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Coconut Chicken Rice Bowl

Coconut chicken rice bowl with creamy coconut-sauced chicken served over jasmine rice. Thai-inspired flavors come together with a quick simmer, then finish with mango salsa, fresh cilantro, and lime.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Cut into bite-sized pieces.
  • 2 tbsp oil For searing the chicken.
Coconut curry sauce
  • 1 can (13.5 oz) coconut milk
  • 3 garlic cloves Minced.
  • 1 tbsp fresh ginger Grated.
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp turmeric
  • 1 tsp red curry paste
  • 1 salt and pepper To taste.
To serve
  • 1 cooked jasmine rice For serving.
  • 1 fresh cilantro For topping.
  • 1 lime wedges For serving.
  • 1 mango salsa For topping.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken pieces with salt and pepper, then sear in oil over high heat for 4–5 minutes until golden. Transfer the chicken to a plate and set aside.
Make coconut curry sauce
  1. In the same pan, sauté the garlic and ginger over medium-high heat for 1 minute, stirring until fragrant.
  2. Add coconut milk, soy sauce, lime juice, honey, turmeric, and red curry paste, then stir to combine.
  3. Bring the mixture to a simmer and cook until hot and cohesive, about 2–3 minutes while stirring occasionally.
Simmer and thicken
  1. Return the seared chicken to the pan and bring back to a gentle simmer.
  2. Simmer for 10–12 minutes until the sauce reduces and thickens slightly and the chicken is cooked through, stirring a few times for even coating. If it gets too thick, splash in a teaspoon of water.
Serve
  1. Serve the coconut-sauced chicken over cooked jasmine rice and top with mango salsa, fresh cilantro, and lime wedges. Finish with a squeeze of lime before eating.

Notes

Pro tip: Use full-fat coconut milk for the creamiest texture, and simmer until it coats the back of a spoon. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet with a splash of water to loosen the sauce. Freezing is not recommended for the best mango salsa texture, but the chicken can be frozen up to 2 months and thawed overnight in the fridge. For a lighter option, swap honey for 1–2 tsp maple syrup or omit it if you prefer less sweetness.