Thai Green Curry Coconut Basil Rice

Name: Thai Green Curry Coconut Basil Rice
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ cups (300 g) jasmine rice, rinsed until water runs clear; ¾ cup (180 ml) unsweetened coconut milk (full-fat canned); 1 cup (240 ml) water; 2 tablespoons (30 g) Thai green curry paste; 1 teaspoon (5 ml) fish sauce; ¼ teaspoon (1.3 ml) kosher salt; ½ cup (15 g) fresh holy basil leaves, roughly chopped; 1 whole lime, zested and juiced

From the MyKitchenBank Kitchen

Jasmine rice infused with coconut milk, aromatic green curry paste, and fresh holy basil. This stovetop rice is fragrant, creamy, and packed with Thai flavors—perfect alongside curries, stir-fries, or grilled proteins. The curry paste and basil develop deeper flavors as the rice cooks, creating a rich accompaniment that stands on its own.

Prep: 8 min
Cook: 18 min
Wait: 10 min
Total: 36 min
Makes: 4 servings (about 3 cups cooked rice)

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Steps

Before you start

Rinse the jasmine rice under cold water until the water runs clear—this removes excess starch for fluffier rice
Measure all ingredients before you start cooking
Have the lime zested and juiced, and basil roughly chopped, ready to add at the end

1
Rinse and prepare rice
- Place the rinsed jasmine rice in a fine-mesh strainer and let any excess water drain for about 1 minute.
- Set aside.
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Ready when: Water is clear and rice is dry to the touch
2
Toast curry paste
- Heat the medium saucepan over medium heat.
- Add the green curry paste and cook, stirring constantly, for 1 to 2 minutes.
- The paste will become fragrant and deepen slightly in color.
- Be careful not to burn it.
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Ready when: Paste is fragrant and slightly darker, with small wisps of aroma rising
Tip: Toasting the paste blooms its spices and prevents raw curry flavor in the finished rice
3
Add coconut milk and liquid
- Pour the coconut milk and water into the pan with the curry paste, stirring well to combine.
- Break up any lumps of paste.
- Bring the mixture to a gentle simmer over medium-high heat, stirring occasionally, for about 2 minutes until it's fully combined and warm.
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Ready when: Mixture is steaming and begins to bubble around the edges
Tip: Stir thoroughly so the curry paste is completely dissolved into the liquid, not clumpy
4
Add seasoning
- Add the fish sauce and salt to the simmering liquid.
- Stir well and taste—adjust fish sauce or salt if needed.
- The flavor should be savory and balanced, with a hint of umami.
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Tip: Start with the full amount of fish sauce; you can add more for deeper umami, but you can't remove it
5
Add rice to liquid
- Add the drained jasmine rice to the pan and stir well for about 1 minute to coat every grain with the coconut-curry liquid.
- The mixture will look creamy and fragrant.
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Ready when: All rice grains are coated and the liquid is mostly absorbed at the surface
Tip: Stirring the rice now helps distribute the flavors evenly and prevents sticking at the bottom
6
Bring to a boil
- Increase the heat to high and bring the rice mixture to a rolling boil.
- You should see vigorous bubbling and steam rising.
- This takes 2 to 3 minutes.
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Ready when: Mixture is at a rolling boil with active bubbles breaking the surface
Tip: Watch closely so it doesn't boil over; you can briefly remove from heat if needed
7
Reduce heat and cover
- Once boiling, immediately reduce the heat to the lowest setting.
- Cover the pan tightly with the lid and place it off to the side of the burner so it receives less direct heat.
- Do not stir or lift the lid.
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Ready when: After 10 minutes, you should see no liquid when you peek at the rice
Tip: Moving the pan to the side of the burner helps it simmer gently without boiling over; resist the urge to peek too often
8
Rest off heat
- Remove the pan from heat entirely and let it sit, covered, for 5 minutes.
- This allows any remaining moisture to be absorbed and the rice to firm up slightly.
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Tip: This resting period is crucial—it makes the rice fluffy rather than mushy
9
Fluff and finish
- Lift the lid carefully and use a fork to gently fluff the rice, separating the grains.
- If you see a thin layer of oil on top, that's normal—it's the coconut fat rising.
- Fold in the fresh holy basil and lime zest.
- Squeeze the lime juice over the top and toss gently to combine.
- Serve immediately.
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Ready when: Rice grains are separate and fluffy, basil is evenly distributed
Tip: Add the basil just before serving so it stays bright and aromatic—heat will dull its flavor and color

Good to know

Tips

Green curry paste is already quite salty, so start with less salt than you would for plain jasmine rice. You can always add more after tasting.
For a creamier rice, use full-fat canned coconut milk; light or reduced-fat versions will produce a drier result.
If you can't find holy basil, don't skip fresh basil altogether—the fresh herb brightness is essential to balance the richness of the coconut and the heat of the curry.
This rice pairs beautifully with Thai curries, grilled chicken, or crispy tofu. Serve it as a bed for stir-fried vegetables or alongside a squeeze of extra lime.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered saucepan over low heat with a splash of water or broth, stirring occasionally, for 5–7 minutes until warmed through. The rice will lose some freshness and aromatic basil notes after a day, so it's best enjoyed fresh.

Substitutions

fresh holy basil leaves → fresh Thai basil or sweet basil. Holy basil has the most authentic spicy-licorice flavor, but Thai basil and sweet basil are acceptable alternatives if holy basil is unavailable. Use the same amount; Thai basil will be slightly more floral and sweet basil milder.
Thai green curry paste → red curry paste. Red curry paste is milder and will give the rice a warm, earthy note instead of the herbal heat of green. Taste and adjust seasoning after adding, as the flavor profile will shift.
fish sauce → soy sauce or tamari. Use the same amount (1 teaspoon). Soy sauce will add a roasted, slightly less pungent umami. The rice will be slightly less authentically Thai but still delicious.
jasmine rice → white basmati rice. Basmati is more aromatic and will create separate, elegant grains. The cooking time and liquid ratio remain the same.