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Curry Coconut Thai Rice

This healthy, vegan curry coconut Thai rice recipe is bursting with great flavors and vibrant colors! It’s easy to make and ready super-fast!

I’ve been eating rice like crazy in the past few days! I’m a part of an Asian foods campaign (see this post) and I’ve been testing Asian products like rice, sauces, spices, veggie mixes and other great ingredients. With this occasion, I discovered how awesome rice recipes really are! Plus, they’re super easy to make!

I’ve been having only rice-based recipes for lunch and I love the fact that they were ready in about 15 minutes; plus the prep part is quicker than ever.

Curry Coconut Thai Rice with Peppers

I’m not a huge fan of Asian foods, but I began to fell in love with some Asian-specific ingredients like coconut milk, curry paste/powder and of course, rice in all of its forms.

Coconut milk is truly amazing when cooked with rice. It creates the perfect sauce and the texture of the recipe is completely changed. Can you believe that this curry coconut Thai rice has no added fats? No extra oil! It has only the healthy fat from coconut milk which is more than enough. You’ll see that the texture is absolutely divine!

What are your favorite vegan Asian recipes? I’d love to try new ones now that I have these great Asian ingredients in my pantry. 🙂

Curry Coconut Thai Rice with Peppers
Curry Coconut Thai Rice with Peppers Orez Thailandez in Sos de Curry si Lapte de Cocos

Curry Coconut Thai Rice
This healthy, vegan curry coconut thai rice recipe is bursting with great flavors and vibrant colors! It’s easy to make and ready super-fast!
5 from 2 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Asian
Servings 4
Calories 252 kcal


  • 1 cup basmati rice
  • 1 ½ cup water
  • ½ cup coconut milk
  • 1 tsp curry powder
  • ½ tsp ground coriander
  • 2 red bell peppers cut in thin strips
  • 1 medium carrot grated
  • cup chopped scallions
  • tsp chile flakes
  • sea salt to taste


  • Add water and rice into a wok. Cover with a lid and let it boil.
  • After 10 minutes, add the rest of the ingredients.
  • Cook for another 15 minutes, or until all liquid is absorbed and the rice is well cooked. Stir occasionally.
  • It’s that simple! 🙂


Calories: 252kcalCarbohydrates: 44gProtein: 5gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 28mgPotassium: 327mgFiber: 3gSugar: 4gVitamin A: 4548IUVitamin C: 79mgCalcium: 41mgIron: 2mg
Keyword coconut, rice
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Curry Coconut Thai Rice with Peppers
Recipe Rating


Monday 15th of February 2021

This recipe was fabulous! I didn’t have coriander so I used Garam Marsala. I made it yesterday and I will probably make more tonight!


Wednesday 10th of March 2021

Thank you, Carol! :D


Sunday 29th of July 2018

Sooo flavorful and much better than the classic, plain rice. Thank you for sharing! :)


Tuesday 14th of August 2018

You're welcome! :D


Tuesday 1st of May 2018

Hi, Lynn! The basmati rice I used is ready in about 15-20 minutes. You should check the instructions on the package and if it needs to boil longer, let it boil as needed.


Monday 12th of February 2018

Hi, I am using jasmine rice instead of basmati, how much water and coconut milk should I use then? Because I know jasmine rice won't need as much liquid or it will turn really mushy. Thanks


Sunday 18th of February 2018

I can't tell you the exact quantities because I haven't used it myself, but you can use a bit less water than in the recipe and add more later if needed. Use the same coconut milk quantity.


Monday 1st of August 2016

LOVED this recipe. Simple and flavorful. I added only 1 bell pepper :-)


Tuesday 9th of August 2016

Thank you, Paige! :D