Sweet and Savory Thai Chicken Bowls
Tender chicken thighs cooked in a creamy, aromatic coconut sauce, served over fluffy basmati rice and garnished with fresh cilantro and cucumber. This protein-rich, quick, and flavorful dish is perfect for weeknight dinners or meal prep.
Equipment
- 1 Pressure Cooker (or Instant Pot)
- Knife and cutting board
- Measuring Spoons
- measuring cup
- Stirring spoon
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon mild yellow curry powder
- 1 tablespoon freshly grated ginger
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 14 ounces 1 can coconut milk
- ¼ cup water
- 2 tablespoons honey
- 1 cup basmati rice
- Fresh cucumber sliced (for garnish)
- Fresh cilantro leaves for garnish
Instructions
- Prepare the Chicken and Aromatics: Begin by gathering all your ingredients to ensure a smooth cooking process. Pat the chicken thighs dry with a paper towel, which helps them brown slightly and prevents them from becoming too watery. Peel and grate fresh ginger, mince the garlic cloves, and measure out the curry powder, salt, coconut milk, water, and honey. Having everything ready will make cooking seamless and ensure even flavor distribution.
- Combine Ingredients in the Pressure Cooker: Place the chicken thighs into the pressure cooker’s main pot. Sprinkle the curry powder evenly over the chicken, then add the grated ginger, minced garlic, and kosher salt. Pour in the coconut milk and water, followed by the honey. Use a spoon or spatula to gently stir the mixture, making sure the chicken is coated in the sauce and the ingredients are well combined. This step is key to infusing the chicken with a balanced sweet and savory flavor.
- Seal and Cook Under Pressure: Secure the lid of your pressure cooker according to the manufacturer’s instructions. Select the “Chicken” or “Pressure Cook” function and set the timer for 15 minutes. The pressure will help the chicken absorb all the aromatic flavors while keeping it incredibly tender. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes. This resting period allows the juices to redistribute throughout the chicken, ensuring it remains moist and flavorful.
- Shred the Chicken: Carefully open the lid of the pressure cooker, watching for any remaining steam. Using two forks, shred the chicken directly in the pot or transfer it to a separate plate or bowl. Shredding the chicken allows it to soak up more of the coconut curry sauce, giving every bite maximum flavor. Set the shredded chicken aside temporarily while you reduce the sauce.
- Simmer and Thicken the Sauce: Switch your pressure cooker to the “Sauté” function.Let the remaining liquid simmer gently for 8–10 minutes, stirring occasionally. The sauce will gradually thicken and develop a richer, more concentrated flavor. You’re aiming for a consistency that lightly coats the back of a spoon. Taste the sauce and adjust seasoning if necessary, adding a pinch of salt or a drizzle more honey to balance the sweetness and spice.
- Reintroduce the Shredded Chicken: Once the sauce has reached the desired consistency, return the shredded chicken to the pot. Stir carefully to combine, ensuring that each piece of chicken is fully coated in the creamy coconut curry. Keep the mixture warm over low heat until you are ready to serve. This step allows the flavors to meld together beautifully.
- Cook the Basmati Rice: While the sauce is simmering, rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps the rice stay fluffy. Cook the rice according to package instructions, either on the stovetop or in a rice cooker. Fluff the rice with a fork once it’s done to separate the grains and enhance its texture.
- Prepare Fresh Garnishes: Slice fresh cucumber into thin rounds or half-moons for a crisp, cooling contrast to the creamy curry. Chop fresh cilantro leaves for a bright, aromatic garnish. These fresh elements add texture, flavor, and a visually appealing color to your dish, elevating it from simple to restaurant-quality.
- Assemble the Bowls: Spoon a generous portion of the cooked basmati rice into each serving bowl. Top with a hearty helping of the shredded coconut chicken. Drizzle any remaining sauce from the pot over the chicken and rice for extra flavor. Finish each bowl with fresh cucumber slices and a sprinkle of cilantro leaves. Take a moment to appreciate the vibrant colors and aromatic steam rising from the dish—it’s as beautiful as it is delicious.
- Serve and Enjoy Immediately: Serve the bowls hot for maximum flavor and texture. Encourage diners to mix the rice and chicken together to fully enjoy the creamy coconut sauce with every bite. This dish pairs wonderfully with a light salad, steamed vegetables, or even crisp lettuce wraps for a low-carb option. Leftovers can be stored and reheated for easy meal prep.
Notes
- Protein Choice: Boneless, skinless chicken thighs work best because they stay tender and juicy during pressure cooking. Chicken breasts can be used but may become slightly drier.
- Curry Flavor: Mild yellow curry powder provides a balanced, aromatic flavor without being too spicy. Adjust the spice level by adding a pinch of chili flakes or a small diced chili if you like heat.
- Coconut Milk: Use full-fat coconut milk for a creamy texture and rich flavor. Light coconut milk will work but may result in a thinner sauce.
- Rice Tips: Basmati rice complements the coconut curry perfectly due to its fragrant, fluffy grains. Rinse the rice before cooking to remove excess starch.
- Meal Prep Friendly: This recipe stores well in the fridge for up to 3–4 days, making it ideal for meal prep or busy weeknight dinners.
