A white bowl filled with Thai coconut rice with carrots, corn, and peas.

Thai Coconut Rice with Green Curry and Veggies

This Thai coconut rice is an easy 1 pot meal made with coconut milk and spicy curry that is gluten-free and vegan.

Course Main Course
Cuisine Asian, gluten free, Thai, vegan
Keyword coconut rice, Curry coconut, Thai coconut rice
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 10 minutes
Total Time 30 minutes
Servings 8
Calories 299 kcal


  • 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)


  1. 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).

  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).

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

  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.

  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. (Do not stir).

  6. 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.

Recipe Notes

Nutrition Facts
Thai Coconut Rice with Green Curry and Veggies
Amount Per Serving (1 cup)
Calories 299
% Daily Value*
Sodium 331mg14%
Potassium 224mg6%
Carbohydrates 64g21%
Fiber 3g13%
Protein 7g14%
Vitamin A 3760IU75%
Vitamin C 7.3mg9%
Calcium 42mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.