Name: Coconut Chicken Rice Bowls
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Ingredients: 1 lb chicken breast (cut into bite-sized pieces); 1 tsp garlic powder; ½ tbsp olive oil; 3 tbsp thai red curry paste; 2 tbsp tomato paste; 1 can light coconut milk (full-fat coconut milk also works); 1 tbsp fish sauce; ½ lime; salt to taste; 2 pouches microwave jasmine rice; ½ cucumber (thinly sliced); 1 lime (cut into wedges); finely chopped cilantro

If you are looking for a truly effortless dinner, this coconut chicken rice bowl is for you. It’s literally the most unfussy recipe I’ve ever developed. Almost no chopping. Very little cleanup. Only one pan, and the whole thing takes under 25 minutes.

Yet it’s still packed with flavor, and I don’t mind eating it as leftovers for a couple of days either.

It all starts with cubed chicken, which gets cooked down with some red curry paste and tomato paste, then simmered with some coconut milk. You serve it with some rice. I like to use microwave rice to keep things really easy, then top it all with some cucumber, lime, and fresh cilantro.

Just like that, you get a super lazy but healthy dinner with over 50 grams of protein per bowl.

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Close-up of creamy coconut chicken over jasmine rice topped with cucumber slices and cilantro

Swaps & Variations

This recipe is so simple and easy to customize. Here are a couple of ideas:

Chicken thighs. They work just like breasts here, same cook time, but are a little juicier and more flavorful.
Shrimp. If you’re not in the mood for chicken, shrimp is a great alternative here. Sear the shrimp with the pastes then remove. Create the sauce with the coconut milk first, and then add the shrimp in just for the last few minutes.
Green curry paste. Brings a totally different flavor profile here but works just as well.
No fish sauce. Soy sauce works too. Just add a little extra since it’s less concentrated.
Load up on veggies. If you want to add a couple veggies, it’s super easy to do. You can just throw them in while the sauce simmers. I like bell pepper, baby corn, even spinach.

Two coconut chicken rice bowls with cucumber and lime on a white linen napkin

Storage & Meal Prep

This is a great recipe to batch cook, and you can keep it stored in an airtight container in the fridge for up to 4 days. In fact, it really does taste even better on day two.

If you want to freeze it, the coconut sauce holds up well for about 3 months. Just stir well while reheating so that the coconut milk doesn’t separate.

Slice the cucumbers fresh when you’re ready to eat so that they stay nice and crunchy.