This Thai Coconut Chicken & Crispy Lemongrass Rice Bowl is a flavorful, aromatic dish that brings the warmth of Thai cuisine into every bite. The coconut milk and lemongrass-marinated grilled chicken pairs perfectly with crispy lemongrass-infused coconut rice, while the spicy pickled mango salad adds a refreshing kick. Topped with a rich and creamy peanut-curry sauce, this bowl is a delicious fusion of savory, sweet, and spicy flavors. 🥥🍗🔥
Thai Coconut Chicken & Crispy Lemongrass Rice Bowl 🥥🍗🔥
Ingredients:
• For the Coconut Lemongrass Chicken:
• 2 boneless, skinless chicken breasts (or thighs)
• 1 can (13.5 oz) coconut milk
• 2 stalks lemongrass, bruised and chopped (or 1 tbsp lemongrass paste)
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• Zest of 1 lime
• 1 tbsp olive oil (for grilling)
• For the Lemongrass Coconut Rice:
• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1/2 cup water
• 1 stalk lemongrass, bruised
• Salt to taste
• 1 tbsp vegetable oil (for crisping)
• For the Spicy Pickled Mango Salad:
• 1/2 ripe mango, thinly sliced
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1/2 tsp chili flakes
• 1 tbsp cilantro, chopped
• Pinch of salt
• For the Peanut-Curry Sauce:
• 1/4 cup peanut butter
• 2 tbsp coconut milk
• 1 tbsp curry powder
• 1 tsp soy sauce
• 1 tsp lime juice
• 1/2 tsp ginger, grated
• Water (to thin, as needed)
Instructions:
1. Marinate the Coconut Lemongrass Chicken:
• In a bowl, whisk together coconut milk, chopped lemongrass (or paste), soy sauce, fish sauce, brown sugar, garlic, ginger, and lime zest.
• Add the chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to infuse.
2. Grill the Chicken:
• Heat olive oil in a grill pan over medium-high heat. Remove the chicken from the marinade (discard any excess marinade) and cook for 6-7 minutes per side, or until fully cooked through and golden brown on both sides. Let the chicken rest for a few minutes before slicing it into strips.
3. Make the Lemongrass Coconut Rice:
• In a medium saucepan, combine jasmine rice, coconut milk, water, and the bruised lemongrass stalk. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, until the rice is tender and the liquid is absorbed.
• Remove the lemongrass stalk, fluff the rice, and season with salt to taste.
4. Crisp the Rice:
• In a large skillet, heat vegetable oil over medium-high heat. Add the cooked coconut rice and press it down slightly to form a layer. Let it cook for 4-5 minutes, allowing the bottom to crisp up. Stir to break the rice into crispy bits, then remove from heat.
5. Make the Spicy Pickled Mango Salad:
• In a small bowl, combine rice vinegar, sugar, chili flakes, cilantro, and a pinch of salt. Add the thinly sliced mango and stir to combine. Let it sit for at least 10 minutes to pickle slightly.
6. Make the Peanut-Curry Sauce:
• In a small bowl, whisk together peanut butter, coconut milk, curry powder, soy sauce, lime juice, and grated ginger. Add water as needed to reach your desired sauce consistency.
7. Assemble the Bowl:
• In each bowl, start with a base of crispy lemongrass coconut rice.
• Top with slices of grilled coconut lemongrass chicken.
• Add a generous spoonful of the spicy pickled mango salad on the side.
• Drizzle with the creamy peanut-curry sauce and garnish with fresh cilantro.
8. Serve:
• Serve immediately and enjoy this vibrant, flavorful, and filling bowl that balances sweet, spicy, savory, and creamy in each bite!
Servings: 4
Calories: Approx. 500-600 per serving (depending on portion sizes and toppings)
This Thai Coconut Chicken & Crispy Lemongrass Rice Bowl brings together complex flavors and textures for a satisfying, nutrient-packed meal. The spicy pickled mango salad and creamy peanut-curry sauce perfectly complement the grilled coconut lemongrass chicken and crispy rice, making it a truly indulgent dish! 🥥🍗🔥
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