Creamy Thai Curry Rice

Name: Creamy Thai Curry Rice
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups White rice (short grain), washed; Water according to sugar steamer’s instruction; 5 tbsp Coconut oil; 1 Small yellow onion, sliced; 2 cloves Garlic, chopped; 2-3 nos Red bird’s eye chilli, sliced; 1 Small carrot, julienned; 1 Small red capsicum, sliced; 3 tbsp Thai red curry paste; ¾ cup Low fat coconut milk; ½ Small zucchini, sliced; ½ Small eggplant, sliced; 2 tsp Fish oil; 1 tsp Salt; 1 tbsp Chicken powder (optional); A handful of fresh Thai basil; Lime wedges, toasted cashew nuts and coriander leaves

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 hours

Duration: 45 mins Preparation Time: 15 mins

Difficulty: Easy

Ingredients

Servings: 6

2 cups White rice (short grain), washed

Water according to sugar steamer’s instruction

5 tbsp Coconut oil

1 Small yellow onion, sliced

2 cloves Garlic, chopped

2-3 nos Red bird’s eye chilli, sliced

1 Small carrot, julienned

1 Small red capsicum, sliced

3 tbsp Thai red curry paste

¾ cup Low fat coconut milk

½ Small zucchini, sliced

½ Small eggplant, sliced

2 tsp Fish oil

1 tsp Salt

1 tbsp Chicken powder (optional)

A handful of fresh Thai basil

For garnishing:

Lime wedges, toasted cashew nuts and coriander leaves

Method

STEP 1

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.

STEP 2

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.

STEP 3

3) Then, add the Thai red curry paste and mix well. Pour in the coconut milk and bring it to a simmer.

STEP 4

4) Lastly, add the zucchini, eggplant, Thai basil, and all the seasonings. Simmer for 1 minute, then remove from heat and set aside.

STEP 5

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.

STEP 6

6) Once done, mix well and garnish with lime wedges, cashew nuts, and coriander.

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