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Inicio Thaise kokosrijst met kip en mango

Asian Rice Chicken Family Quick Summery Meal prep

Cooking rice doesn't have to be guesswork. With a good rice cooker you get perfect, fluffy rice every time without watching the pan. This recipe for Thai coconut rice with chicken and mango is a culinary hit: creamy, bright and a little different from the weekday meal. Ideal for sharing and guaranteed to be a moment to savour.

x_ckl_recipe_markerThai coconut rice with chicken and mango A colourful Thai dish with velvety coconut rice, marinated chicken and sweet mango. Quick to make and perfect for the whole family. How to make Thai coconut rice with chicken and mango? Main course Thai 4 servings 15 min 35 min

Rinse the jasmine rice two to three times under cold water until the water runs clear. Put the rice in the rice cooker with the coconut milk and the water. Add a pinch of salt and the bruised lemongrass stalk.
Turn on the rice cooker and let the rice cook. The rice cooker will switch to the keep-warm setting automatically once the rice is done. Remove the lemongrass stalk afterwards.
Cut the chicken breasts into thin strips. In a bowl, mix them with the soy sauce, fish sauce, lime juice, garlic, ginger and one teaspoon brown sugar. Let this marinate for 10 minutes.
Heat a splash of oil in a wok or frying pan over high heat. Fry the chicken pieces for about 5 to 7 minutes until cooked through and golden brown. Stir regularly.
Peel the mango and slice the flesh into thin strips or cubes. Cut the spring onions into rings and roughly chop the coriander.
Spoon the coconut rice onto plates or into deep bowls. Top with the fried chicken and arrange the mango alongside. Sprinkle with spring onion, coriander and toasted sesame seeds. Serve immediately with a lime wedge.

Asian Rice Chicken Family Quick Summery Meal prep 300 g jasmine rice 200 ml coconut milk (full-fat can) 200 ml water 1 stalk lemongrass, bruised Pinch of salt 500 g chicken breast 2 tbsp soy sauce 1 tbsp fish sauce Juice of 1 lime 2 cloves garlic, finely chopped 1 tsp fresh ginger, grated 1 tsp brown sugar 1 ripe mango 3 spring onions Handful fresh coriander 1 tbsp toasted sesame seeds 1 lime, in wedges Oil for frying Rice cooker Wok or frying pan Mixing bowl Grater Cutting board Chef's knife Arrocera arrocera Platos hondos platos-hondos Wok wok-3 Sartén sarten Bloque de cuchillos magnético Blackwell - Set de cuchillos de chef - Laguiole - Madera de olivo - Cuchillo de chef, cuchillo de pan, cuchillo de carne, cuchillo de oficina y cuchillo pelador 6 piezas Blackwell Bloque de cuchillos Cookinglife Platos Profundos / Platos de Pasta Negros ø 24 cm - 6 Piezas Cookinglife ["Diep bord"] Birkmann Set de Cuencos Mezcladores / Cuencos para Masa Cuencos de colores 4 piezas - 1.5, 2, 3 y 4 Litros - Rosa Seda Birkmann Mengkom Wok de pollo teriyaki picante con anacardos foodies-pittige-kip-teriyaki-wok-met-cashewnoten Wok picante de pollo con albahaca tailandesa foodies-pittige-thaise-basil-chicken-wok Arroz japonés con salmón teriyaki y pepino encurtido foodies-japanse-rijst-met-teriyaki-zalm-en-ingelegde-komkommer Curry verde tailandesa con pollo y arroz foodies-thaise-groene-curry-met-kip-en-rijst

Receta

Thai coconut rice with chicken and mango

A colourful Thai dish with velvety coconut rice, marinated chicken and sweet mango. Quick to make and perfect for the whole family.

Pandilla	Main course
Cocina	Thai
Porciones	4 servings

Tiempo de preparación

Tiempo de preparación	15 min
Total	35 min

Materiales necesarios

Rice cooker
Wok or frying pan
Mixing bowl
Grater
Cutting board
Chef's knife

Ingredientes

300 g jasmine rice
200 ml coconut milk (full-fat can)
200 ml water
1 stalk lemongrass, bruised
Pinch of salt
500 g chicken breast
2 tbsp soy sauce
1 tbsp fish sauce
Juice of 1 lime
2 cloves garlic, finely chopped
1 tsp fresh ginger, grated
1 tsp brown sugar
1 ripe mango
3 spring onions
Handful fresh coriander
1 tbsp toasted sesame seeds
1 lime, in wedges
Oil for frying

How to make Thai coconut rice with chicken and mango?

Rinse the jasmine rice two to three times under cold water until the water runs clear. Put the rice in the rice cooker with the coconut milk and the water. Add a pinch of salt and the bruised lemongrass stalk.
Turn on the rice cooker and let the rice cook. The rice cooker will switch to the keep-warm setting automatically once the rice is done. Remove the lemongrass stalk afterwards.
Cut the chicken breasts into thin strips. In a bowl, mix them with the soy sauce, fish sauce, lime juice, garlic, ginger and one teaspoon brown sugar. Let this marinate for 10 minutes.
Heat a splash of oil in a wok or frying pan over high heat. Fry the chicken pieces for about 5 to 7 minutes until cooked through and golden brown. Stir regularly.
Peel the mango and slice the flesh into thin strips or cubes. Cut the spring onions into rings and roughly chop the coriander.
Spoon the coconut rice onto plates or into deep bowls. Top with the fried chicken and arrange the mango alongside. Sprinkle with spring onion, coriander and toasted sesame seeds. Serve immediately with a lime wedge.

Modo cocina Evita que la pantalla se apague

The coconut rice is the heart of this dish. Cooking the rice in a mix of coconut milk and water gives it a creamy, slightly sweet flavour that pairs perfectly with the spicy chicken and the fresh mango. Taste and enjoy — it's that simple. This is a recipe you'll want to put on the table again and again.

A rice cooker makes this dish even easier. You turn it on, and while you fry the chicken and slice the mango, it takes care of the rest. No boiling over, no burnt bottom. Just perfect rice, every time. Smart cooking — that's quality in practice.

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