Description
Savory Thai Coconut Curry Rice is a delightful one-pot meal combining fragrant coconut milk, spicy Thai red curry paste, and fresh vegetables. This cozy, flavorful dish is perfect for weeknight dinners, offering a creamy, aromatic base of long-grain rice enhanced by sautéed carrots, zucchini, and red pepper. Garnished with fresh basil, green onions, and crunchy roasted nuts, and finished with a zesty squeeze of lime, it delivers a balanced combination of heat, sweetness, and texture that satisfies both the palate and the soul.
Ingredients
Scale
Rice and Curry Base
- 1 cup Long-grain white rice
- 1 can Light coconut milk
- 1 cup Water
- 2 tablespoons Thai red curry paste
- 1 teaspoon Salt
Vegetables and Aromatics
- 1 medium Carrot, sliced
- 1 medium Zucchini, chopped
- 1 medium Red pepper, sliced
- 2 stalks Green onions, chopped
- 2 cloves Garlic, minced
Finishing Touches
- 1 tablespoon Coconut oil
- 1 tablespoon Fresh basil, chopped
- 1/4 cup Roasted cashews or peanuts, chopped
- 2 wedges Lime
Instructions
- Prepare the rice base: Combine the rice, coconut milk, water, Thai red curry paste, and salt in a medium saucepan. Stir to mix the curry paste evenly with the liquids.
- Cook the rice: Bring the mixture to a boil over medium-high heat, then stir gently, cover with a tight-fitting lid, reduce heat to low, and simmer for 15-17 minutes until the rice is almost tender.
- Rest the rice: Remove the saucepan from heat and let the rice stand, covered, for 10-12 minutes to finish steaming and absorb the flavors fully.
- Sauté the vegetables: While the rice rests, heat coconut oil in a large skillet over medium-high heat. Add the sliced carrots, zucchini, and red pepper and stir-fry until crisp-tender, about 4-5 minutes.
- Add aromatics: Incorporate minced garlic and chopped green onions into the skillet and cook for an additional 1 minute, stirring frequently to prevent burning and release flavors.
- Combine rice and vegetables: Fluff the cooked rice and stir it into the vegetable mixture gently, combining to distribute the curry flavor throughout.
- Finish with herbs and nuts: Fold in the chopped fresh basil and roasted cashews or peanuts to add aroma and a crunchy texture.
- Serve and garnish: Serve the curry rice warm, accompanied by lime wedges for squeezing over the dish to add a fresh, zesty brightness before eating.
Notes
- Use light coconut milk for a lighter dish, or full-fat coconut milk for a richer, creamier texture.
- Adjust the amount of Thai red curry paste according to your spice preference.
- Cashews can be substituted with peanuts or omitted for a nut-free version.
- Feel free to add other vegetables like bell peppers or snap peas for variety.
- To make this dish vegan, ensure the red curry paste contains no shrimp paste or animal products.
