Thai Green Curry Rice (Printable)
Aromatic jasmine rice with vibrant green curry vegetables, crisp snap peas, and fresh Thai basil in creamy coconut sauce.
# What You’ll Need:
→ Rice
01 - 1 cup jasmine rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Curry Base
04 - 1 tablespoon vegetable oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 3 tablespoons Thai green curry paste
09 - 1 can (13.5 oz) coconut milk
10 - 1 tablespoon soy sauce
11 - 1 teaspoon brown sugar
12 - 1/2 cup vegetable broth
→ Vegetables & Herbs
13 - 1 cup snap peas, trimmed and halved
14 - 1 small red bell pepper, sliced
15 - 1 small zucchini, sliced
16 - 1 cup fresh Thai basil leaves
17 - 1 lime, cut into wedges
→ Optional Garnishes
18 - 2 tablespoons roasted peanuts, chopped
19 - Fresh cilantro leaves
# How-To Steps:
01 - Rinse the jasmine rice under cold water until the water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
02 - Heat vegetable oil in a large skillet or wok over medium heat. Add onion and sauté for 2-3 minutes until softened. Add garlic and ginger, cook for 1 minute until fragrant.
03 - Stir in the green curry paste and cook for another minute, mixing well to release flavors. Pour in coconut milk, soy sauce, brown sugar, and vegetable broth. Bring to a gentle simmer, stirring occasionally.
04 - Add snap peas, red bell pepper, and zucchini. Simmer uncovered for 5-7 minutes until vegetables are crisp-tender. Stir in half the basil leaves. Taste and adjust seasoning with more soy sauce or lime juice if needed.
05 - Spoon rice into bowls, top with green curry vegetables and sauce. Garnish with remaining basil, peanuts, cilantro, and lime wedges. Serve immediately while hot.
# Expert Advice:
01 -
- The coconut milk creates this silky sauce that clings perfectly to every grain of rice
- Its one of those meals that tastes like it simmered for hours but comes together in under 40 minutes
02 -
- Coconut milk can separate and look curdled in the pan. Keep stirring and it will emulsify back into a smooth sauce.
- Thai basil wilts quickly. Add it at the very end so it stays vibrant and aromatic.
03 -
- Let the curry paste cook in the oil for a full minute. This step develops depth that you cannot achieve by adding it directly to liquid.
- Save some basil leaves for garnish. They lose their pretty color once cooked, and fresh green on top looks restaurant-worthy.