Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup jasmine rice
- 1 (13.5 oz) can full-fat coconut milk, divided
- 1 tbsp coconut oil
- 1 tbsp fresh ginger, minced
- 1 tsp yellow curry powder
- Zest and juice of 1 lime
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- Step 1: Prepare the Coconut Rice. Rinse the jasmine rice. In a medium saucepan, combine the rice, 1 cup of coconut milk, 3/4 cup water, and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed. Keep covered and set aside.
- Step 2: Sear the Chicken. Season the chicken pieces generously with salt and pepper. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the chicken and sear for 4-5 minutes until browned on all sides. Remove the chicken from the pan and set aside.
- Step 3: Create the Coconut Sauce. Reduce the heat to medium. Add the minced ginger and curry powder to the skillet and cook for 1 minute until fragrant. Pour in the remaining coconut milk and the lime juice. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Step 4: Simmer and Thicken. Return the seared chicken to the skillet. Reduce the heat to low and simmer for 8-10 minutes, stirring occasionally, until the sauce has slightly reduced and thickened, and the chicken is fully cooked through (internal temperature 165°F). Stir in the lime zest.
- Step 5: Assemble the Bowls. Fluff the coconut rice with a fork and divide it among serving bowls. Spoon the creamy coconut chicken and sauce over the rice. Garnish each bowl generously with fresh chopped cilantro before serving.
Notes
- Store leftover coconut chicken and rice separately in airtight containers in the refrigerator for up to 3 days, as the creamy sauce will thicken considerably when chilled.
- When reheating the chicken and sauce, add a splash of water or extra coconut milk (about 1-2 teaspoons per serving) to the pan to restore the sauce's smooth, creamy consistency.
- For added texture and brightness, serve the finished bowls with a sprinkle of toasted peanuts or a side of thinly sliced, quickly pickled red onions.
- Maximize the flavor of the sauce by ensuring you scrape up the caramelized chicken bits (fond) from the skillet when adding the remaining coconut milk in Step 3.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American