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Thai Red Curry Rice

Prep Time10 mins
Cook Time25 mins
Resting Time10 mins
Total Time45 mins
Servings: 5 people


  • 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.