30-Minute Thai Coconut Curry Rice

Name: 30-Minute Thai Coconut Curry Rice
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ cups (280 g) jasmine rice; 1 can (13.5 oz) (400 ml) unsweetened full-fat coconut milk; 2 tbsp (32 g) red curry paste; ¾ cup (180 ml) low-sodium chicken or vegetable broth; 1 medium (150 g) red bell pepper, diced into ½-inch pieces; ¾ cup (115 g) frozen peas; 1 tbsp (15 ml) fish sauce; 1 tbsp (15 ml) fresh lime juice; ½ tsp (2 g) packed light brown sugar (optional); ¼ cup (10 g) fresh Thai basil or cilantro leaves, loosely packed (optional)

From the MyKitchenBank Kitchen

Fragrant jasmine rice simmered in aromatic coconut milk infused with red curry paste, finished with tender bell peppers and peas. This one-pot side dish comes together in 30 minutes and pairs beautifully with Thai curries, grilled proteins, or stir-fries. The creamy coconut base and gentle curry spice create a comforting, restaurant-quality rice that's ready in a single pot.

Prep: 8 min
Cook: 18 min
Wait: 4 min
Total: 30 min
Makes: 4 servings (about 3 cups cooked rice)

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Steps

Before you start

Measure jasmine rice by volume, not weight, for best results
Have all ingredients prepped and within arm's reach before starting
Use full-fat coconut milk (not lite) for best flavor and texture

1
Rinse the rice
- Place jasmine rice in a fine-mesh strainer and rinse under cool running water for 30 seconds, stirring gently with your fingers, until the water runs mostly clear.
- This removes excess starch and prevents the rice from becoming sticky.
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Ready when: Water runs mostly clear
Tip: Don't over-rinse jasmine rice; a quick rinse is enough to remove surface starch while preserving the fragrant starches that give jasmine rice its aroma.
2
Toast curry paste
- Heat a 3-quart saucepan over medium heat.
- Add red curry paste and toast it, stirring constantly, for about 1 minute until it becomes fragrant and darkens slightly.
- This blooms the curry spices and deepens their flavor.
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Ready when: Curry paste is fragrant and slightly darkened
Tip: Keep heat at medium; high heat can scorch the paste and turn it bitter.
3
Add coconut milk and broth
- Pour the 400 ml can of coconut milk and 180 ml broth into the pan with the toasted curry paste.
- Stir well to dissolve the paste completely, breaking up any clumps with the spoon.
- Bring to a gentle simmer over medium-high heat, stirring occasionally, about 2 minutes.
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Ready when: Liquid is simmering and curry paste is fully incorporated
Tip: Stir the curry paste thoroughly to prevent lumps; smooth, even distribution ensures balanced flavor throughout the rice.
4
Add rice to boiling liquid
- Stir the rinsed rice into the simmering curry liquid, then add fish sauce and brown sugar if using.
- Stir once to combine, then reduce heat to medium-low.
- The mixture should simmer gently, not boil vigorously.
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Ready when: Rice is evenly distributed and liquid is gently simmering
Tip: Don't stir constantly; stir once, then let the rice simmer undisturbed so it cooks evenly.
5
Simmer covered
- Cover the pan with a tight-fitting lid and maintain a gentle medium-low simmer for 12 minutes.
- The rice will absorb the liquid gradually.
- You may hear occasional soft bubbling sounds, which is normal.
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Ready when: Rice is tender and liquid is mostly absorbed (a small pool may remain)
Tip: Don't peek under the lid; lifting it releases steam and extends cooking time. Trust the 12-minute timer.
6
Add peppers and peas
- Remove the lid carefully (steam is hot).
- Scatter the diced red bell pepper and frozen peas evenly over the rice.
- Do not stir; instead, cover again and cook for 2 minutes until the peppers soften slightly and the peas are heated through.
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Ready when: Peas are bright green, peppers are just tender but still have slight texture
Tip: Adding vegetables at the end keeps them from becoming mushy and preserves their color and slight crunch.
7
Finish with lime and herbs
- Remove from heat.
- Drizzle lime juice over the rice and gently fold everything together with a wooden spoon, being careful not to break the rice grains.
- Taste and adjust seasoning with additional fish sauce or lime juice as needed.
- Top with fresh Thai basil or cilantro if desired.
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Ready when: Rice is fluffy, vegetables are distributed evenly, and flavors are balanced
Tip: Fold gently to avoid breaking the delicate jasmine rice grains and creating a mushy texture.

Good to know

Tips

Toast the red curry paste at the start—this simple step deeply flavors the entire dish by releasing aromatic oils in the spices.
Measuring jasmine rice by volume (cups) is more reliable than by weight for this recipe; the ratio of rice to liquid is critical for perfect texture.
If your rice still has pools of liquid after 12 minutes, leave the lid on for 1–2 more minutes; this accounts for variation in pan thickness and burner temperature.
For a creamier texture, use an additional 2–3 tablespoons of coconut milk in place of the same amount of broth.

Storage & reheating

"Room temperature: up to 2 hours in an airtight container. Refrigerator: up to 3 days in a covered container. Freezer: not recommended, as coconut milk-based rice becomes grainy when thawed. To reheat: warm gently on the stovetop with a splash of broth over medium-low heat, stirring occasionally."

Substitutions

red curry paste → green curry paste or panang curry paste. Green curry will be spicier and more herbaceous; panang will be richer and slightly less spicy. Use the same amount.
red bell pepper → yellow or orange bell pepper, or a mix. Any color works; red is slightly sweeter and adds visual appeal. Avoid green for this recipe as it can taste grassy.
frozen peas → diced zucchini, snap peas, or carrots. Use the same amount (¾ cup). Diced carrots should be finely cut to cook in 2 minutes; snap peas should be cut into bite-sized pieces.
fish sauce → soy sauce or tamari. Fish sauce adds authentic Thai flavor, but soy sauce works as a substitute for a slightly less pungent, saltier result. Use 1 tbsp.