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Creamy Thai-Inspired Coconut Chicken Bowl

A close-up of a white bowl filled with white rice, topped with creamy Coconut Chicken Bowl pieces and fresh cilantro, garnished with lime slices.
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Prepare a simple, creamy, and flavorful coconut chicken dish served over rice with fresh lime and cilantro.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon red curry paste (adjust to taste)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Salt and black pepper to taste
  • 2 cups cooked jasmine rice, for serving
  • 1/4 cup fresh cilantro, chopped, for garnish
  • 1 lime, cut into wedges, for serving

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the coconut oil in a large skillet or pan over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 4 minutes.
  4. Add the garlic and ginger to the skillet. Cook for 1 minute until fragrant.
  5. Stir in the red curry paste and cook for 30 seconds.
  6. Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer.
  7. Stir in the fish sauce and brown sugar. Return the cooked chicken to the skillet.
  8. Simmer uncovered for 8 to 10 minutes, or until the sauce has thickened slightly and the chicken is cooked through.
  9. Remove the skillet from the heat. Stir in the lime juice. Taste and adjust seasoning with more salt, pepper, or fish sauce if needed.
  10. To serve, spoon the cooked jasmine rice into bowls. Top with the creamy coconut chicken and sauce. Garnish generously with fresh cilantro and serve with a lime wedge.

Notes

  • For a richer flavor, use only the thick cream from the top of the unshaken coconut milk can for the initial sauté, reserving the rest for the sauce.
  • Add 1 cup of sliced bell peppers or snap peas during the last 5 minutes of simmering for added vegetables.
  • If you prefer a spicier dish, increase the amount of red curry paste or add a pinch of red pepper flakes with the garlic.

Nutrition

Find it online: https://savoryskies.com/coconut-chicken-bowl-recipe/