This simple Thai coconut rice with vegetables and green curry 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!

A white bowl filled with coconut rice made with mixed veggies and green curry.

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Why you will love this recipe

  • It’s made in 1 pot!
  • This is quick and easy to prepare!
  • This dish is free of dairy, gluten, and soy so nearly everyone can eat it!
  • It’s delicious with any vegetables you have
  • It can easily be 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 weeknights.  It also makes a lot of rice, so it’s perfect for meal prep too.

How to 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!

A white bowl filled with Thai coconut rice with chop sticks in it.

Curry paste

I like green curry the best for this dish, however, you can use red or yellow curry paste too.  I also always use curry pastes and not 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 to make coconut rice

Step 1 – In a medium-sized pot, pour in 3 cups of fresh or frozen veggies and a can of full-fat coconut milk or coconut cream. (I like to use a bag of frozen mixed veggies to make it super easy).

Step 2 – 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).

Step 3 – Add salt and curry paste and cook over medium heat until it begins to boil.

Coconut milk and mixed veggies in a pot with water being poured into it.
Sauté the veggies, then add coconut milk and water.
The uncooked rice in coconut milk and veggies to make Thai coconut rice.
Stir in washed rice.

Step 4 – 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. (I usually use long-grain rice like jasmine rice or basmati.)

Step 5 – 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.

Step 6 – Turn off the heat and let it sit covered for about 10 minutes.

Step 7 – Take off the lid and fluff with a fork. Serve hot with a slice of lime to squeeze if desired.

The coconut rice in the pot after it has finished cooking.
Cover and cook until liquid is absorbed.
A pot of fluffy vegan coconut rice with mixed veggies and Thai green curry.
Fluff with a fork and serve.

Frequently asked questions

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 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!

Why is my coconut rice mushy?

If your coconut rice comes out mushy, it means that you didn’t wash the starch off of it well enough before cooking. You should rinse the rice until the water runs clear.

What vegetables are good in coconut rice?

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 off any fresh vegetables you choose.
Broccoli, zucchini, and bell peppers also work great in this meal too.

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, and fluff the rice with a fork.
  • Do not stir the rice while cooking or for 10 minutes after the heat has been turned off.
  • You can also use brown rice if you choose, it will just need to cook about 10-15 minutes longer.

How to add protein

Add some protein to your rice with some fried tofu for a delicious addition to this rice! You can also throw in some chickpeas, vegan chicken, or easy seitan chunks for a more filling meal.

Storage

You can keep your rice in the fridge for up to 5 days or in the freezer for up to 3 months if kept in a sealed container.  This recipe makes a lot of rice, but it will still taste great reheated, that is why I love it for meal prep!  You can use it for lunches all week or keep it in the freezer to reheat for a full meal on a night when you don’t feel like cooking.

Reheating coconut rice

You can either reheat it in the microwave for a few minutes or you can put it back in a saucepan with a little water and heat it over low heat until it has warmed through.  If it is frozen, thaw overnight in the refrigerator before reheating. 

Four containers filled with Thai coconut rice to be store in the fridge or freezer for meal prep.

More coconut milk recipes 

Try my amazing Alfredo Sauce with Coconut Milk for an easy 10-minute pasta sauce that you will love!

If you like spicy Thai dishes with coconut milk, you will also love my Vegan Thai Red Curry, Coconut Curry Soup, green curry with tofu, and my Tom Kha Soup recipes!

Did you know that not all brands of coconut milk use ethical treatment of animals and therefore not truly vegan? Read more about it and see which brands of coconut milk are vegan.

Curry coconut rice with vegetables in a white bowl.

More easy vegan meals

Thai coconut rice recipe

A white bowl filled with Thai coconut rice with carrots, corn, and peas.
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5 from 6 rating

Thai Coconut Rice with Green Curry and Veggies

Yield: 8
Prep: 5 minutes
Cook: 15 minutes
Resting time: 10 minutes
Total: 30 minutes
Author: Monica Davis
This Thai coconut rice is an easy 1 pot meal made with coconut milk and spicy curry that is gluten-free and vegan.
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Ingredients

  • 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)
  • 1-2 tablespoons green curry paste , (or red or yellow curry paste) adjust to suit your taste
  • 1 1/2 teaspoon salt
  • 3 cups Basmati rice, washed
  • 1 medium lime, to slice and squeeze (optional)

Instructions
 

  • In a medium-sized pot, pour in 3 cups of fresh or frozen veggies and a 13.5 oz can of full-fat coconut milk. (I like to use a bag of frozen mixed veggies to make it super easy).
  • 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 1-2 tbsp of curry paste and 1/2 tsp salt. Cook over medium heat until it begins to boil.
  • While the liquid is heating, rinse 3 cups of 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.

Notes

  • 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.
Serving: 1cup, Calories: 299kcal, Carbohydrates: 64g, Protein: 7g, Sodium: 331mg, Potassium: 224mg, Fiber: 3g, Vitamin A: 3760IU, Vitamin C: 7.3mg, Calcium: 42mg, Iron: 1.3mg
Did you make this recipe?Please leave a star rating and review below!

*Originally posted on 8/14/18.  Updated on 3/7/20 to include new images and more detailed instructions.

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