Thai Coconut Chicken Bowl

Dinner
Ready-to-eat
Comforting meals
Summer nights
Quick meals

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Servings4

Preparation15 min

Cooking15 min

Inspired by popular restaurant-style bowls, this dish is comforting, balanced, and packed with flavor. Perfect for an easy lunch or no-fuss dinner.

400 g Olymel Thai coconut chicken
1 cup jasmine rice (cooked)
2 bok choy (cooked), separated into leaves
6 radishes, thinly sliced
1 red bell pepper, roasted and sliced
1 cup snow peas, trimmed and cooked
1 tbsp fresh Thai basil
2 tbsp crushed peanuts (optional)
1–2 hot chili peppers, finely chopped (to taste)

Used products

Thai-style coconut chicken

Bowl

Cook the chicken : Heat the Olymel Thai coconut chicken according to the package instructions.
Prepare the vegetables : Separate the bok choy into leaves, rinse well, then quickly cook in a pan or steam until tender but still slightly crisp. Roast the red bell pepper and slice it.

Assemble

Divide the warm jasmine rice between two bowls, then add : the coconut chicken, bok choy leaves, grated carrots and roasted red peppers
Garnish and serve : top with Thai basil, crushed peanuts, and chopped chili peppers.

Chef’s tip – Restaurant bowls always rely on freshness at the finish.

A squeeze of lime, fresh herbs, or a sprinkle of peanuts added just before serving can make all the difference and elevate a homemade bowl into a true experience.