Coconut Chicken & Crispy Rice

What’s better than sharing? 

You’ll just need a large and nice serving plate, such as our La Table ones, a big table to welcome all of your guests, and this recipe to eat and share during a summer lunch. 

The result? A bunch of friends that will ask you the secret beyond this nurturing and fresh dish!

Serves 4

Total Cook Time: 45 minutes


Coconut Chicken:

  • 500gr chicken
  • 150ml coconut milk
  • 1 stock lemon grass
  • 1 tbsp garlic paste
  • 1 tbsp grated ginger
  • 1 tbsp honey
  • zest of lime peel
  • 1 tbsp fish sauce
  • 1 bunch mint
  • salt

Crispy Rice: 

  • ghee
  • fish sauce
  • tamari
  • cilantro
  • zest of lime peel 


  • cilantro
  • pickled onions


Coconut Chicken:

  1. In a bowl, mix all the ingredients (besides de chicken)
  2. Add to the chicken bowl, mix and let marinate while you cook the rice (about 10 minutes)
Crispy Rice: 
  1. In a pan, heat up a spoon of ghee.
  2. Add the pre-cooked brown rice and some more ghee if necessary.
  3. While it cooks, keep moving it with a wooden spoon and add a splash of fish sauce, a splash of tamari. Add the lime zest and the cilantro.
  4. Cook until crispy and set aside.
Coconut Chicken:
  1. In a pan, add some olive oil and cook the chicken.
Combine & plate
  1. Pick a big and beautiful plate and first, spread the rice on it. Then add the chicken on top.
  2. Last but not least, top with some pickled onions and cilantro leaves.
  3. Set on your table with some beautiful flowers and enjoy!

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