Thai Rice Bowls
Thai Rice Bowls are a vibrant, flavorful dish that beautifully combines sweet, savory, and spicy elements. This culinary masterpiece features tender chicken thighs, fresh vegetables, and aromatic jasmine rice, all enveloped in a rich coconut curry sauce. Perfect for weeknight dinners or entertaining guests, these bowls promise to delight your taste buds and brighten your dining table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
- 1 cup jasmine rice
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 bell pepper, thinly sliced
- 1 cup carrots, julienned
- 14 oz can coconut milk
- 2 tbsp Thai red curry paste
- 2 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- Fresh basil leaves for garnish
Instructions
- Rinse jasmine rice under cold water until the water runs clear. Combine with 1¾ cups of water in a saucepan; bring to a boil. Cover and simmer for about 15 minutes until tender.
- Heat oil in a skillet over medium-high heat; sauté chicken until golden brown (5-7 minutes).
- Add bell peppers and carrots; stir-fry for 3-4 minutes until slightly softened.
- In a separate bowl, mix coconut milk, red curry paste, soy sauce, and brown sugar. Pour over chicken and veggies; simmer for 10 minutes.
- Fluff rice with a fork, serve topped with chicken mixture, fresh basil, and lime juice.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Customize by swapping jasmine rice for quinoa or cauliflower rice. Add extra veggies like snap peas or zucchini for more crunch. For vegetarian options, substitute chicken with tofu or tempeh.