Thai Red Curry Paste Coconut Rice
Jasmine rice simmered in coconut milk infused with Thai red curry paste, finished with fresh Thai basil and lime. This aromatic side dish has a subtle spice and creamy texture that complements Thai curries, grilled proteins, or vegetable stir-fries. The rice grains stay tender and individual while absorbing the curry and coconut flavors.
- Prep
- 5 min
- Cook
- 20 min
- Wait
- 10 min
- Total
- 35 min
- Makes
- About 4 cups (960 ml) cooked rice, 4 servings
Steps
Before you start
- Measure your jasmine rice and rinse it under cold water until the water runs nearly clear to remove excess starch
- Have all ingredients prepped and nearby before you start cooking
- Use full-fat coconut milk for the best creamy texture
Combine liquid and curry paste
- Pour the coconut milk and water into a medium saucepan (2-quart / 2-liter).
- Add the Thai red curry paste and fish sauce.
- Whisk over medium heat for 1–2 minutes, stirring constantly until the curry paste is completely dissolved and the mixture is smooth and fragrant.
- The liquid should be warm and homogeneous, with no streaks of curry paste remaining.
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Ready when: Curry paste dissolves completely; no streaks remain
Tip: Whisk constantly to prevent the curry paste from clumping or burning on the bottom of the pan.
Add rice and bring to boil
- Stir the rinsed jasmine rice into the coconut mixture.
- Increase the heat to medium-high and bring to a boil, stirring occasionally, about 2–3 minutes.
- You'll see the liquid bubble and steam rise from the rice.
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Ready when: Liquid boils; small bubbles break the surface throughout
Season and cover
- Taste the rice mixture and add salt to your preference, starting with ½ teaspoon and adjusting as needed.
- Reduce heat to the lowest setting.
- Cover the saucepan tightly with its lid.
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Tip: A tight-fitting lid is essential to trap steam and cook the rice evenly.
Simmer rice undisturbed
- Let the rice simmer, covered, on low heat for 15 minutes without lifting the lid or stirring.
- The gentle heat allows the rice to absorb the coconut-curry liquid while the starch gelatinizes and creates tender, fluffy grains.
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Ready when: Steam escapes from under the lid; rice is soft when a grain is gently pressed
Tip: Resist the urge to stir or peek—opening the lid releases steam and prolongs cooking time.
Rest and fluff
- Remove the saucepan from heat and let it sit, covered, for 5–10 minutes.
- This rest period allows residual steam to finish cooking any remaining firm grains and lets the rice set.
- Then remove the lid and fluff gently with a fork, breaking up any clumps.
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Ready when: Rice grains are separate and tender; no liquid pools at the bottom
Tip: Fluff gently with a fork rather than stirring vigorously to keep grains intact and light.
Finish with basil and lime
- Gently fold the torn Thai basil into the warm rice using a fork.
- Divide the rice among four serving bowls or serve family-style on a platter.
- Serve with lime wedges on the side so each diner can squeeze fresh juice over their portion to taste.
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Tip: Add the basil just before serving so it stays bright and aromatic rather than wilting into the hot rice.
Good to know
Tips
- For deeper curry flavor, bloom 1 teaspoon of curry paste in a dry skillet over medium heat for 30 seconds before adding it to the liquid—this releases the essential oils in the spices.
- If you cannot find fresh Thai basil, substitute with cilantro or mint, though Thai basil's anise-like flavor is unique and worth seeking out at Asian markets.
- This rice pairs beautifully with Thai curries, grilled chicken, or pan-seared fish. Serve alongside a crisp Thai salad or steamed vegetables.
- The spice level is mild to medium; for more heat, increase the curry paste to 2.5 tablespoons, and for less heat, use only 1.5 tablespoons.
Make ahead
Prepare the coconut-curry liquid mixture up to 1 day ahead and refrigerate in an airtight container. Rewarm over medium heat before adding the rice. Cooked rice keeps for 1 day refrigerated; don't add basil until serving to preserve its aroma and color.
Storage & reheating
Keep covered at room temperature for up to 2 hours. Refrigerate in an airtight container for up to 3 days. Reheat by placing in a saucepan over medium-low heat with a splash of water or coconut milk, stirring gently until steaming, about 3–4 minutes. Do not freeze, as the texture and cream separation become unappetizing.
Substitutions
- fresh Thai basil leaves → fresh cilantro or mint. Thai basil has an anise-like flavor that is distinctive, but cilantro or mint work well if basil is unavailable. Use the same amount.
- Thai red curry paste → Thai green curry paste. Green curry paste is slightly more herbal and less spicy. Use the same amount, and the rice will have a different color and flavor profile but equally good results.
- fish sauce → tamari or low-sodium soy sauce. Use 1½ teaspoons to replace 1 teaspoon fish sauce for a less funky umami; the result will be milder and slightly less authentic but still delicious.
- jasmine rice → Thai fragrant sticky rice or basmati rice. Sticky rice will make this creamier; basmati will be airier. Both work well with Thai curry flavors. Use the same total weight.
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