This Thai Red Curry Rice recipe makes a quick and easy Thai-style dinner that is ready in 30 minutes. It is also vegetarian, vegan, and gluten-free. Learn how to make homemade Thai curry rice with this simple and flavorful recipe.
You are going to love this hearty, Thai-style dish made with fragrant curry spices, fresh vegetables, silky coconut milk, and rice. It is full of complex and bold flavors, but is so simple to make.
The other great part about this recipe? All of the ingredients get cooked together in one pot, which means minimal cleanup is required to prepare this fast, flavor-packed meal. ♡
Thai Red Curry Rice Ingredients
Before we get to the recipe, let’s discuss ingredients. To make this homemade Thai curry rice recipe, you will need:
- Coconut oil: I like using this as the cooking oil in this recipe, because it is healthy and gives an additional slightly coconut flavor to the soup. I recommend always using unrefined, virgin, and organic coconut oil.
- Carrots and bell peppers: This is the combination of vegetables I like to use when making this recipe, but feel free to use whatever veggies you love best in Thai dishes.
- Garlic and ginger: These two ingredients are a must in Asian cooking. Always use freshly grated/minced garlic and ginger for the best flavor.
- Red curry paste: This pre-made past is used to add intense curry flavor and heat to the recipe in one step. Different brands of curry paste can vary significantly in terms of spiciness and flavor. See below for my top choices.
- Broth: I prefer to use vegetable stock rather than water in this recipe, because using broth adds more flavor to the dish.
- Coconut milk: This vegan milk is added to give creaminess and also tone down the heat from the curry paste. I usually use full-fat coconut milk, but you’re welcome to use low-fat if you prefer.
- Rice: I recommend using long-grain, white rice, because it cooks up fluffy and not sticky, with individual grains remaining distinct and firm. I find that Jasmine or Basmati rice gives the best consistency, fragrance, and flavor.
- Lime juice: A good squeeze of citrus brightens all the flavors in this recipe. Always add lime juice at the very end of the cooking process, so that you don’t dull the flavor of the lime.
See the recipe card below for full information on ingredients and quantities.
Thai Curry Rice Toppings
Don’t forget toppings! I always fall in the-more-the-merrier camp when it comes to toppings in Thai recipes. Garnishing adds texture, extra layers of flavor, and makes the dish more presentable when serving. Here are a few of my favorites:
- Chopped fresh cilantro and/or green onions: These give a huge burst of freshness and also add a nice bright pop of color.
- Thai bird chilies: If you would like some extra heat (or you can add crushed red pepper flakes instead).
- Crushed peanuts: I also like to sprinkle some chopped peanuts on top, because they add a bit of crunch. If you don’t have any on hand, any other kind of nuts can be used instead.
These are some of my preferred toppings for Thai rice dishes like this one, but feel free to get creative and add your toppings of choice to this recipe!
How to Make Thai Red Curry Rice
This dish is prepared in stages, so that all of the ingredients get cooked to perfection. To make this homemade Thai rice recipe, simply:
- Cook the veggies: Begin by sauteing some carrots and bell pepper in a bit of coconut oil.
- Make the flavor base: Next, add your garlic, ginger, and Thai red curry paste and lightly cook, to release the curry’s aromas.
- Add the liquids and rice: Stir in the broth, coconut milk, and rice and allow everything to simmer, until all of the liquid is absorbed.
- Stir in some citrus: Once everything is done cooking, add a squeeze of lime juice for a bit of citrusy zing and to balance out the heat from the curry paste.
- Garnish and serve: If desired, garnish your serving bowls with fresh chopped cilantro, crushed peanuts and/or any toppings you like. Dinner is served! 🙂
Full detailed instructions are included in the recipe at the bottom of this post, as always.
More Easy Thai Recipes
If you’re looking for more simple Thai food inspiration, here are some of my favorite recipes:
- Spicy Thai Noodle Soup
- Easy Thai Shrimp and Rice
- Homemade Red Curry Paste
- Spicy Thai Pumpkin Soup
- Easy Thai Chicken and Rice
For this Thai Red Curry Rice recipe, I recommend:
Here are a few items that I suggest using to ensure this recipe comes out perfect every single time:
- Mae Ploy Red Curry Paste – This is one I use and love! It gives amazing, authentic flavor to Thai dishes and adds the perfect amount of heat.
- Thai Kitchen Coconut Milk – I love the taste and consistency of this brand. It adds so much body and richness to soups and curries.
- Zulay Citrus Juicer – If you cook with a lot of citrus, a sturdy juicer is a must. This one works for both lemons and limes and will squeeze out every last drop of juice like a pro. Worth every penny.
Important: If you are vegan, be sure to use a brand of Thai red curry paste that is vegan. The one I use is not, but Thai Kitchen Red Curry Paste is vegan and is also very good.
If you make this Thai Red Curry Rice recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡
Thai Red Curry Rice (Easy Recipe!)
- 2 tablespoons coconut oil
- 2 carrots, thinly sliced into matchsticks
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons Thai red curry paste
- 2 1/2 cups vegetable broth
- 1 (14-ounce) can coconut milk
- 2 cups uncooked white rice
- 1 tablespoon lime juice
- Optional toppings: Chopped fresh cilantro and crushed peanuts
- In a large pot, heat the oil over medium heat. Add the carrots and bell pepper and sauté for 3-4 minutes, until slightly softened.
- Add the garlic, ginger, and curry paste and cook for another minute until fragrant.
- Stir in the broth, coconut milk, and rice. Increase heat to high and bring mixture to a boil.
- Reduce the heat to low. Cover and cook for 15-20 minutes, until all of the liquid is absorbed and the rice is cooked through.
- Stir in the lime juice. Serve warm, garnished with optional toppings if using.
- If you are not vegetarian or vegan, you can substitute the vegetable broth with chicken broth.
- Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.
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