Simple Green Curry Rice | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Hot fresh cooked rice is something I actually enjoy on its own, but I do usually dress it up a little to go with meals. Because I focus so much time and energy on the main dish of my meals, I’m always thinking of quick and easy ways of to lend flavor and elegance to even a humble pot of rice. After all, even if the rice isn’t the starring dish on the menu, as a side it can shine just as much as the main dish with a little love and attention … and seasoning.

Take, for example, this simple but delicious Thai-style jasmine rice flavored with fresh green curry paste, coconut milk, and green peas. It’s easy to make a batch of green curry paste to have on hand to lend a vibrant, zesty, fragrant and exotic taste to all kinds of dishes, but you can easily find prepared curry pastes in Asian grocers and large supermarkets too—just be sure to taste the paste ahead of time so that you can adjust the heat of the rice dish to your preference. As much as like heat in so many other dishes, I like only a gentle heat with this rice to let the aroma of the green curry paste shine through.

Simple Green Curry Rice

Recipe by Lisa Turner
Cuisine: Thai
Published on

April 8, 2024

Simple and delicious Thai-style rice cooked with fresh green curry paste

Preparation:

10 minutes
Cooking time:

15 minutes

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Ingredients:

1 tablespoon sesame or coconut oil
2 to 3 tablespoons green curry paste, to taste*
1 stalk lemongrass, peeled and finely chopped
1 cup jasmine rice, rinsed
1 1/2 cups water or vegetable stock
160 mL can (2/3 cup) coconut milk
1 teaspoon brown or coconut sugar
2/3 cup fresh or frozen and defrosted green peas
1 teaspoon sea salt, or to taste
fresh ground black pepper, to taste

Instructions:

Heat the oil in a medium saucepan over medium heat. When hot, add the curry paste and lemongrass, and stir for a few minutes until fragrant. Add the rice and stir to coat the grains with oil and paste.
Pour in the water or vegetable stock, coconut milk, and sugar, and bring to a boil. Immediately reduce the heat to low, cover, and cook for 10 minutes, stirring occasionally. Add the peas, cover again, and continue cooking for 5 more minutes or until the liquid is absorbed and the rice is cooked. Remove from heat and let sit for 5 minutes.
Season with salt and black pepper, fluff with a fork, and serve hot.
Note: if using storebought green curry paste, taste before adding to adjust the heat to your preferences.

Makes 4 to 6 servings