If you’re craving a vibrant and fresh bowl of goodness, these Thai chicken bowls answer the call. Layered with coconut cauliflower rice, perfectly grilled Thai chicken, a zesty pineapple guacamole, crunchy cucumber salad, then drizzled with a satay sauce. It’s a delicious blend of flavors and textures in every bowl!
This bowl of goodness has tender, juicy chicken marinated in Thai flavors and charred on the grill until it’s infused with smokiness. This is where the recipe departs from Thai flavors – enjoy vibrant pineapple guacamole – not traditional, but just delicious! A simple and fresh cucumber salad adds a crunch. The coconut cauliflower rice is creamy with a subtle sweetness without any sugar. Every bite is like eating Thai sticky coconut rice except you get to have a big smile on your face! Then it’s all topped off with a rich satay peanut sauce.
Ingredients needed
This thai chicken bowl recipe uses a few pantry staples and some fresh items. This is what you’ll need:
- Grilled thai chicken: Chicken thighs, thai red curry paste , soy sauce, and cooking oil. You can either make your own thai red curry paste – our recipe takes just 10 minutes! Or use store-bought.
- Coconut cauliflower rice: Cauliflower and coconut milk combine to make an almost-sweet alternative to rice.
- Satay sauce: All natural peanut butter, coconut milk, soy sauce, fish sauce, and lime juice.
- Cucumber salad: Cucumber, red onion, mayonnaise, salt, and pepper.
- Pineapple guacamole: Avocado, lime juice, sea salt, and pineapple make this zesty accompaniment.
What to serve with Thai chicken bowls
Thai chicken bowls work well as a standalone, well-rounded meal. Pair your bowl with a tropical drink, like pineapple margaritas or kiwi smoothies .
For added crunch, add a side of sauteed asparagus , roasted broccoli salad , or spicy long beans .
These Thai fish cakes or pineapple sesame sausage bites are a great appetizer ideas to open the meal. For dessert, try these mango chia puddings or this hawaiian banana bread .
Can I store leftovers?
This recipe is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge. As this recipe doesn’t reheat so well, enjoy it straight out of the fridge! Otherwise, store the chicken separately and just reheat the chicken alone.
Should I use fresh or canned pineapple?
Fresh pineapple tastes best! To select a ripe pineapple, look for ones that have a golden hue, avoiding overly green or brown ones. The base of the pineapple should smell sweet and tropical. If you push the pineapple with your thumb, it should yield slightly without having soft spots or being rock hard. Then tug on the fronds on top – if it feels loose or comes off easily, the pineapple is ripe!
How do I make my own curry paste?
Our recipe for homemade Thai red curry paste only takes ten minutes and uses common ingredients. Simply combine stemless and seedless chilis, shallots, ginger, garlic, lemongrass, cilantro, sea salt, pepper, and lime zest in a blender!
Can I incorporate some spice?
Sure! The Thai paste on the chicken will have some heat, but if you want more you can add some sambal oelek or chili powder to the satay sauce or sprinkle some chili flakes or powder on top of the bowls.
Thai Chicken Bowls Recipe
- Pin
Ingredients
The Thai Chicken
- ▢ 1 tablespoon Thai red curry paste (see notes)
- ▢ 1 tablespoon soy sauce
- ▢ 1 teaspoon cooking oil
- ▢ Juice from 1 lime
- ▢ 4 boneless chicken thighs
The Coconut Cauliflower Rice
- ▢ 1 medium head of cauliflower
- ▢ 14 ounce can coconut milk (divided)
The Satay Sauce
- ▢ 4 tablespoons all-natural peanut
- ▢ 1 tablespoon soy sauce
- ▢ 1 tablespoon fish sauce
- ▢ Juice from 1 lime
The Cucumber Salad
- ▢ ½ English cucumber (sliced)
- ▢ A few thin slices of red onion
- ▢ 1 tablespoon mayonnaise (see notes)
- ▢ Salt and pepper (to taste)
The Pineapple Guacamole
- ▢ 1 ripe avocado
- ▢ Juice from ½ lime
- ▢ A generous pinch of sea salt
- ▢ 1 cup minced pineapple
Instructions
- Mix the curry paste, soy sauce, oil, and lime juice into a medium-sized bowl. Add the chicken, and mix it around until the chicken is coated in the marinade. Set it in your fridge while you prepare the rest of the meal. 1 tablespoon Thai red curry paste, 1 tablespoon soy sauce, 1 teaspoon cooking oil, Juice from 1 lime, 4 boneless chicken thighs
- Process the cauliflower in your food processor so that it resembles rice. You can also grate it if you don’t have a food processor. Place it in a large skillet over medium-high heat and pour in 1 cup of the coconut milk. Gently simmer for about 10 minutes, or until the liquid has evaporated. 1 medium head of cauliflower
- Pour the rest of the can of coconut milk into a small pot over medium-high heat. Add the peanut, soy sauce, fish sauce, and lime juice. Simmer until thickened. 4 tablespoons all-natural peanut, 1 tablespoon soy sauce, 1 tablespoon fish sauce, Juice from 1 lime
- Toss the cucumber and red onion with the mayonnaise and season with salt and pepper. ½ English cucumber, A few thin slices of red onion, 1 tablespoon mayonnaise, Salt and pepper
- Oil your grill and heat it on high. Add the chicken and cook for 6-7 minutes per side. Cut each chicken thigh into 5-6 pieces.
