Save The smell of coconut milk hitting hot jasmine rice is what hooked me on this bowl. I'd been trying to recreate a dish I had at a tiny restaurant tucked behind a Bangkok market, and after three failed attempts, I finally nailed the balance of creamy, savory, and fresh. My kitchen smelled like a street stall for hours, and I didn't mind one bit. Now it's my go-to when I want something that feels like a mini vacation on a weeknight.
I made this for a group of friends who claimed they didn't like cilantro, and by the end of the night, they were fighting over the last spoonfuls of rice. One of them even asked if I'd teach her how to make it, which felt like the highest compliment. It's become my potluck secret weapon because it looks impressive but doesn't require any tricky timing. The colors alone make people lean in before they even taste it.
Ingredients
- Jasmine rice: Rinsing it until the water runs clear keeps the grains fluffy and prevents gummy coconut rice, a lesson I learned after one too many sticky batches.
- Coconut milk (full-fat): Don't skimp and use the light stuff, the fat is what makes the rice luscious and gives it that signature richness.
- Chicken thighs or breasts: Thighs stay juicier and have more flavor, but breasts work great if you prefer leaner meat, just don't overcook them.
- Fish sauce: It smells strong in the bottle, but it adds a deep umami backbone that soy sauce alone can't match.
- Fresh ginger and garlic: Grating the ginger releases more juice and fragrance than chopping, and it distributes evenly through the chicken.
- Lime juice: Fresh lime is non-negotiable, bottled juice tastes flat and won't give you that bright, tangy pop.
- Sugar snap peas and bell pepper: These add the crunch that makes every bite interesting, don't skip the blanching step for the snap peas or they'll be too tough.
- Thai basil: If you can find it, use it, it has a slight licorice note that regular basil doesn't, but regular basil still works in a pinch.
- Roasted peanuts: They add a toasty, salty finish that ties everything together, I like to chop them roughly so you get little bursts of crunch.
Instructions
- Start the Coconut Rice:
- Combine jasmine rice, coconut milk, water, and salt in a saucepan and bring it to a boil, then lower the heat and cover tightly. Let it simmer undisturbed for 15 to 18 minutes until the liquid is absorbed and the rice is tender, then fluff it gently with a fork.
- Cook the Chicken:
- Heat oil in a large skillet over medium-high heat, then add garlic and ginger and let them sizzle for about a minute until your kitchen smells amazing. Toss in the chicken and cook, stirring occasionally, until golden and cooked through, then stir in fish sauce, soy sauce, brown sugar, white pepper, and lime juice.
- Blanch the Vegetables:
- Drop sugar snap peas and julienned carrot into boiling water for just one minute, then drain and rinse under cold water to stop the cooking. Keep the bell pepper raw so it stays crisp and bright.
- Build Your Bowls:
- Spoon coconut rice into each bowl, then arrange the chicken and all the vegetables on top in little piles so each bowl looks vibrant and inviting. Scatter cilantro, Thai basil, green onion, and chili over everything.
- Finish and Serve:
- Sprinkle chopped peanuts over each bowl and tuck a lime wedge on the side. Squeeze the lime over everything just before eating for that final burst of brightness.
Save One rainy evening, I served this to my sister who was going through a rough week, and she sat quietly at my kitchen counter, eating slowly and savoring every bite. She didn't say much, but she texted me the next day asking for the recipe, which told me everything. Sometimes a bowl of something warm, fragrant, and colorful is exactly the kind of comfort someone needs.
Making It Your Own
If you want to swap the chicken for tofu, press it well and pan-fry until golden before tossing it in the sauce, and use soy sauce in place of fish sauce. I've also made this with shrimp, which cooks even faster and soaks up the ginger and garlic beautifully. For a spicier kick, add a spoonful of red curry paste to the chicken while it cooks, it deepens the flavor and gives the whole bowl a subtle heat.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, but I store the rice, chicken, and vegetables separately so nothing gets soggy. When you reheat the rice, add a splash of water or coconut milk and cover it so it steams back to life. The fresh herbs and peanuts should be added right before serving, not stored with the rest, or they lose their punch.
Pairing and Serving Ideas
This bowl pairs beautifully with a chilled Riesling or a crisp lager, but my favorite is a tall glass of Thai iced tea with its sweet, creamy contrast. If you're serving it for a crowd, set out extra lime wedges, chili slices, and peanuts so everyone can customize their bowl. You can also add a drizzle of sriracha or sweet chili sauce on the side for guests who like a little extra heat.
- Always taste the coconut rice before serving and adjust the salt if needed, coconut milk can vary in saltiness.
- If you can't find Thai basil, a mix of regular basil and a few mint leaves mimics that herbal complexity.
- Leftovers make a great cold rice salad the next day, just toss everything together with extra lime juice.
Save This bowl has become one of those recipes I make without thinking, the kind that feels like muscle memory in the best way. I hope it brings a little brightness and comfort to your table, no matter what kind of week you're having.
Kitchen Guide
- → Can I make this bowl vegetarian?
Yes, substitute the chicken with firm tofu cubes and replace fish sauce with additional soy sauce or a vegetarian fish sauce alternative. The tofu will absorb the marinade beautifully.
- → How spicy is this dish?
The base dish is mild with just a hint of warmth from white pepper. Add sliced red chili to increase heat according to your preference, or serve chili on the side.
- → Can I prepare the components ahead?
The coconut rice reheats well and can be made a day in advance. Cooked chicken stays fresh for 2-3 days. Keep vegetables separate and assemble just before serving for optimal texture.
- → What other proteins work well?
Shrimp cooks quickly and pairs beautifully with coconut. Sliced pork tenderloin or beef strips also work wonderfully with the aromatic seasoning blend.
- → Is there a nut-free option?
Simply omit the roasted peanut garnish. The bowl remains delicious without them, or substitute with toasted sunflower seeds or sesame seeds for similar crunch.
- → Can I use brown rice instead?
Brown rice works but requires more liquid and longer cooking time—about 45 minutes. The texture will be nuttier and the final dish slightly less creamy.