Creamy vibrantly flavored Thai coconut chicken bowl.

This Thai Coconut Chicken Bowl is a vibrant and flavorful dish featuring tender chicken simmered in a creamy coconut curry sauce infused with red curry paste, soy sauce, and a touch of brown sugar for balance. Colorful bell peppers and snap peas add crunch and freshness to every bite. Serve this aromatic dish over jasmine rice or rice noodles, allowing them to soak up the rich flavors of the sauce. Garnish with fresh cilantro and a squeeze of lime for a burst of citrusy freshness. Pair with Thai cucumber salad or steamed broccoli to complement the dish’s savory and aromatic profile.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon sesame oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• Cooked jasmine rice or rice noodles, for serving
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Directions

1. Cook the Chicken
   • Heat the sesame oil in a large skillet or wok over medium-high heat.
   • Add the sliced chicken breasts and cook until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
2. Prepare the Vegetables
   • In the same skillet, add the sliced red and yellow bell peppers and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3. Make the Sauce
   • Push the vegetables to the side of the skillet and add the coconut milk, red curry paste, soy sauce, brown sugar, and lime juice. Stir to combine and bring to a simmer.
4. Combine and Serve
   • Return the cooked chicken to the skillet, stirring to coat it with the sauce and vegetables. Let it simmer for another 2-3 minutes to heat through.
5. Serve
   • Serve the Thai coconut chicken over cooked jasmine rice or rice noodles.
   • Garnish with fresh chopped cilantro and lime wedges on the side.