One of my new favorite one-pot meals that can be made with mainly pantry ingredients, this Thai Red Curry Rice will satisfy vegans and non-vegans alike.
It’s slightly spicy and super flavorful, while also being a simple meal that’s easy to prepare and doesn’t require a ton of prep time. Plus, what’s more comforting that a hearty bowl of fragrant rice, beans and potatoes?
The Pantry Essentials
Thai Red Curry Rice with potatoes and chickpeas starts with one of my favorite pantry ingredients: Thai red curry paste. This flavor-packed paste is so great to have in the pantry if possible, as it add such vibrant taste and color to a variety of dishes. For example, it can be used as a base of flavor in not only rice dishes like this one, but also with coconut curry soup or noodles. Plus, the thai red curry paste lasts a while in the fridge. What can beat that?!
I firmly consider the other spices in this dish to be pantry staples. Ground turmeric and garlic powder are so good in my opinion for so many dishes. Turmeric adds gorgeous color, while combining deliciously for many Indian-inspired dishes like of my favorite Potato and Chickpea Curry. And garlic powder? Hands down, my most frequent short-cut in the kitchen for adding tons of flavor to virtually any dish.
Rice, Beans and Potatoes too?
Yes, it’s a carb party up in here. You can’t blame me though, right? The combination is not only satisfying, but also a great mix of textures as well. The creaminess of the potatoes balances really well with the firmer chickpeas and fluffy rice. With the thai red curry flavors, it’s a match made in heaven.
Also, sometimes you just need some comfort. We’re dealing with some seriously challenging times, and there’s nothing wrong with giving ourselves some coziness with a warming, comforting dish. The nourishing ingredients will also leave you feeling satisfied with just one pot.
So many substitutions
There’s a number of substitutions you can make for this dish, based on what you have at home. Since it can be challenging to get to the store, I try to make dishes that can easily accommodate substitutions. This Thai Red Curry Rice is no exception.
- If you don’t have lemongrass paste, add some lemon or lime juice (or omit!)
- If you don’t have ginger paste, you can use ground ginger instead (to taste…start with 1/4 tsp) or grated fresh ginger (start with 1 inch)
- Chickpeas can be replaced by any other bean that you have on hand
- You can use sweet potatoes if you don’t have regular white potatoes
- Most rice will work here, just adjust the cooking time if using brown rice (you may need a little more broth if using brown rice)
- Or, you can substitute another grain for the rice – even quinoa or farro will work in this dish (treat the farro similar to brown rice, as it takes longer to cook than a white rice)
Thai Red Curry Rice
- 2 tbsp oil
- 1 red onion finely chopped
- 1 tsp kosher salt
- 1/2 tsp pepper optional for less spicy
- 1/4 tsp turmeric
- 1/2 tsp garlic powder
- 1 tsp lemongrass paste
- 1 tsp ginger paste can sub fresh ginger or dash of ground ginger
- 1/4 cup thai red curry paste
- 2 cups vegetable broth
- 1/2 cup coconut milk
- 3 cups diced potatoes approx 1.5 cm cubes
- 1.5 cups cooked chickpeas
- 1 cup uncooked rice used jasmine
- Lime juice and green onion for garnish
- In a large pan, add oil and onions. Cook for 5 min.
- Add ingredients up to (and including) thai red curry paste, stir cook another 3 min, stirring periodically.
- Add broth, coconut milk, and potatoes. Stir thoroughly, cover and bring just to a boil.
- Immediately add chickpeas and rice, stir and lower heat to a low simmer (cover again). Cook until liquid is absorbed and rice is fully cooked, do not stir.
- Turn off heat and leave covered for another 10 min. Then gently stir in some fresh lime juice, and serve with green onion.