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Thai Coconut Rice Bowl with Sambal Chickpeas & Cilantro Mint Chutney
2 or 2 Serving Dinner

Thai Coconut Rice Bowl

with Sambal Chickpeas & Cilantro Mint Chutney

On occasion, it’s deliciously wonderful to make a Thai dinner dish that has a hint more sweetness than normal. In this recipe, coconut milk and the carrots’ natural sugars create that flavor. But the savory, and potentially spicy, cilantro mint chutney gives you a kick that balances everything out. It’s a dish that will surely delight your taste buds.

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SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
710
FAT
18g
CARBOHYDRATES
118g
PROTEIN
19g

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INGREDIENTS

  1. 1 can coconut milk
  2. ¾ cup jasmine rice
  3. Fresh cilantro
  4. Fresh mint
  5. 1 cucumber
  6. 1 fresh Thai chile
  7. 1 tbsp rice vinegar
  8. 1 lime
  9. 6 oz rainbow carrots
  10. 1 can chickpeas
  11. 1 tbsp sambal chile paste
  12. 2 packets agave
  13. 2 oz red cabbage
  14. vegetable oil*
  15. Salt*
  16. *Not Included
  17. For full ingredient list, see Nutrition.
Allergens: tree nuts
Tools: Large nonstick skillet, Zester or microplane, Small saucepan with lid
SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
710
FAT
18g
CARBOHYDRATES
118g
PROTEIN
19g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Open the can of coconut milk and carefully scoop the solid “cream” into a small bowl; set aside. Add just the coconut water, jasmine rice, 1 cup water, and a pinch of salt to a small saucepan, and bring to a boil. Cover, reduce heat to low, and cook until rice is tender and water is absorbed, about 15 to 18 minutes. Let rice stand for 5 minutes and fluff with a fork.

2
Prepare the chutney

Finely chop the cilantro and mint leaves. Dice the cucumber. Deseed and mince the Thai chile. Zest and halve the lime; set zest aside. In a small bowl, combine the chopped cilantro, chopped mint, diced cucumber, rice vinegar, juice from the lime, and as much of the Thai chile as you’d like. Season the cilantro mint chutney with salt and stir to combine.

3
Crisp the chickpeas

Peel and thinly slice the rainbow carrots. Drain the chickpeas and pat dry with a paper towel. Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the chickpeas and cook, shaking the pan occasionally, until crispy, about 3 to 4 minutes. Add the lime zest, a pinch of salt, and as much of the sambal chile paste as you’d like and toss to combine, off the heat.

4
Cook the carrots

Transfer sambal chickpeas to a bowl. Return the skillet to medium-high heat with 2 tsp vegetable oil. Add the sliced carrots and cook until just tender and charred in places, about 4 to 6 minutes.

5
Finish the coconut rice

Add the reserved coconut “cream,” both agave packets, and a pinch of salt to the cooked jasmine rice. Gently stir the coconut rice with a fork.

6
Serve

Divide the coconut rice between large bowls. Top with the sambal chickpeas, rainbow carrots, and red cabbage. Dollop the coconut rice bowls with cilantro mint chutney.

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