Yellow Curry Rice Recipe

Rinse and cook rice

Rinse the rice under cold running water in a fine-mesh sieve until the water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, combine the rinsed rice, 2.5 cups water, 1/2 tsp kosher salt, and 1 tablespoon vegetable oil. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer without lifting the lid for 15 minutes.

After 15 minutes, remove from heat and let stand, covered, for 10 minutes to steam. Fluff with a fork just before serving.

Prepare vegetables: peel and cube the potato into 1/2-inch pieces, slice the onion thinly, and cut carrots into 1/4-inch rounds or half-moons so they cook evenly.

In a large skillet or medium saucepan, heat 2 tablespoons vegetable oil over medium heat until shimmering.

Add the sliced onion and a pinch of salt. Sauté for 4–5 minutes until the onion is softened and beginning to caramelize.

Add the minced garlic and minced ginger and cook for 30–45 seconds until fragrant, stirring constantly to prevent burning.

Stir in 2 tablespoons yellow curry paste and cook for 1 minute, stirring, to bloom the spices and remove the raw paste taste.

Add the cubed potato and carrot to the pan and stir to coat with the curry-onion mixture.

Pour in 1 cup coconut milk and 3 tablespoons vegetable broth (or water). Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover partially and simmer for 12–15 minutes, stirring occasionally, until potatoes and carrots are fork-tender. Add a splash more broth if the sauce reduces too much before the vegetables are cooked.

Stir in 1 tablespoon soy sauce (or fish sauce), 1 teaspoon brown sugar, 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning, adding more salt, lime, or sugar as needed to balance salty/sweet/sour.

If you prefer a thicker sauce, increase heat and simmer uncovered for 2–3 minutes to reduce. For a thinner sauce, add up to 2 tablespoons more water or broth.

Stir in chopped cilantro off the heat. Remove from heat and keep covered until ready to serve.

Spoon cooked rice into shallow bowls or plates. Top with generous ladles of the yellow curry vegetable mixture so each serving gets both vegetables and sauce.

Garnish with lime wedges and crispy fried shallots or toasted peanuts if using. Serve immediately.