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Coconut chicken rice bowl with jasmine rice, cucumber slices, lime wedges, and fresh cilantro

Coconut Chicken Rice Bowls

5 from 3 votes
This coconut chicken rice bowl combines spiced chicken in coconut sauce with rice, cucumber, and lime. Ready in 20 minutes, 52 g protein.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings : 2 servings

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Ingredients

For the Coconut Chicken
  • 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
For the Bowls
  • 2 pouches microwave jasmine rice
  • ½ cucumber, thinly sliced
  • 1 lime, cut into wedges
  • finely chopped cilantro
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Start Cooking

Instructions
 

  1. Toss 1 lb chicken breast (diced) with 1 tsp garlic powder and salt to taste. Heat ½ tbsp olive oil in a large skillet over medium-high heat and cook the chicken in an even layer for 5 to 6 minutes, until golden at the edges. Transfer to a plate.
  2. In the same skillet, cook 3 tbsp thai red curry paste and 2 tbsp tomato paste for 1 to 2 minutes, stirring constantly, until darkened and fragrant.
    Chicken pieces searing with red curry paste and tomato paste in a stainless steel skillet
    3. This step develops so much flavor so don't rush it.
  3. Pour in 1 can light coconut milk and stir until smooth, then add 1 tbsp fish sauce Return the chicken and simmer for 8 to 10 minutes, until the sauce thickens enough to coat the chicken.
    Off the heat, squeeze in the juice of ½ lime.
    Chicken simmering in a creamy coconut milk sauce in a skillet
  4. Heat 2 pouches microwave jasmine rice according to package directions. Divide the rice between two bowls, spoon the coconut chicken and sauce over the top, and finish with ½ cucumber, 1 lime cut into wedges, and finely chopped cilantro.
    Two coconut chicken rice bowls with cucumber and lime on a white linen napkin

Nutrition

Calories: 623kcalCarbohydrates: 42gProtein: 53gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 145mgSodium: 1260mgPotassium: 1226mgFiber: 4gSugar: 6gVitamin A: 3936IUVitamin C: 25mgCalcium: 89mgIron: 3mg

Notes

  • Chicken thighs work in place of breast if you prefer them, with the same cook time.
  • The sauce is ready when a spatula dragged through the middle leaves a trail that slowly fills back in. If it gets too thick, loosen it with a splash of water.
  • Full-fat coconut milk makes a richer sauce if the extra calories aren't a concern.