Red Thai Coconut Chicken Rice Bowl (Edit recipe)

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This Thai-inspired red coconut chicken rice bowl is high in protein and packed full of fresh vegetables. Covered in a flavorful red Thai coconut sauce that is both comforting and nourishing. Easy to make and delicious served warm or cold.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 6

Ingredients

2 cups Chicken Breast, cooked and shredded
1 cup Basmati Rice, uncooked
1 cup Coconut Milk, canned
0.5 cup Water
2 whole Lime, zested
1 pinch Salt
7 cups Coleslaw Mix (Shredded Cabbage and Carrots)
2 whole Bell Pepper, julienned
2 whole Mango, peeled and chopped
0.5 cup Peanuts, chopped
1 bunch Cilantro, optional
1 whole Jalapeño, thinly sliced, optional

Sauce

0.666 cup Coconut Milk, canned
4 clove Garlic, minced
0.25 cup Onion, finely chopped
2 whole Lime, freshly juiced
2 Tbsp Red Curry Paste
2 tsp Coconut Aminos
2 tsp Fish Sauce
1 tsp Ginger Root, freshly grated
1 tsp Honey, 1-2 teaspoons to taste
1 pinch Salt, to taste
1 pinch Black Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium pot, combine the coconut milk, water, rice, lime zest, and pinch of salt over medium-high heat. Bring to a gentle simmer and place a tight-fitting lid on top. Reduce the heat to medium-low and cook for 12 minutes. Do not lift the lid during this time.
After 12 minutes, tilt the pot slightly and take a quick look to ensure all the water is absorbed. If not, cook for another 1-2 minutes. If so, place the lid back on, remove it from the heat, and allow the rice to sit for 10 minutes. Fluff with a fork and set aside until ready to serve.
In a large mixing bowl combine the shredded chicken (or chickpeas), coleslaw mix, bell pepper, and mango and gently toss to combine.
In a mason jar, small mixing bowl, or shaker cup, combine all of the sauce ingredients except for the honey, salt, and pepper. Mix or shake well to combine. Taste the sauce and add 1-2 teaspoons of honey and salt and pepper according to your taste.
Add the sauce to the chicken coleslaw mixture and gently toss to combine. Serve over the coconut rice and top with chopped peanuts, fresh cilantro, and sliced jalapeños or banana peppers if desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	424
Fat:	25 g
Carbohydrates:	28 g
Protein:	24 g
Cholesterol:	49 g
Sodium:	580 mg
Fiber:	8 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.