Pin this The smell of coconut milk simmering with jasmine rice still reminds me of the afternoon I got caught in a Bangkok rainstorm and ducked into a tiny street kitchen. The cook was assembling these bowls with such casual speed, layering rice, chicken, and herbs like it was second nature. I watched her for twenty minutes, soaked and mesmerized, memorizing every move. When I got home, I recreated it in my own kitchen, and that first bite brought me right back to the wet pavement and sizzling woks. It's been my go-to ever since.
I made this for a friend who swore she didn't like Thai food, and she finished her bowl before anyone else. She kept asking what made it different, and I realized it was the balance, nothing too spicy, nothing too sweet, just clean flavors that let the basil and lime shine. Now she texts me every few weeks asking if I'm making the bowls again. It's become our unofficial dinner tradition, and I love how something so simple turned into a ritual we both look forward to.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Jasmine rice: Rinsing it until the water runs clear keeps the grains fluffy and prevents gummy rice, a step I skipped once and regretted.
- Coconut milk (full-fat): Don't use the light version, the richness is what makes the rice taste like a treat, not a side dish.
- Chicken thighs or breasts: Thighs stay juicier and more forgiving if you overcook slightly, but breasts work if you prefer leaner meat.
- Fish sauce: It smells intense in the bottle but mellows into a savory depth that soy sauce alone can't replicate.
- Fresh ginger: Grating it fine releases more juice and flavor than chopping, and it blends into the chicken beautifully.
- Thai basil: It has a slightly anise note that regular basil doesn't, if you can find it, grab it, it's the secret star.
- Sugar snap peas: A quick blanch keeps them bright green and crisp-tender, perfect for adding crunch without raw bitterness.
- Roasted peanuts: Chopping them fresh right before serving keeps them crunchy and prevents sogginess.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prepare the Coconut Rice:
- Combine jasmine rice, coconut milk, water, and salt in a saucepan and bring to a boil, then lower the heat, cover, and let it simmer for 15 to 18 minutes until the liquid disappears. Let it rest off the heat for 5 minutes before fluffing, this resting time makes all the difference in texture.
- Cook the Chicken:
- Heat oil in a large skillet or wok over medium-high heat, then add garlic and ginger and let them sizzle for a minute until your kitchen smells incredible. Toss in the chicken pieces and cook until golden and cooked through, about 6 to 7 minutes, then stir in fish sauce, soy sauce, brown sugar, white pepper, and lime juice to coat everything in a glossy, savory glaze.
- Prepare the Vegetables:
- Blanch the sugar snap peas and carrots in boiling water for just 1 minute, then drain and rinse under cold water to stop the cooking and lock in the color. Keep the bell pepper raw for maximum crunch and sweetness.
- Assemble the Bowls:
- Divide the coconut rice among 4 bowls and top each with chicken, bell pepper, sugar snap peas, and carrot. Sprinkle generously with cilantro, Thai basil, green onion, and red chili if you want a little heat.
- Garnish & Serve:
- Finish each bowl with chopped roasted peanuts and a lime wedge on the side. Squeeze the lime over everything just before eating for that bright, citrusy pop.
Pin this One evening, I set out all the toppings in little bowls and let everyone build their own, and it turned dinner into something playful and interactive. My nephew piled his bowl so high with peanuts and chili that I thought he'd regret it, but he cleaned the whole thing and asked for seconds. Watching people customize their bowls reminded me that the best meals aren't just about the food, they're about the freedom to make it your own.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
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, it soaks up all that gingery goodness. I've also used shrimp when I had some in the freezer, and it cooks even faster than chicken, just three or four minutes in the hot pan. For a heartier version, add some edamame or roasted sweet potato cubes, both add substance without overwhelming the fresh, bright flavors.
Storing and Reheating
Store the rice, chicken, and vegetables separately in airtight containers, and they'll keep in the fridge for up to three days. The rice reheats beautifully in the microwave with a splash of water to bring back its creamy texture, and the chicken stays tender if you warm it gently. I like to keep the fresh herbs and peanuts separate until serving so they don't wilt or lose their crunch, it makes leftovers feel just as vibrant as the first night.
Pairing and Serving
This bowl pairs beautifully with a crisp Riesling or a cold Thai iced tea, both cut through the richness and complement the herbal notes. If you're serving a crowd, set out extra lime wedges, chili slices, and peanuts so everyone can adjust the heat and crunch to their liking. I've also served it alongside a simple cucumber salad dressed with rice vinegar and a pinch of sugar, the cool, tangy crunch is the perfect contrast.
- Double the coconut rice recipe if you're feeding more than four, it disappears faster than you'd think.
- Prep all your vegetables and herbs before you start cooking so assembly feels effortless.
- Taste the chicken sauce before tossing and adjust the fish sauce or lime if you want it saltier or brighter.
Pin this This bowl has become my answer to busy weeknights and lazy weekends alike, proof that something this vibrant and satisfying doesn't need to be complicated. I hope it brings as much color and comfort to your table as it has to mine.
Frequently Asked Recipe Questions
- → Can I make this dish vegetarian?
Yes, substitute chicken with firm tofu cubes and replace fish sauce with additional soy sauce or a vegetarian fish sauce alternative. The cooking time remains the same.
- → What rice works best for this bowl?
Jasmine rice is ideal because its floral aroma pairs beautifully with coconut milk. Basmati or long-grain white rice are acceptable substitutes, though jasmine provides the most authentic Thai flavor profile.
- → How can I adjust the spice level?
Control heat by varying the amount of red chili slices. For mild flavor, omit entirely; for medium heat, use half a chili; for spicy results, include the entire chili with seeds. You can also serve sriracha on the side.
- → Can I prep components ahead?
Yes, cook coconut rice up to 2 days ahead and reheat gently. Blanch vegetables 1 day prior and store chilled. Marinate chicken for 30 minutes before cooking for enhanced flavor, then cook fresh when assembling.
- → What can I use instead of fish sauce?
For vegetarian options, use soy sauce mixed with a pinch of seaweed flakes or mushroom sauce. Vegan fish sauce alternatives are also available at specialty markets and provide similar umami depth.
- → How do I store leftovers?
Store components separately in airtight containers. Rice keeps 3-4 days refrigerated, chicken lasts 3-4 days, and vegetables stay fresh 2-3 days. Reheat rice and chicken gently, then add fresh vegetables and herbs when serving.
