These Creamy Thai Coconut Chicken Bowls are a must-make for dinner this week. Ready in under 30 minutes, this dairy-free and gluten-free dish is a crowd pleaser and one that we make again and again.1

Are you craving a delicious and comforting meal that’s both easy to make and packed with exotic flavors? Look no further than creamy Thai coconut chicken bowls. This dish combines tender chicken with a rich, creamy coconut sauce infused with Thai spices, served over a bed of rice and accompanied by fresh vegetables if desired.

This dish is perfect for a weeknight dinner or a meal prep option, these Thai coconut chicken bowls will transport your taste buds to Southeast Asia while sitting at home in your kitchen (with kids in background if you are us too!!).

I love how these creamy Thai coconut chicken bowls are a delightful and easy-to-make meal that brings the exotic flavors of Thailand to your kitchen. With tender chicken, fresh vegetables, and a rich coconut sauce, this dish is perfect for any occasion.

By following these tips and customizing the recipe to your liking, you’ll create a meal that’s both satisfying and nutritious. Enjoy your culinary adventure with these delicious Thai coconut chicken bowls

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What ingredients you need to make these Thai coconut chicken bowls:

  • Chicken breasts  – you can use diced chicken thighs too or a mix if you prefer
  • Smoked paprika – season the chicken! 
  • Garlic powder – for flavor!
  • Extra virgin olive oil
  • White onion – you can also use shallot if you want
  • Garlic cloves  – if you don’t have then use more garlic powder
  • Grated fresh ginger or ground ginger – either one works
  • Chicken broth – or use veggie broth if you prefer
  • Full-fat coconut milk – I don’t have a sub. The coconut milk is great for taste and the creaminess 
  • Red curry paste – just a spoonful for flavor. It isn’t too spicy!
  • Tomato paste – added for flavor too
  • Fresh basil or cilantro for topping
  • Basmati rice, quinoa or your go-to grain for serving

How to make coconut chicken bowls:

  1. Season chicken with spices and set aside
  2. Preheat large skillet over high and add olive oil to coat/grease
  3. Add chicken and cook on medium/high heat for 3 to 5 minutes on each side
  4. Once browned, remove chicken, reduce heat and add little more oil if needed
  5. Add the onion, garlic, ginger and cook for about 2 minutes
  6. Add the broth to deglaze pan and simmer for 2 minutes
  7. Next add the red curry paste, tomato paste and coconut milk and stir
  8. Bring to a simmer then add the chicken in and cook all together/simmer for about 5 minutes
  9. Serve with fresh herbs like basil or cilantro and over some rice or quinoa

Tips for making creamy Thai coconut chicken bowls:

  1. Use High-Quality Coconut Milk: Full-fat coconut milk provides the best creamy texture and rich flavor. Avoid using light coconut milk, as it can result in a thinner sauce.
  2. Adjust Spice Level: Red curry paste can vary in spiciness. Start with 2 tablespoons and add more if you prefer a spicier dish. You can also add a pinch of red pepper flakes for extra heat.
  3. Prep Ingredients Ahead of Time: This recipe comes together quickly, so having all your ingredients prepped and ready to go will make the cooking process smoother.
  4. Customize Vegetables: Feel free to swap out or add other vegetables such as zucchini, mushrooms, or baby corn. Use what you have on hand or what’s in season.
  5. Don’t Overcook the Vegetables: To maintain their vibrant color and crunch, be sure to cook the vegetables until just tender.

FAQs on making this coconut chicken: 

  • Can I make this recipe vegetarian or vegan? Yes, you can make this recipe vegetarian by substituting the chicken with tofu or chickpeas. 
  • Can I use a different protein? Absolutely! This recipe works well with shrimp, beef, or even pork. Just adjust the cooking time accordingly to ensure your protein is cooked through.
  • How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through.
  • Can I freeze creamy Thai coconut chicken? Yes, you can freeze this dish. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
  • What can I serve with Thai coconut chicken bowls? These bowls are delicious on their own, but you can also serve them with a side of steamed rice, rice noodles, or a simple green salad. Fresh spring rolls or crispy Thai-style vegetables would also make great accompaniments.

A few other easy and delicious chicken dinner ideas to try:

Marry Me Chicken Pasta (gluten-free)

Lemon Dijon Chicken Skillet with Rice

The Best Avocado Chicken Burgers

30-minute Chicken Shawarma Meatballs (gluten-free)

 
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Creamy Thai Coconut Chicken Bowls (gluten-free)

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These Creamy Thai Coconut Chicken Bowls are a must-make for dinner this week. Ready in under 30 minutes, this dairy-free and gluten-free dish is a crowd pleaser and one that we make again and again.

Ingredients

Scale
  • 1 lb chicken breasts, diced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Sea salt and black pepper to taste
  • Extra virgin olive oil
  • 1 small white onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/2 cup chicken broth
  • 14-ounce can full-fat coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon tomato paste
  • Fresh basil or cilantro for topping
  • Basmati rice, quinoa or your go-to grain for serving

Instructions

  1. Season chicken with spices and set aside
  2. Preheat large skillet over high and add olive oil to coat/grease
  3. Add chicken and cook on medium/high heat for 3 to 5 minutes on each side
  4. Once browned, remove chicken, reduce heat and add little more oil if needed
  5. Add the onion, garlic, ginger and cook for about 2 minutes
  6. Add the broth to deglaze pan and simmer for 2 minutes
  7. Next add the red curry paste, tomato paste and coconut milk and stir
  8. Bring to a simmer then add the chicken in and cook all together/simmer for about 5 minutes
  9. Serve with fresh herbs like basil or cilantro and over some rice or quinoa

Notes

*Store leftovers in fridge for 5 days

  • Author: Rachel