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One Pot Thai Coconut Chicken Rice

Published: May 3, 2017 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 25 Minutes
Serves Serves 6
One Pot Thai Coconut Chicken Rice
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This One Pot Thai Coconut Chicken Rice recipe is a keeper. A most flavourful Thai rice dish made with leftover cooked chicken, garlic, ginger, bell pepper, basil, tamari sauce and fish sauce. Everything is cooked with coconut milk, adding creaminess to this stunning rice dish. The best rice for this Thai recipe is jasmine rice. However, any long grain rice will work.

This Thai dish is made in one pot, making this a simple recipe. The rice is deliciously flavoured with typical Thai flavours such as ginger, garlic, basil and coconut milk. This Thai coconut chicken rice dish is an excellent way to use up leftover chicken or even turkey. 

 

Thai chicken coconut rice

 

How to serve Thai Coconut Chicken Rice?

Thai coconut chicken rice dish can be served as a main with steamed veggies or a classic Thai celery and fennel salad. If your appetite is big, enjoy the coconut chicken rice as a side with your main. 

This Thai coconut chicken rice takes only minutes to prepare, making this an easy gluten-free weeknight meal.

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Ingredients

  • 1 Tbsp. coconut oil
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, cut into small bite size pieces
  • 1 Tbsp. minced fresh ginger
  • 1 Tbsp. GF dried basil
  • 2 cups GF uncooked jasmine rice or any long grain rice
  • 1 ½ cups (400 ml.) canned full fat coconut milk
  • 1 ½ cups GF chicken broth
  • 1 Tbsp. GF tamari sauce
  • 2 tsp. fish sauce
  • 1 tsp. pure maple syrup or coconut sugar
  • 1 tsp. sea salt
  • GF cayenne pepper to taste (optional)
  • 2 cups cooked bite size chicken pieces (excellent from leftover cooked chicken) You can also use uncooked chicken thinly sliced
  • Garnish: fresh Thai or regular basil leaves and thinly sliced green onions

    • Instructions

  • In a wok or non-stick pan sauté onions in coconut oil over medium heat until translucent. About 3 minutes. Add garlic, bell pepper, ginger and basil and cook for 1 more minute
  • Add balance of ingredients and bring to a boil. Cover and reduce heat to low. Cook for 15 minutes
  • Remove from the heat and fluff the rice with a fork. Cover for 10 more minutes
  • Garnish with generous amount of fresh basil and cilantro


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