CookLibrary is a recipe curation and editorial platform. We research and curate recipes from public sources, considering ratings, reviews, comments, and feedback. We then refine and present them clearly for home cooks. We are committed to an ad-free, focused experience that makes discovering and preparing recipes easier.
Thai Green Curry Rice is a wonderfully fragrant and satisfying dish that transforms simple pantry ingredients and fresh herbs into a vibrant, comforting meal.
This recipe begins with a homemade green curry paste made from fresh coriander, basil, lime juice, onion, garlic, ginger, warming spices, and chilli.
The result is a fresh, aromatic paste with layers of bright, herbaceous, citrusy, and gently spicy flavor.
The curry paste is cooked with lemongrass before Thai Jasmine rice is added and lightly fried, allowing the grains to absorb the fragrant flavors.
Coconut milk gives the finished rice a rich, creamy texture, while the vegetable stock cube adds savory depth.
A small amount of agave syrup balances the spices and acidity with subtle sweetness.
Edamame beans and baby corn bring extra texture and make every serving more interesting.
The tender rice becomes beautifully creamy and flavorful while still retaining its satisfying character, and the vegetables add pleasant bites throughout the dish.
This versatile Thai-inspired recipe can be enjoyed as a main course or served as a flavorful side dish.
It is especially appealing for anyone looking for a vegan and gluten-free rice recipe packed with fresh herbs, creamy coconut flavor, aromatic spices, and colorful vegetables.
Easy enough for a weeknight meal yet impressive enough to serve when you want something a little more exciting, this Thai Green Curry Rice is comforting, fragrant, and full of bold flavor.
Fragrant Coconut Thai Green Curry Rice
Ingredients
Equipment
Method
- Make the Curry Paste: Add the fresh coriander, including the stalks, basil, lime juice, onion, garlic, peeled ginger, curry powder, ground cumin, chilli powder, salt, and pepper to a food processor or blender. Blend until the mixture becomes smooth. A hand-held blender can also be used.
- Heat the Oil: Place a large pan over the heat and add the coconut oil. Allow the oil to heat before adding the remaining ingredients.
- Cook the Curry Paste and Lemongrass: Add 3 tablespoons of the prepared curry paste and the roughly chopped lemongrass to the hot oil. Fry for a few minutes, until the mixture becomes fragrant.
- Toast the Rice: Add the uncooked Thai Jasmine rice to the pan. Fry for a few minutes, stirring with the curry mixture, until the rice becomes translucent.
- Add the Remaining Ingredients: Add the vegetable stock cube, salt, pepper, agave syrup, coconut milk, edamame beans, and halved baby corn. Pour in enough water to just cover the ingredients, then mix everything well.
- Bring to the Boil: Bring the mixture to a boil.
- Cook the Rice: Once boiling, reduce the heat to low and immediately cover the pan firmly with the lid. Cook on low heat for 15 minutes.
- Rest Before Serving: Turn off the heat and leave the rice covered for 5–10 minutes before serving.
- Store and Reheat Leftovers: Keep any leftovers covered in the refrigerator for up to a couple of days. Reheat gently in a frying pan over low heat with a lid, or warm in the microwave.
Notes
- Leftover homemade curry paste can be stored in the freezer for later use.
- If lemongrass is unavailable, substitute it with the juice and zest of half a lemon.
- If using a shop-bought curry paste that already contains lemongrass, there is no need to add extra lemongrass.
- The amount of shop-bought curry paste needed may vary depending on the brand and its ingredients.
- Add more coconut milk if you prefer a richer coconut flavor.
- Store leftover cooked rice covered in the refrigerator for up to a couple of days.
- Reheat leftovers gently in a covered frying pan over low heat or in the microwave.
Chef’s Secret
The most useful tip for this Thai Green Curry Rice is to fry the curry paste and lemongrass before adding the rice.
Giving these ingredients a few minutes in the hot oil allows their aroma to develop before the liquid ingredients are added.
Once the rice is added, continue frying it briefly until the grains become translucent, as described in the original method.
This step helps the rice become coated in the fragrant curry mixture before it cooks with the coconut milk, stock, and vegetables.
After bringing everything to a boil, keep the lid firmly on while the rice cooks over low heat, then allow it to rest for 5–10 minutes after turning off the heat.
This final resting period is an important part of the method before serving.
Serving Suggestions
Serve this fragrant Thai Green Curry Rice as a satisfying vegan main course or as a flavorful side dish alongside other Thai-inspired foods.
A squeeze of fresh lime can complement its bright, aromatic flavors, while additional fresh coriander or basil can make an appealing garnish.
For extra heat, serve with chilli powder according to individual preference.
The rice can also be enjoyed on its own, allowing the creamy coconut milk, fragrant herbs, edamame, and tender baby corn to take center stage.
Conclusion
Thai Green Curry Rice is an easy and flavorful dish that brings together fragrant herbs, aromatic spices, creamy coconut milk, and satisfying vegetables in one comforting recipe.
The homemade curry paste gives the dish its fresh and vibrant character, while Jasmine rice creates a hearty base for the edamame and baby corn.
Whether served as a main course or side dish, this vegan and gluten-free recipe makes a delicious and versatile addition to any meal.
