This Thai Coconut Curry Rice with Vegetables is a Thai-inspired twist on fried rice your whole family will love!
Rice is nice but this Thai Coconut Curry Rice with Vegetables is ah-mazing!
Our Thai-inspired spin on fried rice combines fluffy white rice with creamy coconut milk, warm curry spices and plenty of fresh vegetables for a side dish that’s 1 part comfort food and 1 part game-changer. Imagine a bowl of this rice topped with perfectly grilled salmon or shrimp. Even by itself, with just a big squeeze of lime, it’s perfect!
All the taste of Take-out for a fraction of the cost
I crave Thai red curry dishes made with rich, silky coconut milk but I’m not always keen on take-out prices and the fact that I have to drive across town to indulge that craving. Add to that the fact that my kids are not curry fans – so what’s a curry-loving, driving-hating, budget-conscious mama to do? I make my own, that’s what. And I make it the easiest way possible using the freshest ingredients so I can get my curry fix and get dinner on the table before the dinner-hour meltdowns happen.
That part about my kids not loving curry? It’s true. They do love fried rice though so I thought if I combined the two that maybe they’d be into it. And I was right. You can imagine my surprise when they both took a bite (hesitantly, of course… because you never know what their mother might be tricking them into…) and then another and another. They had no idea it was curry! I felt as though I’d won a gold medal.
- 1 cup long grain white rice
- 2 Tbsp. red curry paste
- 1 cup full-fat canned coconut milk
- ¾ cup water
- ½ teaspoon salt
- 1 large carrot, peeled and thinly sliced
- 1 small zucchini, sliced and quartered
- ½ red pepper, thinly sliced
- 2 green onions, white and green parts, sliced
- ½ teaspoon freshly grated ginger
- 2 cloves garlic, minced
- ¼ cup fresh basil, thinly sliced
- ⅓ cup cashews, roughly chopped
- 2 tsp. coconut oil
- Lime wedges, optional
- Combine rice, coconut milk, water, red curry paste and salt in a medium saucepan.
- Bring to a boil, stir gently then cover with a tight-fitting lid.
- Reduce heat and simmer for 15 minutes.
- Remove rice from heat and allow to stand for 10 minutes covered.
- While rice is cooking, add 2 teaspoons coconut oil to a large skillet placed over medium-high heat.
- When oil is melted, add carrots, zucchini and red pepper. 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 chopped cashews. Serve with lime wedges.
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- Serving Size: 2/3 cup
- Calories: 258
- Sugar: 3g
- Sodium: 139mg
- Fat: 12g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 5g
What’s your favorite way to make rice? Share in the comments below
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