HL: One-Pot Thai Green Curry Rice: A Flavour-Packed Meal

Name: How to Make HL: One-Pot Thai Green Curry Rice: A Flavour-Packed Meal | Easy & Delicious HL: One-Pot Thai Green Curry Rice: A Flavour-Packed Meal Recipe
Total time: 15 min
Yield: 2
Cuisine: global

While Thai green curry and rice is a delicious pairing, this flavour-packed dish can seem quite elaborate to prepare at home. However, the busy working professional needn’t fret over inadequate cooking time. An easy recipe to make one-pot Thai curry rice can turn this seemingly detailed yet delicious and aromatic curry into a dish that can be cooked easily at home on a day filled with too much work. Come home to an easy-to-cook Thai curry and rice recipe that can help you unwind after a long day.

prep time 00 Hour 15 Mins

cook time 00 Hour 30 Mins

chef Team Kitchen Diaries

Making green Thai curry at home hardly has to be a cumbersome affair anymore. A delicious, aromatic and vibrantly green Thai curry served with steamed rice can be assembled as a one-pot flavour-packed meal by following just a few easy steps.

Fragrant, creamy and gently spicy, this Thai green curry recipe has all the makings of a delicious, comforting dinner enjoyed after a particularly busy working day. The green curry, laced with chilli paste and herbs like kaffir and basil leaves, cooks the rice in its own coconut milk-infused gravy, making it a meal that is quite simple to prepare.

When you have basic Thai curry staples at home, returning to the kitchen after a long working day can turn into a fun activity with a Thai curry and rice meal that rejuvenates the spirit. Think of it as a reset meal that is straightforward enough to make, yet filled with a rich and layered complexity.

Tips and Tricks

1 Make the one-pot meal in a heavy-bottomed kadai to prevent the curry and rice mixture from sticking to its surface. A non-stick kadai with a glass lid can be useful for this purpose.

2 Alternatively, toss all ingredients in a pan before adding them with the vegetable stock and coconut milk to a hard anodised pressure cooker which will steam the rice and vegetables perfectly.

3 To stir-fry the vegetables while using the pressure cooker method, go for the cast-iron fry pan which will semi-cook all the ingredients evenly.

4 If using homemade coconut milk rather than the store-bought version, the easiest way to extract it is using a mixer grinder. Go for a premium mixer grinder which will yield creamy coconut milk quickly and with minimum effort.

Step 1

Start by building the curry base. Heat oil in a deep pan or kadai and add the green Thai curry paste to it. Stir for 1-2 minutes until the curry releases its aromas.

Step 2

Add the vegetables and paneer and toss everything in the curry paste until fully mixed.

Step 3

Now, add the rinsed jasmine or basmati rice to the kadai. Follow this up by adding the soy sauce, vegetable stock, brown sugar and kaffir lime leaves. Season with salt.

Step 4

As the rice cooks bring the heat to low. Cover and cook for 15-20 more minutes until the rice is almost cooked.

Step 5

Add the coconut milk at the very end to prevent it from splitting. Allow the rice to cook completely now, on a low flame.

Step 6

Rest the rice and curry mixture for a couple of minutes. Fluff gently with a fork and garnish with basil leaves and a lime wedge while serving.

Frequently Asked Questions

One reason for the curry splitting could be that the coconut milk was added too soon. Add this ingredient at the very last minute, to prevent the curry from splitting.

Absolutely. In fact, the electric cooker will quicken the cook on the rice. It will steep the flavours better and keep the dish warm until serving time.

Yes, to prepare a non-vegetarian version of the rice dish, add shrimp or tender pieces of chicken breast or thigh to the curry as it cooks.

That is possible too. Just replace the paneer with tofu and ensure the curry paste is vegan-friendly so it fits into this dietary requirement.

Certainly. While veggie broth builds more flavour into the curry, water can just as easily be used to simmer this concoction. Ensure the water added to the curry paste is lukewarm and not cold, to avoid sudden temperature fluctuations.

Calories 560 Kcal

Total Fat 26 g

Carbs 60 g

Protein 16 g

ESSENTIAL ITEMS

1 cup Rinsed jasmine rice or basmati rice

1.5 tbsp Thai green curry paste

1 tbsp Vegetable oil

1 cup Assorted mix vegetables (bell peppers, carrots, mushrooms, broccoli, zucchini)

0.5 cup Cubed paneer chunks

1 cup Coconut milk

1.25 cups Vegetable stock

1 tsp Soy sauce

0.5 tsp Brown sugar

as per taste Salt

4 Kaffir lime leaves

2 Fresh basil leaves for garnish

2 Lime wedges for serving

Recipe by:

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