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A close up smartphone photo of a Coconut Chicken Rice Bowl in a ceramic bowl with lime and cilantro.

Coconut Chicken Rice Bowl with Creamy Lime and Avocado

This Coconut Chicken Rice Bowl features tender chicken simmered in a thick, pale-yellow coconut sauce served over fluffy jasmine rice with fanned avocado. A vibrant, high-protein meal perfect for easy weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Tropical
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 cups (300g) Jasmine Rice Rinsed well
  • 2.25 cups (530ml) Water For rice
  • 1.5 lbs (680g) Chicken Breast Sliced into thin strips
  • 1 can (400ml) Full-Fat Coconut Milk Do not use lite
  • 1 tsp Yellow Curry Powder
  • 0.5 tsp Turmeric For pale-yellow color
  • 2 cloves Garlic Minced
  • 1 tbsp Fresh Ginger Grated
  • 1 whole Avocado Ripe, fanned
  • 0.25 cup Fresh Cilantro Chopped
  • 2 stalks Green Scallions Thinly sliced
  • 1 whole Lime Cut into wedges

Equipment

  • 1 Large Skillet For searing chicken and reducing sauce
  • 1 Medium Pot For steaming jasmine rice

Method
 

Rice Preparation
  1. Rinse jasmine rice. Combine with water and salt in a pot. Bring to a boil, then simmer covered for 15 minutes. Let sit for 5 minutes before fluffing.
Chicken and Sauce
  1. Season chicken breast and sear in a hot skillet with oil until golden. Remove and slice into thin strips.
  2. In the same skillet, sauté garlic, ginger, and spices. Add coconut milk and simmer until it reaches a thick, coating consistency.
  3. Add chicken back to the sauce and simmer for 5 minutes until heavily coated and pale-yellow.
Assembly
  1. Layer rice, top with sliced chicken, fanned avocado, cilantro, scallions, and a lime wedge.

Notes

Use full-fat coconut milk for the thickest sauce.
Ensure rice is rinsed to keep it fluffy and separate.