Coconut Chicken Rice Bowl
This Coconut Chicken Rice Bowl is creamy, savory, and bursting with Southeast Asian flavor. Tender chicken simmers in a fragrant coconut curry sauce, served over jasmine rice for a satisfying, easy dinner that works beautifully for weeknights or meal prep.
Ingredients
- - 1 lb boneless skinless chicken breasts (cut into bite-sized pieces)
- - 1 tbsp coconut oil
- - 1 small onion diced
- - 2 garlic cloves minced
- - 1 tbsp freshly grated ginger
- - 1 ½ tsp curry powder
- - 1 tsp ground turmeric
- - 1 tsp salt adjust to taste
- - ½ tsp ground black pepper
- - 1 ½ cups full-fat coconut milk canned
- - 1 tbsp lime juice
- - 2 tsp brown sugar
- - 2 cups cooked jasmine rice
- - 2 tbsp chopped fresh cilantro for garnish
- - Lime wedges optional, for serving
- - Red chili flakes optional, for spice
Instructions
- In a large skillet, heat coconut oil over medium heat. Add diced onions and sauté for 3–4 minutes until translucent.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add the chicken pieces and season with curry powder, turmeric, salt, and pepper. Cook for 5–6 minutes until chicken is browned.
- Pour in the coconut milk and add brown sugar and lime juice. Stir to combine, bring to a simmer.
- Reduce heat to low and simmer uncovered for 10–12 minutes until the sauce thickens slightly and chicken is fully cooked.
- Serve hot over jasmine rice. Garnish with chopped cilantro and a squeeze of lime juice.
Notes
Recipe notes
• For added spice, include red curry paste or chopped chili.
• To make it vegetarian, replace chicken with tofu or chickpeas.
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave. Recipe variations
• Try serving over brown rice or quinoa for a healthier twist.
• Add sautéed bell peppers, peas, or spinach to bulk up the bowl.
• Use chicken thighs for richer flavor or shrimp for a seafood variation. Recipe tips
1. Don’t rush the sautéing—letting onions, garlic, and ginger properly cook builds the flavor base.
2. Use full-fat coconut milk for the creamiest texture.
3. Taste the sauce before serving and adjust lime juice or salt as needed.
4. Avoid overcooking the chicken to keep it juicy.
5. Simmer uncovered to allow the sauce to reduce and concentrate flavor. Recipe conclusion
This Coconut Chicken Rice Bowl is the perfect balance of comfort and exotic flavor. Whether you're meal prepping or feeding the family, it's an easy weeknight dinner that delivers big. Try it, share your version, and tag us on social media!
• For added spice, include red curry paste or chopped chili.
• To make it vegetarian, replace chicken with tofu or chickpeas.
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave. Recipe variations
• Try serving over brown rice or quinoa for a healthier twist.
• Add sautéed bell peppers, peas, or spinach to bulk up the bowl.
• Use chicken thighs for richer flavor or shrimp for a seafood variation. Recipe tips
1. Don’t rush the sautéing—letting onions, garlic, and ginger properly cook builds the flavor base.
2. Use full-fat coconut milk for the creamiest texture.
3. Taste the sauce before serving and adjust lime juice or salt as needed.
4. Avoid overcooking the chicken to keep it juicy.
5. Simmer uncovered to allow the sauce to reduce and concentrate flavor. Recipe conclusion
This Coconut Chicken Rice Bowl is the perfect balance of comfort and exotic flavor. Whether you're meal prepping or feeding the family, it's an easy weeknight dinner that delivers big. Try it, share your version, and tag us on social media!