Vegetable Coconut Thai Curry Recipe with Jasmine Rice (2024)

FAQs

Which rice is best for Thai curry? ›

As mentioned, Jasmine rice is the most widely used type of Thai rice and can be used to prepare and accompany a range of recipes including classic Thai curries, fried or grilled meat and seafood, rich saucy dishes and even for fried rice (although best cooked a day ahead for fried rice to harden the texture).

Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like.

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

Jasmine rice, also known as Thai fragrant rice, is an aromatic “long-grain” rice where each grain is about four times as long as it is wide. Jasmine rice comes in a variety of colors. White jasmine rice, in particular, is largely processed and has more nutritional similarities to white rice than to brown jasmine rice.

In terms of taste and cooking time, each variety of jasmine rice has its own unique characteristics. Thai jasmine rice is the most common and has a softer, fluffier texture and a slightly sweet flavor. Indian jasmine rice is nuttier in taste and has a longer grain.

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

Best way to thicken is is to grate a potato or two in there. Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time.

Coconut milk is a key ingredient in Thai cooking. It's used as the base in many dishes, like soups and curries. The brand of coconut milk you use can chance the consistency, texture and taste of your dish.

Indian chef Maunika Gowardhan suggests using tomato purée, coconut milk or yoghurt as natural thickening agents to achieve the perfect consistency. Adding ground nuts such as almonds or peanuts can also be a great way to ensure your curry is a knockout.

What is the most popular Thai curry flavor? ›

Green curry is considered the most popular curry. With coconut milk as one of the main ingredients, there is a hint of sweet flavoring as well. Because the green curry paste is made with green chilis, it is far hotter than other curries.

I boil the veg for a bit with the lid off on a high heat so the water will evaporate off. Then add a bit of oil so the veg won't stick and cook until the veg browns a bit but this sometimes results in mushy veg. Then i chuck in some chickpeas, curry paste and tinned tomatoes or coconut milk.

Waxy potatoes like Yukon gold, white potatoes and russet potatoes are best for curry. However any other kind of potatoes are okay if you cook them just until fork tender so they retain their shape. Avoid using new potatoes.

The most common ingredient in curry dishes is garlic. Onion, cilantro, tomatoes, vegetable oil, fresh ginger root, white sugar, coconut milk and chicken stock are also common ingredients in curry recipes. For herbs and spices, curry powder, turmeric, cumin, cinnamon and cayenne pepper are popular.

You'll find it used in traditional Southeast Asian dishes, but also in Middle Eastern, Mexican, and Persian cuisine. Jasmine is the go-to rice to use with Thai curries, soups, and stir-fry dishes.

Thai Jasmine Rice (Hom Mali or Thai Fragrant rice), is the most common type and the main staple of the Thai diet. When fresh, the uncooked grains have a pleasant jasmine aroma, which gets even stronger as it cooks. Glutinous/Sticky Rice (Khao Neow), is easily noticed by it's milky, opaque coloring and shorter grains.

So, while you can't go wrong with choosing basmati for a south Asian dish – where big bold flavours benefit from a robust grain that can soak it up – you may find that other curries work best with jasmine rice, or something else. For Burmese curries, though, basmati is a reliable friend.

Basmati is a go-to for making a pilaf, biryani, plov, or the classic Persian dish called chelow. This variety also commonly serves as a base for curry. Jasmine rice is what shoppers usually look for when picking up ingredients for fried rice, com do (Vietnamese red rice) and hung kao mun gati (Thai coconut rice).