This Thai Coconut Curry Rice recipe is spicy, satisfying, and perfect for busy weeknights! It is vegetarian, vegan, gluten-free, and ready to eat in 30 minutes. Learn how to make homemade Thai curry rice with this quick and easy dinner 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 quick, flavor-packed meal. ♡
Thai Coconut 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 always use 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 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: It 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. Make sure you always add lime at the very end of cooking, so that you don’t kill the flavor.
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.
How to Make Thai Coconut 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:
- Begin by sauteing some carrots and bell pepper in a bit of coconut oil.
- Next, add your garlic, ginger, and Thai red curry paste and lightly cook, to release the curry’s aromas.
- Stir in the broth, coconut milk, and rice and allow everything to simmer, until all of the liquid is absorbed.
- 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.
- If desired, garnish your serving bowls with fresh chopped cilantro, crushed peanuts and/or any toppings you like. Dinner is served! 🙂
More Thai Recipes to Try
If you’re looking for more Thai food inspiration, here are some of my favorite recipes:
- Thai Spicy Noodle Soup
- Coconut Curry Shrimp and Rice
- Homemade Red Curry Paste
- Spicy Thai Pumpkin Soup
- Thai Chicken and Rice
For this Thai Coconut 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 recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡
Thai Coconut Curry Rice (Easy Vegan & Gluten-Free 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/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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