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Home 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 Rice Cooker rice-cooker Deep plates deep-plate Wok pan wok-1 Frying Pan frying-pan Blackwell Knife Block - Laguiole - Olive Wood - Chef's Knife, Bread Knife, Meat Knife, Office Knife & Paring Knife 6-piece Blackwell Messenblok Cookinglife Deep Plates / Pasta Plates Black ø 24 cm - 6 Pieces Cookinglife ["Diep bord"] Birkmann Mixing Bowls / Baking Bowls Colour bowls set 4-Piece - 1.5, 2, 3 and 4 Liters - Silk Rose Birkmann Beslagkom Spicy chicken teriyaki wok with cashew nuts foodies-pittige-kip-teriyaki-wok-met-cashewnoten Spicy Thai basil chicken wok foodies-pittige-thaise-basil-chicken-wok Japanese rice with teriyaki salmon and pickled cucumber foodies-japanse-rijst-met-teriyaki-zalm-en-ingelegde-komkommer Thai green curry with chicken and rice foodies-thaise-groene-curry-met-kip-en-rijst

Recipe

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.

Course	Main course
Kitchen	Thai
Servings	4 servings

Preparation time

Preparation time	15 min
Total	35 min

Equipment

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

Ingredients

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.

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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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