Thai Coconut Spiced Rice recipe

Another rice dish perfect for serving with hot curry, this time with a few extra ingredients to add more flavour. Find curry leaves and Thai basil leaves in your local Asian supermarket.


  • 300g jasmine rice
  • 350ml coconut milk
  • 350ml water
  • Small handful curry leaves
  • Small handful Thai basil leaves
  • 1 tbsp. minced root ginger
  • 1 tbsp. minced garlic
  • 1 tbsp. minced lemongrass
  • 1 tbsp. soy sauce


  1. Rinse the rice with cold water.

  2. Combine the rice in a saucepan with the coconut milk, water, ginger, garlic, lemongrass and soy sauce.

  3. Finely chop the curry leaves and Thai basil and add the curry leaves to the saucepan.

  4. Bring to the boil then reduce the heat to a simmer and cook for 12-14 minutes, until tender.

  5. To serve, stir the basil leaves through the rice.

You could make this into a main course - just add a few tbsp. of curry paste mixed with a tin of coconut milk to create a creamy curried rice dish. Recipe serves 6.

Author: Laura Young.

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300gabout 11 oz (10.5819 oz based on 0.035273 ounces in a gram)
350mlabout 1 ½ cups (1.4794 cups based on 236.59 mililitres in a US cup)


Published: January 10, 2012