Thai Yellow Coconut Curry Rice Recipe
A perfect fusion of bold and aromatic flavors, Thai Yellow Coconut Curry Rice is a vibrant and satisfying dish that brings together the richness of coconut milk and the complex warmth of homemade Thai curry paste. The fragrance of freshly ground spices, combined with the smooth coconut milk and delicate jasmine rice, makes this dish a wonderful one-pot meal for a delightful Sunday lunch. Served with or without accompaniments, it’s an exquisite vegetarian meal that captures the essence of Thai cuisine in every bite.
Ingredients
For Thai Curry Powder
| Ingredient | Quantity |
|---|---|
| Cumin seeds (Jeera) | 1 tablespoon |
| Cinnamon stick (Dalchini) | 1 tablespoon |
| Dry ginger powder | 1 tablespoon |
| Turmeric powder (Haldi) | 1 tablespoon |
| Red chili powder | 2 teaspoons |
| Coriander seeds (Dhania) | 2 teaspoons |
| Fennel seeds (Saunf) | 2 teaspoons |
| Whole black peppercorns | 2 teaspoons |
| Garlic cloves | 4 cloves |
| Cardamom pods/seeds (Elaichi) | 1 teaspoon |
| Mace (Javitri) | 1 teaspoon |
For Rice
| Ingredient | Quantity |
|---|---|
| Jasmine rice | 2 cups |
| Coconut milk | 1 cup |
| Salt | 1/2 teaspoon |
| Coconut oil | 2 tablespoons |
| Onion, diced | 1 medium |
| Red bell pepper (Capsicum), thinly sliced | 1 medium |
| Gawar phali (Cluster beans), chopped in half | 10 pieces |
| Fresh ginger, minced | 1 inch |
| Fresh lemongrass, minced | 1 stalk |
| Garlic cloves, minced | 2 cloves |
| Lemon juice | 1 tablespoon |
| Jaggery | 1 tablespoon |
| Salt | to taste |
| Thai basil leaves | for garnish |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Instructions
-
Prepare the Thai Curry Paste:
Begin by boiling the coconut milk and 1 cup of water in a saucepan over medium heat. While the mixture is heating, toast the cumin seeds, coriander seeds, fennel seeds, peppercorns, and cinnamon sticks in a dry skillet for 1-2 minutes until fragrant. Once toasted, transfer the spices to a grinder, along with the dry ginger powder, turmeric powder, red chili powder, garlic, cardamom pods, and mace. Grind all the ingredients into a smooth paste.
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-
Cook the Rice:
In a large pot, combine the jasmine rice with the prepared curry paste and the coconut milk mixture. Bring to a boil, then reduce the heat to a simmer. Cook the rice for about 15-20 minutes, stirring occasionally, until the rice absorbs the liquid and becomes tender. Midway through cooking, add the lemongrass stalk and a couple of lime leaves to enhance the aroma. Stir gently to ensure the rice doesn’t stick to the pot. -
Sautรฉ the Vegetables:
While the rice is cooking, heat coconut oil in a separate pan over medium heat. Add the diced onion, minced ginger, garlic, red bell pepper, and cluster beans. Sautรฉ for 8-10 minutes, stirring occasionally, until the vegetables soften but remain slightly crunchy. -
Combine the Rice and Vegetables:
Once the rice is tender and fully cooked, fold in the sautรฉed vegetables along with jaggery. Stir gently, making sure the rice doesn’t stick to the bottom of the pan. Taste the rice and adjust the salt if necessary. Let it cook for an additional 5 minutes to allow the flavors to meld together. -
Finish and Serve:
Once the rice is cooked to perfection, drizzle with fresh lemon juice and stir again. Garnish with Thai basil leaves for a fresh, herbal touch. Serve the Thai Yellow Coconut Curry Rice as a flavorful and aromatic one-pot meal, ideal for a relaxed Sunday lunch or a hearty accompaniment to your favorite dishes.
Allergen Information
- This dish contains coconut (from coconut milk and coconut oil), so it may not be suitable for individuals with coconut allergies.
- It is gluten-free and dairy-free, making it a suitable option for those with lactose intolerance or following a dairy-free diet.
- It is also vegetarian and vegan, with no animal-based ingredients.
Dietary Preferences
- Vegetarian: Perfect for those following a vegetarian diet, as itโs made entirely from plant-based ingredients.
- Vegan: This dish is also vegan, using only coconut oil and coconut milk for richness, without any animal products.
- Gluten-Free: The ingredients are free from gluten, making this recipe a safe option for those with gluten sensitivities or Celiac disease.
Additional Tips and Recommendations
- Adjusting Spice Levels: If you prefer a milder curry, reduce the amount of red chili powder and substitute with a mild paprika for color.
- Rice Alternatives: While jasmine rice is ideal for its fragrant and sticky texture, you can substitute with basmati rice if you prefer a fluffier texture.
- Adding Protein: For a more substantial meal, you can incorporate tofu, tempeh, or chickpeas into the recipe for added protein.
- Vegetable Variations: Feel free to swap out the cluster beans with other seasonal vegetables like peas, carrots, or green beans to suit your preferences.
Conclusion
The Thai Yellow Coconut Curry Rice recipe is an aromatic, one-pot wonder that brings the vibrant flavors of Thailand right to your kitchen. Infused with a homemade curry paste, creamy coconut milk, and a medley of fresh vegetables, this dish is a celebration of both simplicity and complexity. Itโs a perfect choice for a cozy Sunday lunch or a weeknight dinner that promises to delight and nourish. Pair it with a refreshing Thai-inspired salad or enjoy it as is for a fulfilling meal thatโs sure to impress.
Enjoy this delightful and fragrant meal as part of your culinary journey through Thai cuisine, and let it transport you to the streets of Bangkok with every bite!
