Green Curry Rice Recipe

Rinse and cook rice

Rinse 1.5 cups jasmine rice under cold water until runoff is mostly clear to remove excess starch. Drain well.

Combine rinsed rice, 300 ml water, 120 ml coconut milk and 1 tsp salt in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover tightly and simmer 12–15 minutes until liquid is absorbed and rice is tender.

Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Prepare ingredients

While rice cooks, thinly slice the shallot, mince garlic, julienne the red pepper, slice the zucchini and drain/slice bamboo shoots. Tear basil leaves and chop cilantro if using.

Heat 2 tbs vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add sliced shallot and sauté 1–2 minutes until soft and translucent. Add minced garlic and sauté 20–30 seconds until fragrant, taking care not to burn.

Push shallot and garlic to the side and add 2 tbs Thai green curry paste to the pan. Fry the paste 30–45 seconds, stirring constantly, until it becomes aromatic and slightly deepens in color. This blooms the flavors.

Add the julienned red pepper, sliced zucchini and bamboo shoots. Stir to coat vegetables in the curry paste and cook 2–3 minutes until vegetables begin to soften but still have some bite.

Pour in 120 ml vegetable broth (or water) and 1.5 tbs fish sauce (or soy sauce for vegetarian). Add 1 tsp palm sugar and stir to dissolve. Bring to a gentle simmer and cook 2–3 minutes until the sauce slightly thickens and vegetables are cooked through to your liking.

Stir in 1 tbs lime juice, then taste and adjust seasoning: add more fish/soy sauce for saltiness, more lime for brightness or a pinch more sugar to balance if needed.

Remove from heat and fold in torn Thai basil leaves and chopped cilantro so the herbs wilt into the sauce and release fragrance.

Spoon a bed of the fluffy coconut jasmine rice onto plates or a large serving platter.

Ladle the green curry vegetable mixture over the rice, ensuring an even distribution of sauce, red pepper, zucchini and bamboo shoots.

Garnish with optional sliced fresh chili, toasted sesame seeds, extra basil leaves and lime wedges. Serve immediately.