Creamy Thai Curry Rice
A nourishing one-pot homemade Thai curry rice made with colorful vegetables, aromatic Thai spices, and light coconut milk. This balanced dish is rich in fiber, essential nutrients, and natural flavors, with minimal oil and no artificial additives—comforting, wholesome, and perfect for an easy, nutritious meal.
What to prepare
1 hoursDuration: 45 mins Preparation Time: 15 minsDifficulty:EasyIngredients
- 2 cupsWhite rice (short grain), washed
- Water according to sugar steamer’s instruction
- 5 tbspCoconut oil
- 1Small yellow onion, sliced
- 2 clovesGarlic, chopped
- 2-3 nos Red bird’s eye chilli, sliced
- 1Small carrot, julienned
- 1Small red capsicum, sliced
- 3 tbsp Thai red curry paste
- ¾ cup Low fat coconut milk
- ½ Small zucchini, sliced
- ½ Small eggplant, sliced
- 2 tspFish oil
- 1 tspSalt
- 1 tbspChicken powder (optional)
- A handful of fresh Thai basil
For garnishing:
- Lime wedges, toasted cashew nuts and coriander leaves
Steps
1) Place the rice into the sugar steamer, flatten the surface, and then place it into the inner pot. Pour in water until it reaches the steamer’s waterline marked '2. Select HEALTHY LOW SUGAR -> START.
2) Heat up coconut oil in a frying pan and sauté the onions and garlic until fragrant. Next, add the carrot and capsicum, and stir well.
3) Then, add the Thai red curry paste and mix well. Pour in the coconut milk and bring it to a simmer.
4) Lastly, add the zucchini, eggplant, Thai basil, and all the seasonings. Simmer for 1 minute, then remove from heat and set aside.
5) When there are 20 minutes remaining on the rice cooker timer, open the rice cooker and mix in the cooked ingredients. Stir well, then close the lid and continue cooking.
6) Once done, mix well and garnish with lime wedges, cashew nuts, and coriander.
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