- While the chicken is cooking, mash the avocado with the salt and lime juice. Stir in the pineapple. 1 ripe avocado, Juice from ½ lime, A generous pinch of sea salt, 1 cup minced pineapple
- Load your bowl full of coconut cauliflower rice then top with the grilled Thai chicken, cucumber salad, and pineapple guac and drizzle with the satay sauce. Dig in!
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More Thai chicken recipes
For more inspiration, check out all of our dinner ideas !
Thai Chicken Skewers with Peanut Satay Sauce
Coconut Milk Braised Chicken
Grilled Chicken Pad Thai
Best Thai Chicken Soup
Thai Chicken Bowls Recipe
Ingredients
The Thai Chicken
- 1 tablespoon Thai red curry paste , see notes
- 1 tablespoon soy sauce
- 1 teaspoon cooking oil
- Juice from 1 lime
- 4 boneless chicken thighs
The Coconut Cauliflower Rice
- 1 medium head of cauliflower
- 14 ounce can coconut milk , divided
The Satay Sauce
- 4 tablespoons all-natural peanut
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- Juice from 1 lime
The Cucumber Salad
- ½ English cucumber , sliced
- A few thin slices of red onion
- 1 tablespoon mayonnaise , see notes
- Salt and pepper , to taste
The Pineapple Guacamole
- 1 ripe avocado
- Juice from ½ lime
- A generous pinch of sea salt
- 1 cup minced pineapple
Instructions
- Mix the curry paste, soy sauce, oil, and lime juice into a medium-sized bowl. Add the chicken, and mix it around until the chicken is coated in the marinade. Set it in your fridge while you prepare the rest of the meal. 1 tablespoon Thai red curry paste, 1 tablespoon soy sauce, 1 teaspoon cooking oil, Juice from 1 lime, 4 boneless chicken thighs
- Process the cauliflower in your food processor so that it resembles rice. You can also grate it if you don’t have a food processor. Place it in a large skillet over medium-high heat and pour in 1 cup of the coconut milk. Gently simmer for about 10 minutes, or until the liquid has evaporated. 1 medium head of cauliflower
- Pour the rest of the can of coconut milk into a small pot over medium-high heat. Add the peanut, soy sauce, fish sauce, and lime juice. Simmer until thickened. 4 tablespoons all-natural peanut, 1 tablespoon soy sauce, 1 tablespoon fish sauce, Juice from 1 lime
- Toss the cucumber and red onion with the mayonnaise and season with salt and pepper. ½ English cucumber, A few thin slices of red onion, 1 tablespoon mayonnaise, Salt and pepper
- Oil your grill and heat it on high. Add the chicken and cook for 6-7 minutes per side. Cut each chicken thigh into 5-6 pieces.
- While the chicken is cooking, mash the avocado with the salt and lime juice. Stir in the pineapple. 1 ripe avocado, Juice from ½ lime, A generous pinch of sea salt, 1 cup minced pineapple
- Load your bowl full of coconut cauliflower rice then top with the grilled Thai chicken, cucumber salad, and pineapple guac and drizzle with the satay sauce. Dig in!
