Description
A creamy and flavorful rice bowl topped with coconut-simmered chicken, fresh cucumber, lime, and toasted coconut, perfect for busy weeknights.
Ingredients
Scale
- 680 g (1.5 lb) boneless, skinless chicken thighs
- 300 g (1 1/2 cups) jasmine rice, rinsed
- 760 ml total coconut milk (400 ml for sauce, 360 ml for rice)
- 360 ml (1 1/2 cups) water
- 3 cloves garlic, minced
- 1 tbsp (6 g) grated ginger
- 25 g (2 tbsp) brown sugar
- 15 ml (1 tbsp) fish sauce or soy sauce
- 15 ml (1 tbsp) lime juice
- 30 g (1/3 cup) toasted coconut flakes
- Optional toppings: thinly sliced cucumber, cilantro, scallions, sliced chili, toasted peanuts
Instructions
- Marinate the chicken with lime juice, fish sauce, brown sugar, minced garlic, salt, and pepper for 10–15 minutes.
- Rinse jasmine rice under cold water; cook in a saucepan with coconut milk, water, and salt for 12–15 minutes, then let rest.
- Toast coconut flakes in a small skillet until golden and fragrant.
- Brown chicken in a skillet, searing both sides until nicely browned.
- Add coconut milk, ginger, garlic, fish sauce, and brown sugar to the skillet with chicken; simmer until chicken is cooked through.
- Rest chicken, slice, and assemble bowls with cooked rice, chicken, sauce, and toppings.
Notes
For a lighter sauce, skim excess fat from coconut milk. This recipe can be made ahead and stored in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 6g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg