What to Serve with Thai Coconut Chicken: 15 Delicious Side Dish Pairings

Thai coconut chicken is a tasty dish that combines the rich, creamy texture of coconut milk with the salty tastes of Thai spices. With its complex mix of sweet, salty, spicy, and sour tastes, this tasty main dish can make it hard to decide which side dishes go best with it. That’s why I made this list of the 15 best side dishes to go with Thai coconut chicken.

As a busy home cook and food blogger, I often struggle with menu planning and finding dishes that pair well together. Through trial and error in my own kitchen, I’ve discovered sides that beautifully balance and enhance the iconic Thai flavors of coconut chicken. Whether you’re looking for classic rice or noodle pairings, lighter veggie-based options, or creative flavor combinations, this list has you covered.

Balancing Sweet and Savory with Jasmine Rice

Jasmine rice is a no-brainer pairing that soaks up the delicious coconut curry sauce The delicate floral aroma of jasmine rice balances the sweet coconut and savory Thai spices in the chicken For extra texture and color, I love cooking the rice with diced red bell peppers. The crisp peppers perfectly complement the tender rice grains. Jasmine rice is a classic Thai pairing that lets the coconut chicken shine.

Zucchini Noodles for a Low-Carb, Nutritious Option

If you’re looking for a lighter carb option, zucchini noodles are a great alternative to rice. With just 35 calories per cup, zucchini noodles add nutrients like vitamin C and manganese They have a very mild flavor that won’t compete with the coconut chicken. Whether you spiralize your own or use store-bought zoodles, they cook up in minutes. For extra flavor, I like to add a sprinkle of red pepper flakes and lemon juice

Crispy Roasted Potatoes for Heartiness

If you want a heartier side dish, roasted potatoes are a great choice. When cubed potatoes are roasted in the oven, the outside gets crispy and golden, and the inside stays fluffy. I just season them with salt, pepper, thyme, and rosemary, which makes the coconut curry chicken taste better. The potatoes soak up the sauce beautifully.

Fresh and Crispy Spring Rolls

Light and crunchy spring rolls make a refreshing side. The crispy fried exterior encases fresh veggies that add great texture and color to your plate. Store-bought spring rolls are tasty, but I prefer making them myself with shredded carrots, cabbage, cucumber and cilantro. Serve them with a tangy dipping sauce for a burst of flavor. They lighten up the coconut chicken wonderfully.

Cool and Crisp Cucumber Salad

Along the same lines, a quick cucumber salad offers a nice light, crisp contrast to the hearty coconut chicken. I make a simple salad with thin slices of English cucumber and red onion, tossed in a bright dressing of rice vinegar, sesame oil, lime juice and a pinch of red pepper flakes. The cool crispness balances the creamy curry perfectly.

Tropical Taste of Mango Kani Salad

Mango kani salad is one of my favorite ways to add a tropical flair. Mixing sweet mango with savory imitation crab meat (kani) creates an irresistible sweet and salty flavor combo. Toss them with cucumber, carrot and romaine lettuce for crunch. The sweet mango pairs divinely with the coconut chicken.

Brown Rice and Veggies for Fiber

For a one-bowl meal, stir-fried brown rice and vegetables is satisfying but lighter than plain rice. Nutty, chewy brown rice boosts the fiber and makes it more nutritious. Meanwhile, the mixed sautéed veggies like broccoli, bell pepper and snap peas add freshness. The saucy coconut chicken complements the wholesome rice and veggies wonderfully.

Elegant Steamed Dumplings

Steamed shrimp dumplings make an impressive first course or side. Although store-bought frozen dumplings work, I prefer making them from scratch and serving them fresh. Their soft, tender wrapper and savory filling beautifully balances the creamy coconut chicken. They can be made ahead and steamed right before serving.

Nutritious Bok Choy

Bok choy that you cook quickly is a healthy side dish that is high in iron, calcium, and vitamin C. The mild bitter taste of bok choy goes well with the flavors of coconut chicken. I like to quickly cook it with sesame oil and garlic. Steaming is another easy cooking method that retains its nutrients. The green veggie adds beautiful color contrast.

Grilled Pineapple’s Sweetness and Char

For a pop of flavor, grilled pineapple is amazing with coconut chicken. The caramelized tropical fruit plays off the coconut curry perfectly. Grilled pineapple has a delicious char but still retains its juicy sweetness. To grill it, I just brush pineapple slices with a bit of oil and cook them for 2-3 minutes per side. They add amazing color and flair to the plate.

Peanut Noodles for Savory Contrast

Cool peanut noodles make a more filling plant-based side. Boiling rice noodles and tossing them in a spicy peanut sauce creates a wonderful flavor and texture contrast to the coconut chicken. I use rice wine vinegar, soy sauce, sesame oil, peanut butter and sriracha to make the flavorful sauce. Garnish with chopped peanuts and cilantro.

Spicy and Vibrant Papaya Salad

For a taste of authentic Thai flavors, a spicy papaya salad called som tum is a popular side. Shredded green papaya and tomatoes are mixed with lime, fish sauce, chilies and crunchy peanuts. The bright, bold flavors cut the richness of the coconut chicken beautifully. Add as little or as much chili as you like.

Coconut Rice for Richness

Coconut rice is a fragrant and tasty side dish that adds more coconut flavors to your meal. When white or brown rice is cooked in coconut milk, it gets a light tropical flavor. It tastes even better when you cook the rice in chicken broth instead of water. Garnish with toasted coconut flakes or chopped cilantro. The coconut rice harmonizes impeccably with the chicken.

Quick and Easy Sautéed Green Beans

When you want a simple veggie side, sautéed green beans round out the meal nicely. Their vibrant green color looks fantastic on the plate too. I like to quickly sauté the green beans with sliced garlic in olive oil and season with salt and pepper. They retain their crisp texture and absorb the delicious curry sauce excellently.

Chilled Rice Noodles for Contrast

Finally, chilled rice noodles create a refreshing contrast to the warm coconut chicken. Soaking thin rice noodles in hot water for 5 minutes softens them up. Then I drain and rinse them in cold water before tossing with sesame oil, rice vinegar and cilantro. The light and tangy chilled noodles balance the richness of the curry sauce fabulously.