How to make Thai Rice Bowl -

A complete Thai meal in a bowl – tossed rice topped with spicy boneless chicken cooked on satay sticks and a flavourful curry.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cooked rice (पके हुए चावल), Thai red curry paste (थाई रेड करी पेस्ट)

Cuisine : Thai

Course : Main Course Chicken

Thai Rice Bowl

Thai Rice Bowl Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Thai Rice Bowl Recipe

  • Cooked rice 3 cups

  • Thai red curry paste 2 tablespoons

  • Boneless chicken cut into 2 inch strips 250 grams

  • Light soy sauce 1 teaspoon

  • Salt to taste

  • Garlic chopped 1 tablespoon

  • Oil 3 tablespoons

  • Fresh red chilli finely chopped 1

  • Onion finely chopped 1 medium

  • Crushed black peppercorns to taste

  • Coconut milk ¾-1 cup

  • Fresh coriander sprigs for garnishing


Step 1

Take chicken in a bowl. Add 1 tablespoon red curry paste, soy sauce, salt and ½ tablespoon garlic and mix well. Set aside to marinate.

Step 2

Heat 1 tablespoon oil in a non-stick pan. Add remaining garlic and sauté for 30 seconds. Add ½ of red chilli and onion, mix and sauté till onion turns translucent.

Step 3

Add rice and toss. Add salt and toss again. Add crushed peppercorns and mix.

Step 4

4. To prepare curry, heat 1 tablespoon oil in another non-stick pan. Add remaining red chilli and sauté for 30 seconds. Add remaining red curry paste and sauté for 1 minute. Add coconut milk gradually, mix and cook for 1 minute. Add salt, mix and cook for 1-2 minutes.

Step 5

Skewer each marinated chicken strips onto satay sticks.

Step 6

Heat remaining oil in a third non-stick pan. Place the chicken skewers in it and cook, rotating the sticks,till fully done and golden from all sides.

Step 7

Transfer rice mixture into a serving bowl. Place skewers over it and pour the curry on top.Serve hot garnished with a coriander sprig.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.