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Two bowls of Thai Coconut Curry Rice with chopsticks, scattered peanuts, and cilantro on a dark background.
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5 from 2 votes

Thai Coconut Curry Rice (Vegetarian & Vegan)

This Thai Coconut Curry Rice recipe is vegetarian, vegan, and gluten-free. Ready to eat in just 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Thai
Keyword: Curried Rice, Thai Rice with Shrimp
Servings: 6 servings
Calories: 427kcal



  • In a large pot, heat the oil over medium heat. Add the carrots and bell pepper and sauté for 3 to 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 to 20 minutes, until all of the liquid is absorbed and the rice is cooked through.
  • Stir in the lime juice and serve warm, garnished with optional toppings if using.


If you are not vegetarian/vegan, you can substitute the vegetable broth with chicken broth.


Calories: 427kcal | Carbohydrates: 57g | Protein: 6g | Fat: 19g | Saturated Fat: 16g | Sodium: 419mg | Potassium: 358mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5085IU | Vitamin C: 44.6mg | Calcium: 47mg | Iron: 3mg