This simple Thai coconut rice with green curry and veggies is a creamy, delicious, comfort food made easy in 1 pot in less than 30 minutes. It is vegan, gluten-free, and soy-free – yet super quick and easy. Put in your favorite veggies and protein of choice and you have a delicious, no-fuss meal!
You will LOVE this Thai coconut rice because it’s…
- made in 1 pot!
- quick and easy!
- free of dairy, gluten, and soy so nearly everyone can eat it!
- delicious with any vegetables you have
- easily made with a bag of frozen veggies too!
I also love this dish for those nights when I’m running low on fresh veggies since frozen mixed veggies work great! I always have these ingredients around to make this dish on rushed nights.
How can I use coconut milk to cook rice?
You can cook rice in any liquid. As the rice cooks, it soaks up the flavor of whatever you choose to cook it in. Coconut rice is creamy, rich and delicious; especially when Thai green curry paste is added to a spicy, flavorful kick!
What type of curry paste should I use?
I like green curry the best for this dish, however, you can use red or yellow curry paste too. I also always use the curry pastes and not the powders because they have a fresher and more flavorful taste. Thai brand green curry paste can be found at most grocery stores and works well. However, I usually use Maesri Brand green curry paste because it’s spicier and much cheaper. (I find it at my local Asian Market or order it from Amazon).
How do you make Thai coconut rice?
- In a medium-sized, pour in 3 cups of fresh or frozen veggies and a can of full-fat coconut milk. (I like to use a bag of frozen mixed veggies to make it super easy).
- Then fill the empty can to the top with water and add it to the pot 2 times. (This will get all the coconut milk out of the can and give you 27 oz. of water).
- Add salt and curry paste and cook over medium heat until it begins to boil.
- While the liquid is heating, rinse the rice in a mesh colander until the water runs clear. Then add the washed rice to the pot once the liquid begins to boil.
- Cook at medium heat for about 5-8 minutes until the liquid is just below the rice line, then cover and turn the heat to low for 5 more minutes.
- Turn off the heat and let it sit covered for about 10 minutes before fluffing with a fork. Serve hot with a slice of lime to squeeze if desired.
Is coconut rice sweet?
Some traditional coconut rice dishes are made with fruit and are sweet, this Thai coconut rice is savory and spicy!
Does this Thai coconut rice have a strong coconut flavor?
This dish is similar to a green curry coconut dish you may get at a Thai restaurant, so you will taste the coconut milk. If you like coconut milk, you will love this dish! It has all the creamy satisfying goodness of comfort food, packed with veggies, and full of flavor.
Note: There is a big difference between sweet and savory coconut dishes. If you don’t like sweet coconut, you may still love savory coconut dishes!
Pro Tips:
- Make sure to cover the rice once the liquid level drops just below the rice.
- Keep the cover on for the duration of the cooking and resting process. (No peeking)!
- Make sure to wait 10 minutes after cooking, fluff the rice with a fork.
- Do not stir the rice while cooking or for 10 minutes after the heat has been turned off.
- I usually use a bag of frozen mixed vegetables for this dish to make it quick and easy, but if you have a little extra time, chop of any fresh vegetables you choose.
- Broccoli, zucchini, and bell peppers also work great in this meal too.
- You can also use brown rice if you choose, it will just need to cook about 10-15 minutes longer.
Love creamy coconut milk in savory recipes? Try my amazing Alfredo Sauce with Coconut Milk for an easy 10-minute pasta sauce that you will LOVE!
Did you make this recipe? Leave a comment and a rating below!
This Thai coconut rice is an easy 1 pot meal made with coconut milk and spicy curry that is gluten-free and vegan.
- 3 cups veggies of choice fresh or frozen
- 1 13.5 oz can coconut milk
- 27 oz water or the can of coconut milk filled up with water 2 times)
- 1 tbsp green curry paste (or red or yellow curry paste)
- 1 tsp salt
- 3 cups Basmati rice washed
- 1 medium lime to slice and squeeze (optional)
In a medium-sized, pour in 3 cups of fresh or frozen veggies and a can of full-fat coconut milk. (I like to use a bag of frozen mixed veggies to make it super easy).
Then fill the empty can to the top with water and add it to the pot 2 times. (This will get all the coconut milk out of the can and give you 27 oz. of water).
Add salt and curry paste and cook over medium heat until it begins to boil.
While the liquid is heating, rinse the rice in a mesh colander until the water runs clear. Then add the washed rice to the pot once the liquid begins to boil.
Cook at medium heat for about 5-8 minutes until the liquid is just below the rice line, then cover and turn the heat to low for 5 more minutes. (Do not stir).
Turn off the heat and let it sit covered for about 10 minutes before taking the lid off and fluffing with a fork. Serve hot with a slice of lime to squeeze if desired.
- This dish is slightly spicy if you make it with the green curry paste linked in the post. Add more or less depending on the desired spice level.
- Add a cup of chickpeas or cubed tofu for added protein.
- Make sure to cover the rice once the liquid level drops just below the rice.
- Keep the cover on for the duration of the cooking and resting process.
- Do not stir the rice while cooking or for 10 minutes after the heat has been turned off.
- Once you have waited 10 minutes after cooking, fluff the rice with a fork.
So creamy and delicious! We loved it!