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Coconut Chicken Rice Bowl

Coconut chicken rice bowl with Thai-inspired coconut curry sauce: seared chicken, simmered until thick, then piled over jasmine rice. Finished with mango salsa, fresh cilantro, and a squeeze of lime for bright tropical flavor.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Cut into bite-sized pieces.
  • salt and pepper Season the chicken.
Coconut curry sauce
  • 1 can (13.5 oz) coconut milk
  • 3 clove garlic 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
  • 2 tbsp oil For searing and sautéing.
Toppings and serving
  • cooked jasmine rice For serving.
  • fresh cilantro For topping.
  • lime wedges For serving; add a squeeze.
  • mango salsa For topping.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken pieces with salt and pepper, then heat oil in a skillet over high heat. Sear for 4–5 minutes until the chicken is golden, then set it aside.
Build the coconut curry sauce
  1. In the same pan, sauté the garlic and ginger for 1 minute, stirring until fragrant. Keep the heat high enough to prevent browning.
  2. Add coconut milk, soy sauce, lime juice, honey, turmeric, and red curry paste to the pan. Stir well so the curry paste fully dissolves.
  3. Bring the sauce to a simmer, then return the seared chicken to the pan. Adjust the heat to maintain a steady bubbling simmer.
  4. Simmer for 10–12 minutes, stirring occasionally, until the sauce reduces and thickens slightly and the chicken is cooked through. The chicken should be opaque with no pink in the center.
Serve
  1. Spoon the coconut chicken over cooked jasmine rice in bowls. Top with mango salsa, fresh cilantro, and lime wedges for serving.

Notes

For best texture, sear the chicken in a single layer and don’t overcrowd the pan so it browns quickly. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave; freeze the coconut chicken (sauce and chicken) for up to 2 months, then reheat and warm the rice separately. For a gluten-aware option, use low-sodium tamari instead of soy sauce.