Crispy Rice Bowls with Coconut Lime Chicken and Veggies Recipe

Introduction

Crispy Rice Bowls are a delightful combination of flavorful coconut rice, spicy curry chicken, and fresh vegetables. This dish balances crispy textures with vibrant, zesty flavors, making it a satisfying meal perfect for any occasion.

Ingredients

• 1/2 cup jasmine rice
• 3/4 cup coconut milk
• 1/4 cup chicken broth or water
• 1 3/4 tsp salt, divided
• 1/2 tsp garlic powder
• 1/8 tsp black pepper
• 1 lb ground chicken
• 2 large garlic cloves, minced
• 2-3 tbsp red curry paste
• 1 tsp packed brown sugar
• 1 medium English cucumber
• 1 large red pepper, thinly sliced
• 1/2 cup roughly chopped cilantro
• 1/2 cup coconut
• 6 cups chopped romaine
• 2 tbsp lime juice
• 1 tbsp rice vinegar
• 2 tbsp coconut milk (for dressing)
• 1/4 tsp salt (for dressing)
• 1 tbsp honey

Instructions

1. Step 1: Rinse the jasmine rice and combine it in a medium saucepan with 3/4 cup coconut milk, chicken broth or water, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes. Remove from heat and let it sit, covered, for 10-15 minutes. Fluff the rice with a fork, spread it on a baking sheet, and chill in the fridge until cold. If preparing in advance, let the rice cool to room temperature, then store it in an airtight container in the fridge.
2. Step 2: Preheat the oven to 425°F (220°C). Spread the chilled rice evenly on a large baking sheet. Lightly spray with non-stick olive oil or avocado spray. Sprinkle with 1/2 teaspoon salt, garlic powder, and black pepper. Bake for 20 minutes, stir, then bake for another 15-20 minutes until the rice is golden brown and crispy. Set aside to cool; it will crisp further as it cools.
3. Step 3: Heat a medium skillet over medium heat. Add the ground chicken with 1/2 teaspoon salt and break it apart with a wooden spoon. When nearly cooked through, add minced garlic and cook for 1-2 minutes.
4. Step 4: Stir in red curry paste and cook for 1-2 minutes. Add all but 2 tablespoons of coconut milk, the remaining 1/4 teaspoon salt, and brown sugar. Bring to a boil, then reduce to a simmer and cook until thickened, about 5-6 minutes. Adjust seasoning with salt and pepper to taste.
5. Step 5: When the rice is almost crispy, push it aside on the baking sheet and add the coconut. Bake for about 2 minutes until the coconut is lightly toasted. Watch carefully to avoid burning.
6. Step 6: While rice and chicken cook, prepare the salad by combining chopped romaine, cucumber, red pepper, cilantro, and the coconut lime dressing in a large serving bowl. Season with salt and pepper and toss to combine. Then add half of the chicken, rice, and coconut to the salad and toss again.
7. Step 7: Plate the salad with the remaining chicken, crispy rice, and coconut on top. Garnish generously with chopped cilantro for a fresh finish.
8. Step 8: To make the coconut lime dressing, whisk remaining 2 tablespoons coconut milk, lime juice, garlic, 1/4 teaspoon salt, rice vinegar, and honey in a small bowl until smooth. Season with salt and pepper as needed.

Tips & Variations

• For the best flavor, cook the rice a day ahead to allow it to chill thoroughly before crisping.
• Use leftover cooked rice if short on time; however, coconut milk adds a unique richness to the dish.
• Substitute ground chicken with turkey or tofu for a different protein option.
• Adjust the amount of red curry paste to control the spice level to your preference.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the curry chicken gently on the stove to avoid drying out, and crisp the rice again in the oven if preferred. Keep the salad and dressing separate until ready to serve to prevent wilting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Jasmine rice is preferred for its fragrance and texture, but you can substitute long-grain white rice. Adjust cooking times if needed.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free, but always check the labels on curry paste and other packaged ingredients to ensure no gluten is present.

