Dinner
Creamy Thai Basil Chicken and Coconut Rice Skillet
Ground chicken, green beans and Thai basil top jasmine rice cooked in coconut milk.
- Yield
- 4 servings
- Cuisine
- Thai-inspired
Serving ideas
Serve straight from the skillet with more Thai basil.
Ingredients
See the ingredient checklist
- 1 tbsp vegetable oil
- 1 small red bell pepper, seeded and sliced
- 1 large shallot, halved and sliced
- 3 cloves garlic, minced
- 1 lb ground chicken
- 1 bird’s-eye chile, seeded and sliced, or 1/2 serrano
- ground white pepper, a pinch
- 4 oz green beans, trimmed and cut into 1/2-inch pieces
- 3 tbsp oyster sauce
- 1 tbsp fish sauce
- 2 tsp packed light brown sugar
- 1 cup packed fresh Thai basil leaves, plus more to serve
- 1 1/4 cups uncooked jasmine rice
- 1 1/4 cups unsweetened full-fat coconut milk
- 1 tbsp fresh lime juice
- 1/2 tsp kosher salt
- 1 1/4 cups water
Before you cook
Use a skillet with a lid that fits snugly for the rice.
How to make Creamy Thai Basil Chicken and Coconut Rice Skillet
Heat the oil in a deep skillet. Cook the bell pepper, shallot and garlic for about 2 minutes. Increase the heat and add the chicken, chile and white pepper. Break up the meat and cook until done, about 3 to 5 minutes.
Stir in the beans, oyster sauce, fish sauce and sugar and cook for a minute. Off the heat, stir in the basil until it wilts. Transfer to a bowl.
Return the pan to medium-high. Toast the rice for about 30 seconds, then add the coconut milk, lime juice, salt and water. Bring to a boil, cover and simmer on low 16 to 18 minutes, until the rice is tender.
Fluff the rice and spoon the chicken mixture over it. Cover briefly to heat through and finish with torn basil.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Creamy Thai Basil Chicken and Coconut Rice Skillet
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Ingredients
1 tbsp vegetable oil- 1 small red bell pepper seeded and sliced
- 1 large shallot halved and sliced
- 3 cloves garlic minced
- 1 lb ground chicken
- 1 bird’s-eye chile seeded and sliced, or 1/2 serrano
- ground white pepper a pinch
- 4 oz green beans trimmed and cut into 1/2-inch pieces
- 3 tbsp oyster sauce
- 1 tbsp fish sauce
- 2 tsp packed light brown sugar
- 1 cup packed fresh Thai basil leaves plus more to serve
- 1 ¼ cups uncooked jasmine rice
- 1 ¼ cups unsweetened full-fat coconut milk
- 1 tbsp fresh lime juice
- ½ tsp kosher salt
- 1 ¼ cups water
Instructions
- Heat the oil in a deep skillet. Cook the bell pepper, shallot and garlic for about 2 minutes. Increase the heat and add the chicken, chile and white pepper. Break up the meat and cook until done, about 3 to 5 minutes.
- Stir in the beans, oyster sauce, fish sauce and sugar and cook for a minute. Off the heat, stir in the basil until it wilts. Transfer to a bowl.
- Return the pan to medium-high. Toast the rice for about 30 seconds, then add the coconut milk, lime juice, salt and water. Bring to a boil, cover and simmer on low 16 to 18 minutes, until the rice is tender.
- Fluff the rice and spoon the chicken mixture over it. Cover briefly to heat through and finish with torn basil.
Notes
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