Coconut Chicken Rice Bowl

This Coconut Chicken Rice Bowl brings together tender pieces of chicken simmered in a fragrant, lightly spiced coconut curry sauce, served atop nutty brown rice and topped with crisp carrots, creamy avocado, crunchy peanuts, and bright cilantro. It’s a weeknight favorite that delivers restaurant-quality flavor with minimal effort.

Why You’ll Love Coconut Chicken Rice Bowl

• Ready in under 30 minutes, perfect for busy evenings
• Balanced meal with protein, whole grains, and fresh produce
• Naturally dairy-free and easily customizable
• Make-ahead friendly and freezer-safe components
• Crowd-pleasing layers of texture and flavor

Ingredients

• 1 tablespoon canola oil
• 1 pound boneless skinless chicken thighs, cut into bite-size pieces
• ½ teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• ½ cup finely diced yellow onion
• 1 clove garlic, minced
• 1½ teaspoons curry powder
• ¼ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes (optional, for heat)
• 1 (13.5-ounce) can light coconut milk
• ½ cup water
• 3 tablespoons chopped fresh cilantro, plus more for garnish
• 4 cups cooked brown rice (or cauliflower rice for lower carbs)
• 1 cup shredded carrots
• 1 avocado, sliced
• ¼ cup chopped roasted peanuts
• Lime wedges, for serving

Directions

1. Prep all ingredients before turning on the heat: dice the onion, mince the garlic, chop cilantro, shred the carrots, slice the avocado, and cut the chicken into even, bite-size pieces. Measure out spices, coconut milk, and water so they’re ready at hand.

2. Warm a large skillet over medium-high heat. Add the canola oil and swirl to coat the bottom of the pan.

3. Once the oil shimmers, add the chicken pieces in a single layer. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Let the chicken sear undisturbed for 2 to 3 minutes, until the bottoms are golden.

4. Stir the chicken and continue to cook, stirring occasionally, until no longer pink on the outside, about 2 more minutes. Use a slotted spoon to push chicken to one side of the pan.

5. Add the diced onion to the empty side of the skillet. Cook, stirring the onion occasionally, until softened and translucent, about 2 minutes.

6. Stir the onion and chicken together, then add the minced garlic. Cook, stirring constantly, for 30 seconds or until fragrant—do not let the garlic brown.

7. Sprinkle in the curry powder, smoked paprika, and red pepper flakes (if using). Stir constantly for 30 seconds to toast the spices and coat the chicken evenly.

8. Pour in the coconut milk and water, scraping up any browned bits from the bottom of the pan. Increase heat to bring the mixture to a gentle simmer.

9. Once simmering, reduce heat to medium-low. Let the sauce bubble gently until it thickens slightly and the chicken is cooked through, about 6 to 8 minutes. Stir halfway to prevent sticking.

10. Stir in 3 tablespoons chopped cilantro and adjust seasoning with the remaining ¼ teaspoon salt and ¼ teaspoon pepper, tasting and adding more if desired. Remove the pan from heat.

11. To assemble bowls, divide the cooked rice among four serving bowls. Spoon the coconut chicken mixture evenly over the rice.

12. Top each bowl with shredded carrots, avocado slices, chopped peanuts, and extra cilantro. Serve with lime wedges alongside for squeezing over the top.

Pro Tips and Variations

• Chicken breasts can be substituted for thighs; reduce cooking time slightly to prevent overcooking.
• For a vegetable-packed version, add sliced bell peppers or snap peas in step 5.
• Swap brown rice for cauliflower rice to lighten up carbs.
• To make it spicier, double the red pepper flakes or add a dash of cayenne.
• Freeze extra chicken curry (without rice) in airtight containers for up to 3 months. Thaw overnight before reheating.

Serving Suggestions

• Pair with a simple cucumber-mint salad for extra freshness.
• Drizzle with a squeeze of lime juice or a dollop of Greek yogurt for tang.
• Serve alongside garlic naan or flatbread to scoop up every bit of sauce.

Storage/Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently over medium-low heat on the stovetop, adding a splash of water or coconut milk if the sauce has thickened too much.
• Microwave portions in 1-minute intervals, stirring in between, until heated through.

FAQs

Can I use frozen chicken?
Yes—thaw completely, pat dry, then season and cook as directed.

Is coconut milk interchangeable with coconut cream?
You can use coconut cream for a silkier texture, but reduce or omit added oil.

What other proteins work here?
Shrimp cooks up nicely in the same sauce (2–3 minutes until pink), or use cubed tofu for a vegetarian twist.

How spicy is this curry?
It’s mildly spiced. Omit red pepper flakes for very mild; add extra for more heat.

Can I meal-prep the entire bowl?
Yes—store components separately (rice, curry, toppings) for up to 4 days and assemble just before eating.

Conclusion

Coconut Chicken Rice Bowl is the ultimate fuss-free meal that feels like a tropical escape in every bite. With its creamy sauce, vibrant toppings, and simple pantry ingredients, it’s sure to become a weekly staple.

Enjoy the layers of flavor and texture, and don’t hesitate to customize it to your taste!

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