Serves 2
35 min
Thai Rice
Recipe GLPRc13d0d15969fbd
A fragrant and creamy Thai rice dish made with jasmine rice, fresh vegetables, aromatic lemongrass, and rich coconut milk infused with Thai curry paste. This simple one-pot meal is perfect as a main course and comes together in about 35 minutes with minimal effort.
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Ingredients
1 cup jasmine rice
1 tbsp green bell pepper, diced
1 tbsp red bell pepper, diced
1 tbsp yellow bell pepper, diced
1 tbsp French beans, chopped
1 tbsp broccoli florets, chopped
1 tbsp Thai red curry paste
1½ cups coconut milk
¼ cup water
1 tbsp olive oil
1 piece lemongrass, chopped
salt, to taste
Directions
Rinse the rice under cold water, then soak it in water for 30 minutes. Drain thoroughly and set aside.
Heat the olive oil in a large, deep saucepan over medium heat. Add the diced bell peppers, chopped green beans, broccoli, and lemongrass. Stir-fry for 2–3 minutes until the vegetables are just tender and fragrant.
Stir in the Thai curry paste and cook for about 1 minute, stirring constantly, until the paste is well combined with the vegetables and aromatic.
Add the drained rice and mix well with the curry paste and vegetables. Pour in the coconut milk and water, then bring the mixture to a boil over medium-high heat.
Season with salt to taste and stir well. Reduce the heat to low, cover the saucepan with a lid, and simmer until the rice is tender and has absorbed all the liquid, about 15–20 minutes.
Remove from heat and let rest for 2 minutes. Fluff the rice with a fork before serving.
