Thai style chicken and coconut rice

Ingredients

This is a traditional-style Thai chicken with all the good stuff—lemongrass, garlic, chili, and fish sauce—served with coconut jasmine rice and simple, salted green vegetables. No fusion, just a straightforward, vibrant Thai-style plate that also feels like comfort food.

🔹 Ingredients (Serves 4)

For the Chicken:

1 ½ lbs boneless, skinless chicken thighs (or breast if preferred)

4 cloves garlic, minced

1 tbsp fresh ginger, minced

1 stalk lemongrass, tender part minced (or 1 tsp lemongrass paste)

1 tbsp fish sauce

1 tbsp soy sauce

2 tsp palm sugar or brown sugar

1 tbsp lime juice

1–2 Thai chilies, sliced (optional)

1 tbsp neutral oil

For the Coconut Rice:

1 cup jasmine rice

1 cup water

¾ cup light coconut milk

Pinch of salt

For the Vegetables:

1 head baby bok choy or green beans, trimmed

1 tsp sesame oil or neutral oil

Salt to taste

Optional: splash of soy sauce or lime juice

Directions

1. Marinate the Chicken (Optional but Better)

Mix garlic, ginger, lemongrass, fish sauce, soy sauce, sugar, and lime juice. Marinate chicken 15–30 min.

2. Cook the Rice

In a pot: combine rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Let sit 5 more, then fluff.

3. Cook the Chicken

Heat oil in a skillet over medium-high. Add chicken and sear until cooked through and browned—about 4–5 mins per side. Let rest, then slice.

4. Quick Veggies

Stir-fry bok choy or green beans with oil and salt. Keep it crisp. Add a splash of soy or lime at the end if desired.

To Serve:

Scoop of coconut rice

Sliced chicken with pan juices

Crisp, salty greens on the side

Garnish: lime wedges, cilantro, or sliced scallions