Quick And Easy Recipe For Thai Curry With Rice In 3 Steps

Thai Curry with Rice is a delicious and aromatic dish that features a rich and flavorful curry sauce paired with fragrant jasmine rice. This dish combines the vibrant flavors and spices typical of Thai cuisine, making it a popular choice for those who enjoy a well-balanced and satisfying meal.

Thai curry with rice is a flavorful and aromatic dish that combines the rich, complex flavors of Thai curry with fragrant jasmine rice. Here’s a simple recipe to make a classic Thai curry with rice at home:

1. Ingredients

For the Thai Curry:

– 1 tablespoon vegetable oil (or coconut oil)
– 1 medium onion, finely chopped
– 2-3 cloves garlic, minced
– 1 tablespoon ginger, minced
– 2-3 tablespoons Thai curry paste (red, green, or yellow, depending on your preference)
– 1 can (400 ml) coconut milk
– 1 cup chicken broth or vegetable broth
– 1-2 carrots, sliced
– 1 bell pepper, sliced
– 1 cup broccoli florets
– 1 cup snap peas or green beans
– 1-2 tablespoons fish sauce (or soy sauce for a vegetarian option)
– 1-2 tablespoons brown sugar (or palm sugar)
– Juice of 1 lime
– Fresh basil or cilantro for garnish

For the Rice:

– 1 cup jasmine rice (or any long-grain rice)
– 1 ½ cups water
– Pinch of salt

2. Instructions

Step 1- Prepare the Rice:

1. Rinse Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. Cook Rice: In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil over medium-high heat.
3. Simmer: Once it reaches a boil, reduce the heat to low, cover the pan, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed.
4. Rest: Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Step 2- Prepare the Thai Curry:

1. Sauté Aromatics: Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and ginger and cook for another 1-2 minutes until fragrant.
2. Add Curry Paste: Stir in the Thai curry paste and cook for 1-2 minutes to release its flavors. Adjust the amount of paste according to your spice preference.
3. Add Liquids: Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
4. Add Vegetables: Add the sliced carrots, bell pepper, broccoli florets, and snap peas (or green beans). Cook for about 5-7 minutes, or until the vegetables are tender but still crisp.
5. Season: Stir in the fish sauce (or soy sauce), brown sugar, and lime juice. Adjust the seasoning to taste, adding more fish sauce, sugar, or lime juice as needed.
6. Simmer: Continue to simmer for another 2-3 minutes to allow the flavors to meld together.

Step 3- Serve:

1. Dish Out: Serve the Thai curry over a bed of jasmine rice. Garnish with fresh basil or cilantro for added flavor and freshness.
2. Optional: You can also serve it with lime wedges on the side for an extra burst of citrus.

3. Tips:

– Vegetarian Option: To make a vegetarian version, use tofu or additional vegetables instead of chicken, and replace the fish sauce with soy sauce or tamari.
– Adjust Spice Level: Adjust the amount of curry paste to your desired level of spiciness. Red curry paste tends to be hotter than green or yellow curry paste.
– Customize Vegetables: Feel free to use your favorite vegetables or whatever is in season.

This Thai curry with rice is a comforting, vibrant dish that brings the delicious flavors of Thai cuisine to your table. Enjoy your meal!