Crispy Rice Bowls with Coconut Lime Chicken and Veggies Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

These Crispy Rice Bowls feature fragrant coconut jasmine rice baked to a golden crisp, topped with a flavorful ground chicken curry, fresh crunchy vegetables, toasted coconut, and a tangy coconut lime dressing. A perfect mix of textures and tropical flavors that come together in a vibrant, colorful bowl ideal for a satisfying and balanced meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Thai-inspired

Ingredients

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Rice and Rice Seasoning

• 1/2 cup jasmine rice
• 3/4 cup coconut milk
• 1/4 cup chicken broth or water
• 1 3/4 tsp salt, divided
• 1/2 tsp garlic powder
• 1/8 tsp black pepper

Chicken Curry

• 1 lb ground chicken
• 2 large garlic cloves, minced
• 2–3 tbsp red curry paste
• 1 tsp packed brown sugar

Vegetables and Greens

• 1 medium English cucumber
• 1 large red bell pepper, thinly sliced
• 6 cups chopped romaine lettuce
• 1/2 cup roughly chopped cilantro
• 1/2 cup shredded coconut

Coconut Lime Dressing

• 2 tbsp coconut milk
• 2 tbsp lime juice (freshly squeezed)
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/4 tsp salt

Instructions

1. Cook the rice: Rinse the jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 3/4 cup coconut milk, 1/4 cup chicken broth or water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a low simmer and cover. Cook for 15 minutes. Remove from heat and let sit, covered, for 10-15 minutes. Fluff rice with a fork. Spread rice evenly on a baking sheet and refrigerate until chilled, or if making ahead, let cool to room temperature before storing in an airtight container in the fridge.
2. Crisp the rice in the oven: Preheat your oven to 425°F (220°C). Spread the chilled rice on a large baking sheet. Lightly spray with a non-stick olive oil or avocado oil spray. Sprinkle with 1/2 teaspoon salt, garlic powder, and black pepper. Bake for 20 minutes, then stir the rice and return to the oven for another 15-20 minutes until the rice turns golden brown and crispy. Remove from oven and set aside. The rice will continue to crisp as it cools.
3. Cook the chicken: Heat a medium skillet over medium heat. Add ground chicken and 1/2 teaspoon salt. Break up the meat with a wooden spoon and cook until nearly cooked through, about 5-7 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Add curry and simmer: Stir in red curry paste and cook for 1-2 minutes to bloom the spices. Add nearly all of the coconut milk (all but 2 tablespoons), remaining 1/4 teaspoon salt, and brown sugar. Bring to a boil, then reduce heat to a simmer and cook until sauce thickens, about 5-6 minutes. Taste and adjust seasoning with salt and pepper.
5. Toast the coconut: When the rice is nearly finished baking and just shy of crispy, push it to one side of the baking sheet. Spread the shredded coconut on the empty side and bake for about 2 minutes until lightly toasted. Watch carefully to avoid burning.
6. Prepare the salad base: While rice and chicken cook, dice the cucumber, slice the red bell pepper thinly, and chop the romaine lettuce and cilantro. In a large serving bowl, combine the lettuce, cucumber, red pepper, and cilantro. Toss with salt and pepper to taste.
7. Assemble the bowls: Add half of the crispy rice, half of the toasted coconut, and half of the coconut curry chicken to the salad. Toss gently to combine. Then sprinkle the remaining chicken, rice, and coconut over the top. Garnish with additional chopped cilantro for freshness.
8. Make the Coconut Lime Dressing: In a small bowl, whisk together the remaining 2 tablespoons coconut milk, lime juice, rice vinegar, honey, and 1/4 teaspoon salt until smooth. Season with salt and freshly ground pepper to taste.
9. Serve: Drizzle the coconut lime dressing over the bowls right before serving or allow guests to add their own dressing for a fresh, tangy finish.

Notes

• Cooking the rice a day ahead enhances the flavor and texture by allowing it to chill and dry out, which helps it crisp better in the oven.
• Use leftover rice if you’re short on time, but coconut rice adds a richer flavor to this dish.
• Watch the shredded coconut closely when toasting, as it can quickly burn.
• If you prefer a spicier curry, add extra red curry paste to taste.
• This recipe can be adapted for a gluten-free diet by ensuring all curry paste and broth products are gluten-free.
• For a vegetarian version, substitute the ground chicken with crumbled tofu or chickpeas and use vegetable broth.

Keywords: crispy rice bowls, coconut rice, ground chicken curry, red curry, baked rice, coconut lime dressing, healthy bowls, Thai-style chicken bowl