Creamy Coconut Chicken Rice Bowl
A rich, comforting rice bowl with fluffy coconut-lime jasmine rice and tender chicken thighs simmered in a creamy coconut, ginger, and lime sauce. Balanced, bold, and meal-prep friendly — the kind of bowl that tastes like effort without being complicated.
Prep Time : 15 min
Cook Time : 30 min
Servings : 4
15 min
30 min
4
Ingredients
Coconut Lime Rice
• 300 ml jasmine rice, uncooked — this one on Amazon
• 250 ml water
• 200 ml coconut milk — this one on Amazon
• Pinch of fine sea salt
• 15 ml fresh lime juice
Creamy Coconut Chicken
• 800 g boneless, skinless chicken thighs
• Salt and black pepper, to taste
• 15 ml vegetable oil
• 2 medium onions, thinly sliced
• 5 garlic cloves, minced
• 20 g fresh ginger, finely grated
• 1 small jalapeño, deseeded and finely chopped
• 400 ml chicken stock
• 200 ml coconut cream (not coconut milk) — this one on Amazon
• 30 ml fresh lime juice
• 30 g light brown sugar — this one on Amazon
• 30 ml soy sauce (optional, but strongly recommended)
Optional Thickener (if needed)
• 10 g cornstarch
• 30 ml cold water
To Serve
• Lime slices
• Fresh cilantro
• thin jalapeño slices (optional)
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Directions
- Cook the Coconut Lime Rice
Rinse the jasmine rice under cold water until the water runs almost clear. In a medium pot, combine the water, coconut milk, and salt. Bring to a boil, add the rice, return to a boil, then immediately reduce heat to low, cover, and cook for 15 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes. Add the lime juice and fluff gently with a fork. Do not stir aggressively — airy rice is the goal. - Sear the Chicken
Pat the chicken thighs completely dry and season generously with salt and black pepper. Heat the oil in a large skillet over medium-high heat. Sear the chicken for 6–7 minutes per side until deeply golden and cooked through (74°C / 165°F internal). Remove from the skillet and rest for 5 minutes. - Build the Coconut Sauce
Lower heat to medium. In the same skillet (don’t wipe it out), add the onions and cook 5–7 minutes until soft and lightly golden. Add garlic, ginger, and jalapeño. Cook 60–90 seconds until fragrant — no browning. Pour in chicken stock, lime juice, brown sugar, and soy sauce. Simmer 5–10 minutes until slightly reduced and cohesive. Stir in coconut cream and return to a gentle simmer. - Combine and Finish
Slice the rested chicken or leave whole. Return it to the skillet, spooning sauce over the top. Cover and simmer gently for 3–5 minutes to integrate. If the coconut sauce is thinner than desired, whisk cornstarch with cold water and stir it in. Simmer 1–2 minutes until glossy and lightly thickened. - Serve
Divide the coconut lime rice between bowls. Top with the creamy coconut chicken and plenty of sauce. Finish with lime slices, fresh cilantro, and optional jalapeño.
*Notes :
- Coconut rice turns heavy fast if overworked — fluff once, gently.
- Soy sauce is technically optional; functionally, it isn’t. It gives depth and balance.
- Jalapeño should lift, not burn — deseeding is correct.
- Coconut cream varies wildly; loosen thick brands with a splash of stock.
- This bowl improves after resting — excellent for meal prep.
Nutrition Facts
( per serving )
Calories
~983 kcal
Protein
45 g
Fat
66 g
Carbs
55 g
Calories
~983 kcal
Protein
45 g
Fat
66 g
Carbs
55 g
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Creamy Coconut Chicken Rice Bowl
Ingredients
Method
- Rinse the jasmine rice under cold water until the water runs almost clear. In a medium pot, combine the water, coconut milk, and salt. Bring to a boil, add the rice, return to a boil, then immediately reduce heat to low, cover, and cook for 15 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes. Add the lime juice and fluff gently with a fork. Do not stir aggressively — airy rice is the goal.
- Pat the chicken thighs completely dry and season generously with salt and black pepper. Heat the oil in a large skillet over medium-high heat. Sear the chicken for 6–7 minutes per side until deeply golden and cooked through (74°C / 165°F internal). Remove from the skillet and rest for 5 minutes.
- Lower heat to medium. In the same skillet (don’t wipe it out), add the onions and cook 5–7 minutes until soft and lightly golden. Add garlic, ginger, and jalapeño. Cook 60–90 seconds until fragrant — no browning. Pour in chicken stock, lime juice, brown sugar, and soy sauce. Simmer 5–10 minutes until slightly reduced and cohesive. Stir in coconut cream and return to a gentle simmer.
- Slice the rested chicken or leave whole. Return it to the skillet, spooning sauce over the top. Cover and simmer gently for 3–5 minutes to integrate. If the coconut sauce is thinner than desired, whisk cornstarch with cold water and stir it in. Simmer 1–2 minutes until glossy and lightly thickened.
- Divide the coconut lime rice between bowls. Top with the creamy coconut chicken and plenty of sauce. Finish with lime slices, fresh cilantro, and optional jalapeño.
Notes
- Coconut rice turns heavy fast if overworked — fluff once, gently.
- Soy sauce is technically optional; functionally, it isn’t. It gives depth and balance.
- Jalapeño should lift, not burn — deseeding is correct.
- Coconut cream varies wildly; loosen thick brands with a splash of stock.
- This bowl improves after resting — excellent for meal prep.