Description
A quick, creamy, and savory coconut chicken rice bowl that comes together in under 20 minutes. This gluten-free and dairy-free meal is perfect for busy weeknights and offers restaurant-quality comfort food without the hassle.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce or tamari
- 1 tablespoon coconut aminos (optional)
- 1–2 teaspoons red curry paste
- 1 tablespoon vegetable oil or coconut oil
- 1 cup white jasmine rice, uncooked
- 2 stalks green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- Rinse 1 cup of jasmine rice under cold water until clear. Combine with 1.5 cups of water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Pat chicken thighs dry with paper towels and season generously with salt and pepper. Cut into bite-sized pieces.
- Heat oil in a large skillet over medium-high heat. Sear chicken in a single layer for 3-4 minutes until golden brown on one side, then flip and cook for another 2-3 minutes until mostly cooked through. Remove chicken and set aside.
- Reduce heat to medium in the same pan. Add minced garlic and ginger, sautéing for 30-60 seconds until fragrant.
- Stir in red curry paste and cook for 30 seconds to toast the spices.
- Pour in coconut milk and chicken broth, whisking to combine. Stir in soy sauce and coconut aminos. Bring to a gentle simmer.
- Return chicken to the pan, spooning sauce over the top. Reduce heat to low, cover, and simmer for 5-7 minutes until chicken is fork-tender and sauce has thickened.
- Taste and adjust seasoning with salt or lime juice. Serve over fluffy jasmine rice, garnished with green onions and cilantro. Squeeze lime wedges over the top before eating.
Notes
Use full-fat coconut milk for the best texture. Ensure curry paste and soy sauce are certified gluten-free if needed. Chicken thighs stay juicier than breasts; if using breasts, pound them thin. The sauce will thicken as it cools, making it great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 550
- Sugar: 4
- Sodium: 600
- Fat: 28
- Saturated Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
Keywords: coconut chicken, rice bowl, quick dinner, gluten-free, dairy-free, meal prep, 20 minute meals, healthy dinner, chicken thighs, jasmine rice