Coconut Chicken Rice Bowl

$- 2 cups jasmine rice - 1 ½ cups coconut milk - 500g boneless, skinless chicken thighs - 1 tablespoon curry powder - 1 tablespoon garlic powder - 1 teaspoon ginger powder - 1 red bell pepper, sliced - 1 cup snap peas - Fresh cilantro, chopped (for garnish) When making a Coconut Chicken Rice Bowl, start with the main ingredients. Jasmine rice gives a nice texture. Coconut milk adds a rich flavor. Chicken thighs are juicy and tender. Next, you need seasonings to boost the taste. Curry powder adds warmth. Garlic powder brings depth, while ginger powder adds a zing. Together, they create a balanced flavor profile. Finally, fresh ingredients brighten the dish. The red bell pepper adds crunch and color. Snap peas bring a sweet snap. Fresh cilantro makes it fresh and vibrant. Each ingredient contributes to a delicious and simple meal. {{ingredient_image_1}} - Rinse the jasmine rice. Rinsing helps remove extra starch. You want the rice to be fluffy, not sticky. - Combine ingredients in a saucepan. In a medium pot, mix the rinsed rice, coconut milk, and water. Stir gently. - Season the chicken pieces. Sprinkle the chicken with curry powder, garlic powder, ginger powder, salt, and pepper. Mix well. - Sauté the chicken in a skillet. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken. Cook for about 6-8 minutes. The chicken should be golden brown and cooked through. - Add vegetables to the skillet. Toss in the sliced red bell pepper and snap peas. Cook for 3-4 more minutes. The veggies should be tender but still crisp. - Serve with coconut rice and garnish. Scoop the coconut rice into bowls. Top with the chicken and veggies. Garnish with fresh cilantro. Add lime wedges on the side for a zesty kick. To make the best coconut rice, start with rinsing the jasmine rice. Rinse it under cold water until the water runs clear. This step gets rid of extra starch. Less starch means fluffier rice. After cooking, let the rice rest for five minutes. This helps it finish cooking and makes it even fluffier. For juicy chicken, marinate it with the spices. Use curry powder, garlic powder, ginger powder, salt, and pepper. Let it sit for even just 15 minutes for better taste. Cook the chicken for about six to eight minutes. This time ensures it cooks through and stays tender. Garnish your dish with fresh cilantro for a pop of color. You can also add a few lime wedges on the side. The lime juice adds brightness to the bowl. Serve the chicken and veggies over the coconut rice for a beautiful meal. Pro Tips Rinse the Rice: Always rinse your jasmine rice under cold water until the water runs clear. This step is crucial for removing excess starch, resulting in fluffy, non-gummy rice. Cook Chicken Thoroughly: Ensure that the chicken is cooked until golden brown and reaches an internal temperature of 165°F (75°C) for safety and best flavor. Vegetable Crunch: Add vegetables like red bell pepper and snap peas towards the end of cooking to maintain their vibrant color and crisp texture. Lime Zest: Serving lime wedges on the side adds a refreshing zing that elevates the flavors of the dish—don’t skip this step! {{image_2}} You can change a few things to make this dish your own. For protein, try using tofu or shrimp. Both options taste great in this bowl. If you want to switch up the veggies, broccoli and carrots work well too. These choices add color and crunch to your meal. Want to add more flavor? Sprinkle in some coconut flakes. They give a nice texture. You can also adjust the spices. If you like heat, add more curry powder or even a pinch of chili flakes. These changes can make the dish pop with flavor. Think about how you want to serve this dish. You can use a bowl for a cozy feel or a plate for a more elegant look. Both work well! Pair your meal with a side of steamed greens or a light salad. These sides add freshness and balance to your meal. Store your Coconut Chicken Rice Bowl in airtight containers. This keeps the flavors fresh. Make sure the dish cools down before sealing. In the fridge, it lasts for up to three days. If you want to enjoy it later, remember to label the container. This way, you won't forget when you made it. You can freeze your Coconut Chicken Rice Bowl too. First, let it cool completely. Then, place it in a freezer-safe container. Remove as much air as possible to avoid freezer burn. It will stay good for about three months. When you want to eat it, thaw in the fridge overnight. Reheat in the microwave until piping hot. Stir it halfway through to heat evenly. To keep your vegetables fresh, store them in the fridge. Use a plastic bag or container with holes for airflow. This helps reduce moisture and spoilage. If you cook rice ahead of time, let it cool fully. Store it in an airtight container in the fridge. Use it within five days for the best taste. A Coconut Chicken Rice Bowl is a hearty dish featuring tender chicken, rice, and veggies in a creamy coconut sauce. The dish brings a taste of Southeast Asian flavors into your kitchen. This meal is not just tasty; it also holds cultural significance. It reflects the use of coconut in many tropical cuisines, symbolizing warmth and comfort. To make this dish vegetarian, replace chicken with firm tofu or chickpeas. Use vegetable broth instead of water for cooking the rice. You can also add more veggies like carrots or mushrooms. These swaps help keep the dish full of flavor and texture. Yes, you can make this dish ahead. Cook the rice and chicken mixture separately. Store them in airtight containers in the fridge. This way, the rice stays fluffy, and the chicken remains juicy. Reheat them together when you're ready to eat. This blog post guides you through making a delicious Coconut Chicken Rice Bowl. You learned about key ingredients like jasmine rice, chicken thighs, and spices that add flavor. We covered simple steps for cooking the dish and tips for perfect rice and chicken. You can even customize with different veggies or proteins. In closing, enjoy experimenting with flavors and textures in your home kitchen. Keep these tips handy for a delightful meal every time. Happy cooking!$

Coconut Chicken Rice Bowl

A delicious and creamy rice bowl featuring tender chicken and vibrant vegetables, all cooked in coconut milk.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Asian

Servings 4

Ingredients

2 cups jasmine rice
1.5 cups coconut milk
1 cup water
500 g boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon curry powder
1 tablespoon garlic powder
1 teaspoon ginger powder
2 tablespoons soy sauce
1 tablespoon olive oil
1 unit red bell pepper, sliced
1 cup snap peas
to taste salt and pepper
to taste fresh cilantro, chopped (for garnish)
to serve lime wedges

Instructions

Start by rinsing the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from being gummy.
In a medium saucepan, combine the rinsed rice, coconut milk, and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the rice absorbs the liquid and is fluffy. Remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork.
While the rice is cooking, heat the olive oil in a large skillet over medium-high heat.
Season the chicken pieces with curry powder, garlic powder, ginger powder, salt, and pepper. Add the seasoned chicken to the skillet and cook for about 6-8 minutes, or until golden brown and cooked through.
Add the sliced red bell pepper and snap peas to the skillet with the chicken, cooking for an additional 3-4 minutes until the vegetables are tender-crisp. Drizzle in soy sauce and stir to combine.
To serve, divide the coconut rice among bowls, top with the chicken and vegetable mixture, and garnish with fresh cilantro.
Serve with lime wedges on the side for an added zesty kick.

Notes

Feel free to add more vegetables or adjust the spices to your taste.

Keyword chicken, coconut, easy, one pot, rice bowl