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Coconut Chicken Rice Bowl

A creamy and savory coconut curry chicken served over fluffy rice, topped with fresh herbs and crunchy vegetables, perfect for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 600
Ingredients Method Notes

Ingredients
  

For the chicken and sauce
  • 1 lb chicken breast, diced Diced into evenly sized pieces
  • 1 can (14 oz) coconut milk Creamy base for the sauce
  • 2 cloves garlic, minced Add depth of flavor
  • 1 tablespoon ginger, minced Enhances aromatic profile
  • 1 tablespoon curry powder For a golden and aromatic sauce
  • 1 tablespoon soy sauce or tamari Adds savory flavor
For serving
  • 2 cups cooked white rice or jasmine rice Serves as the bowl base
  • Fresh herbs (like cilantro or parsley) for garnish Adds freshness
  • Lime wedges for serving Brightens flavors
  • Crushed vegetables (like bell peppers or carrots) for topping Adds crunch and texture

Method
 

Preparation
  1. Heat a little oil in a skillet over medium heat. Add the minced garlic and ginger and sauté just until fragrant—about 30–60 seconds.
  2. Add the diced chicken breast to the skillet. Cook, stirring occasionally, until lightly browned on the outside.
Building the Sauce
  1. Stir in the coconut milk, curry powder, soy sauce (or tamari), plus salt and pepper to taste.
  2. Let everything simmer for 10–15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
Assembly
  1. Spoon the coconut chicken and sauce over cooked rice.
  2. Top with fresh herbs, crunchy vegetables, and serve with lime wedges for squeezing.

Notes

For best results, keep garlic moving in the pan to avoid bitterness. Use similar-sized chicken pieces for even cooking. Allow a gentle simmer for sauce thickness, and adjust seasoning after simmering.