, add a splash of water or more coconut milk. Add fresh herbs at the end to preserve their flavor and color. Rinsing rice removes excess starch for fluffier texture. Use chicken thighs for juicier meat, but breasts work fine if careful not to overcook.

Nutrition

Keywords: coconut chicken, rice bowl, creamy coconut milk, fresh herbs, easy dinner, quick meal, gluten-free, dairy-free

Find it online: https://atomicbite.com/creamy-coconut-chicken-rice-bowl-recipe-easy-homemade-fresh-herb-guide/