Thai Coconut Curry Rice is a flavourful rice with a twist to the original Thai Fried Rice. The aromatic jasmine rice is cooked with the red curry paste and rich creamy coconut milk.
As soon as we talk of Thai Food , the Thai Curries with some freshly steamed scented Jasmine rice come to the mind . Our family loves this combo and we prefer the Thai Red Curry over the Thai Green Curry . The Thai Yellow Curry too has its special place on our menu . For today I have made a Thai Coconut Curry Rice . A combo of aromatic Jasmine rice and Red Curry mixed together with some veggies and an amazing crunch of peanuts . While making these I somehow thought of Bisse Bele Bhat , where Sambar and Rice are mixed together to make a special rice .
The name Jasmine refers to the colour of the rice , which is white as the Jasmine flower . The rice has a beautiful sheen to it and is grown primarily in Thailand and Cambodia .
This rice turns moist and has a soft texture when cooked . The rice grains cling and are slightly sticky , though not as sticky as the glutinous rice .
You all know that the Thai Curries are made with a special paste . This paste can be made at home or can be store bought , you just need some simple ingredients depending on the curry you are making . For a Red Thai Curry Paste the first thing that you need is some real good quality red chillies . Well I wanted a real vibrant red color so I added1/4 cup bell pepper and one fresh red chili to the curry paste that I normally make . This gave me a beautiful vibrant red color . Of course with all the curry ingredients this paste is very aromatic and flavourful and you can be sure that you are heading for a wonderful meal .
The rice is quick and at the same time very simple to make . What you need to do is add the paste , water and coconut milk to a pan and cook the rice in it . While the rice is being cooked toss the veggies on the other side . Now all you have to do is mix the two and garnish . Isn’t it a delicious One Pot Meal ? We all loved this Curry Rice and I must admit my hubby has been thanking Valli for this amazing theme Biryani , Pulao , Khichadi Festival where I have been using Rice as the star ingredient .
Thai Coconut Curry Rice
4 tbsp oil
2 cups Thai jasmine rice
4 tbsp Thai red curry paste
2 cups coconut milk
2 cups water
1 carrot , sliced thin
1/2 red bell pepper , sliced
1 zucchini , sliced
2 spring onions , chopped
4-6 cloves garlic , minced
A small piece ginger , grated
1/2 cup basil
Salt to taste
1/2 cup toasted peanuts , lightly pounded
Add red curry paste , coconut milk and water in a pan . Place it to boil .
Add salt to taste .
Once this mix boils add rice and let cook till the rice is almost done .
While the rice is being done –
Heat a pan and add oil .
Add carrots , bell peppers , zucchini .
Add a pinch of salt and Stir fry vegetables until crisp tender, about 5 minutes.
Add garlic, ginger and green onions and cook an additional 1 minute.
Stir rice into vegetable mixture.
Stir in basil and sprinkle crushed peanuts .
Serve with lime wedges.
Here is what I have been posting under the Biryani, Pulao, Khichadi Festival –
Day 1 How to cook Rice with Absorption Method
Day 2 How to cook Perfect Rice for Biryani
Day 3 How to cook Rice in a Pressure Cooker
Day 4 How to cook Rice in a Microwave
Day 5 How to cook Rice in a Rice Cooker
Day 6 How to cook Basic Khichadi
Day 7 Undhiyu Biryani
Day 8 Banarasi Tandoori Biryani
Day 9 Bharwan Mirch ki Biryani
Day 10 Sindhi Thooma wara Chawara
Day 11 Achaari Panneer Pulao
Day 12 Nuts Pulao
Day 13 Mumbai Tawa Khichadi
Day 14 Vegetable Layered Khichadi
Day 15 Khichadi Bowl
Day 16 Stuffed Rice
Day 17 Kulhad wale Rajma Chawal
Day 18 Rice and Curry in Banana Leaf Packets
Day 19 Cheesy Baked Rice with Vegetables
Day 20 Maklouba
Day 21 Wild Rice with Grilled Veggies
Thai Coconut Curry Rice
- 4 tbsp oil
- 2 cups Thai jasmine rice
- 4 tbsp Thai red curry paste
- 2 cups coconut milk
- 2 cups water
- 1 carrot sliced thin
- 1/2 red bell pepper sliced
- 1 Zucchini sliced
- 2 Spring onions chopped
- 4-6 cloves garlic minced
- piece A smallginger grated
- 1/2 cup basil
- Salt to taste
- 1/2 cup toasted peanuts lightly pounded
- Lemon wedges
- Add red curry paste , coconut milk and water in a pan . Place it to boil .
- Add salt to taste .
- Once this mix boils add rice and let cook till the rice is almost done .
- While the rice is being done -
- Heat a pan and add oil .
- Add carrots , bell peppers , zucchini .
- Add a pinch of salt and Stir fry vegetables until crisp tender, about 5 minutes.
- Add garlic, ginger and green onions and cook an additional 1 minute.
- Stir rice into vegetable mixture.
- Stir in basil and sprinkle crushed peanuts .
- Serve with lime wedges.