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A bowl of creamy coconut chicken over jasmine rice with snap peas and lime wedges.

Coconut Chicken Rice Bowl

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 1.5 lbs chicken breast, cubed
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups jasmine rice
  • 3 cups chicken broth
  • 2 tbsp vegetable oil
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic , minced
  • 1 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 red bell pepper, sliced
  • 1 cup sugar snap peas
  • 1/2 cup fresh cilantro, chopped
  • 2 limes , cut into wedges

Method
 

  1. Rinse jasmine rice until water runs clear and cook with 3 cups chicken broth in a covered pot or rice cooker until tender.
  2. Heat vegetable oil in a large skillet over medium-high heat.
  3. Add chicken cubes and sear until browned on all sides, approximately 5 to 7 minutes.
  4. Add minced garlic, grated ginger, and red curry paste to the skillet and sauté for 1 minute until fragrant.
  5. Pour in coconut milk, fish sauce, and brown sugar and stir to combine thoroughly.
  6. Lower heat to medium-low and simmer for 10 minutes until chicken is cooked through and the sauce has thickened.
  7. Add bell peppers and snap peas during the last 3 minutes of simmering to maintain a crisp-tender texture.
  8. Divide the cooked jasmine rice into four serving bowls.
  9. Spoon the coconut chicken and sauce generously over the rice.
  10. Garnish with fresh cilantro and serve with lime wedges for squeezing over the bowl.