Thai Coconut Chicken and Rice


  • 1 bunch cilantro, stems removed
  • 3 medium jalapénos , seeded and roughly chopped
  • 1 2-inch fresh ginger , peeled and sliced
  • 2 tablespoons olive oil
  • 1 medium yellow onion , chopped
  • 1 red bell pepper , seeded and chopped into ½ inch pieces
  • 2 13.5 ounce cans unsweetened coconut milk
  • 2 tablespoons soy sauce
  • 1 ½ treaspoons kosher salt
  • pound boneless, skinless chicken breasts , cut into ½ inch slices
  • 3 cups cooked rice
  • chopped green onion and sliced red serrano or Thai chili peppers if desired


  • Reserve 2 tablespoons of the cilantro leaves and place the rest of the cilantro, jalapeños, ginger in a food processor and pulse until finely chopped. Heat 2 tablespoons of oil in a large saucepan over medium heat and cook the ginger mixture for 2 minutes or until fragrant and season with ½ teaspoon kosher salt. Add the onion and red bell pepper and cook until softened, about 5 minutes. 
  • Add the coconut milk and soy sauce and bring to a simmer. Add the chicken and the remaining salt and simmer until cooked through, about 10 minutes, and so the sauce thickens. 
  • Spoon rice into bowls and serve with the ginger chicken. Garnish with the remaining cilantro leaves, green onion, and sliced serrano peppers.

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