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!
This 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 one part comfort food and one part game-changer. Imagine a bowl of this rice topped with perfectly grilled salmon or shrimp or leftover cooked chicken. 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 fans of anything curry and what’s a curry-loving, driving-hating, budget-conscious mama to do? I make my own at home, that’s what I do.
And I make it in the easiest way possible (read: one-pan) using the freshest ingredients so I can get my curry fix and get dinner on the table before the dinner-hour meltdowns happen.
Here’s the best part.
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.
And now this Thai Coconut Curry Rice makes a regular appearance on our meal plan.
- 1 cup long-grain white rice
- 2 Tbsp. Thai red curry paste (or more to taste)
- 1 (14-ounce) can ‘light’ coconut milk*
- ½ cup water**
- ½ tsp. salt
- 1 large carrot, peeled and thinly sliced
- 1 medium zucchini, sliced and quartered
- 1 small red pepper, thinly sliced
- 2 green onions, white and green parts, sliced
- 2 cloves garlic, minced
- ¼ cup fresh basil, thinly sliced
- ⅓ cup roasted cashews or peanuts, 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 15-17 minutes or until rice is almost done (it shouldn’t be hard but it also shouldn’t be mushy)
- Remove rice from heat and allow it to stand for 10-12 minutes covered before stirring.
- While rice is cooking, add 2 teaspoons coconut oil to a large skillet placed over medium-high heat.
- When the oil is melted, add carrots, zucchini, and red pepper. Stir fry the vegetables until crisp-tender, about 7 minutes. Add garlic and green onions and cook an additional 1 minute.
- Stir rice into vegetable mixture. Stir in basil and chopped cashews. Serve with lime wedges.
* You can use full-fat coconut milk but you may need to use a little water to get the rice fully cooked (see below about liquid and cooking times)
**Due to differences in rice (type, brand, etc.), altitude, size of the pot, how tight the lid fits, etc. you may need more water for the rice to be fully cooked. Test the rice just before the end of the suggested cooking time and add a few tablespoons more water, if needed, if the rice seems too undercooked.
- Serving Size: 1 cup
- Calories: 223
- Sugar: 3g
- Sodium: 330mg
- Fat: 9g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
What’s your favorite way to make rice? Share in the comments below
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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