Coconut Curry Rice Recipe: Vibrant, Warmly Spiced & Perfectly Easy!

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Perfectly fluffy, deeply spiced, and ready in just 30 minutes, this simple recipe for Curry Rice with coconut milk, shredded carrots, cilantro, and lime is what your Meatless Mondays have been missing. Trust me — one bite of my easy coconut curry rice and you’ll be hooked for life. 😉

What is curry rice? 

Imagine perfectly cooked, fluffy, fragrant rice that’s been lovingly simmered with a blend of spices that warms you from the inside out. And then when you throw coconut into the mix? Every warmly spiced bite is creamy, dreamy, and absolutely divine. 

At it’s core, this rice curry is coconut rice that’s been taken to the next level with the addition of curry powder—a magical mix of spices that includes turmeric, cumin, coriander, ginger, and so many others, depending on where the masala hails from and what vibe you’re going for. 

Fun Fact: There are actually DOZENS of different Indian masalas (i.e. spice blends) that are used in Indian curries, but “curry powder” is actually a British invention. Back in colonial times, the Brits got a taste of Indian cuisine and were like, “We need to bring this flavor party back home!” But, they wanted a shortcut to the complex spice blends used in traditional Indian dishes. 

So, they decided to bottle up those vibrant, warm flavors and make them accessible to British cooks who weren’t ready to mix their own spices from scratch. As such, you can consider yellow curry powder as we Americans know it a “greatest hits album” of mild Indian spices as curated by our pals across the pond. 

If you love quick curries, be sure to try this curried salmon recipe next!

Why you’ll love this rice recipe

• Just 10 minutes of active prep needed. When you’re tired and cranky after a long day’s work, even I don’t want to work for my dinner. This big bowl of Indian-inspired, veggie-packed, coconut rice with curry comes together in record time so you can get to that well-deserved mango margarita and your couch that much faster.
• Rich and creamy while simultaneously light and lovely. Perfumed jasmine rice mixed with coconut milk yields a hearty, comforting bowl of flavor, but the rich coconut flavor belies how virtuous this naturally vegan curry coconut rice really is. It’s the tastiest oxymoron I’ve ever come across.
• Bursting with bright flavor. Between the warming ginger and curry powder, citrusy coriander, piquant scallions, sweet carrots, and fresh cilantro, this curried rice recipe is a gee-dang smorgasbord of vibrancy. One bite of this easy side dish and you’ll feel the fireworks like Remy.

Ingredients for coconut rice curry

• Neutral Oil – Canola, avocado, grapeseed, or vegetable oil all fit the bill. Ghee also works!
• Scallions – Also known as green onions. You’ll want both the white/pale greens to cook with, and then the pretty dark greens to add as garnish.
• Garlic – Fresh garlic can’t be beat, but you’re welcome to use minced jarred garlic or garlic paste for a shortcut. 
• Curry Powder – This spice blend is warm without being spicy. If you’re feeling adventurous, try replacing it with another flavorful masala blend. 
• Grated Ginger Root – Much like garlic, fresh is preferred. That said, feel free to use tube-style ginger paste or frozen ginger paste cubes.
• Ground Coriander – This bright, citrusy spice is actually the seed of the cilantro plant. If you only have whole coriander, even better — give it a quick toast in a dry pan until fragrant, then mash with a mortar & pestle or spice grinder.
• Grated Carrots – Grating carrots on a box grater is simple enough, but feel free to sub in pre-shredded carrots that you’ve roughly chopped.
• Jasmine Rice – This long-grain white rice has a subtle perfume that I can’t get enough of. Basmati rice is equally yummy!
• Canned Coconut Milk – Opt for full-fat canned coconut milk for the best flavor and texture. Be sure to mix it well before using.
• Liquid of Choice – You’ve got options, people! Chicken bouillon and water, veggie broth, chicken broth, or filtered H2O are all perfectly acceptable.
• Cilantro – IMHO, you can’t have Indian (or Thai or Mexican) food without a hefty sprinkling of fresh cilantro. If you’re one of the unfortunates who can only taste soap, swap in parsley leaves.
• Lime – Optional, for garnish. A quick flurry of zest and squeeze of juice adds lovely brightness.

Recipe variations

• Nutty – Garnish your curry coconut rice with toasted cashews or almonds for a salty, nutty crunch.
• Raisins – I like to throw a handful of raisins (or golden raisins!) for extra flavor and chewy texture.
• Extra Spicy – I have some friends who aren’t happy eating Indian rice curry unless their face is sweating by the time they’re done. Feel free to bring the heat by swapping in fiery Garam Masala (literally “hot spices”) in place of tame curry powder. You can also add some red pepper flakes, cayenne pepper, or thinly sliced chili peppers as garnish. 🥵
• Veggie Forward – If you’re looking to turn this rice into a hearty vegetarian main, consider adding more vegetables. Personally, red bell peppers are my favorite mix-in, but peas work too!

How to make curried rice recipe

This curried rice with carrots and coconut milk is straightforward and fuss-free to prepare! Here’s how:

1.   Cook Aromatics: Heat the oil in a medium to large saucepan or heavy-bottomed, rimmed skillet over medium heat. Once the oil is shimmering, add the white and light green scallions, grated garlic, curry powder, grated ginger, and coriander. Season with ¾ teaspoon salt and a heaping ¼ teaspoon pepper. Cook, stirring constantly, for 1 minute, or until fragrant.
2. Add Carrots and Rice: Add the grated carrots and the long-grain rice to the pan. Cook, stirring constantly, until the rice is lightly toasted and fragrant, about 1-2 minutes.
3. Add Coconut Milk and Water: Pour the coconut milk and bullion water into the pan and give everything a good stir. Increase heat and bring the ingredients to a rapid simmer – without stirring.
4. Cover and Cook: Once simmering, immediately reduce the heat to low and cover the pan. Let the rice cook for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
5. Let Stand Off Heat, Fluff Rice: Keep the rice covered and remove the pan from the heat. Let the rice steam, covered and off the heat, for 5 minutes. Then, remove the lid and use a fork to fluff the rice.
6. Add Remaining Herbs and Adjust Taste: Sprinkle the chopped cilantro leaves and dark green parts of the scallions all over the rice. Stir and then taste and adjust the curry carrot rice for seasoning.
7. Garnish and Serve: Garnish the currid rice with red pepper flakes and lime zest, if using. Serve warm with lime wedges on the side and enjoy!

Tips for the best curry coconut rice

• Rinse your rice. Unlike short-grain sticky rice varieties (e.g. sushi rice), long-grain rice should be separate from its buddies after cooking. We rinse the rice to remove any extra starch, so each grain can stand alone. It’s easy to do — place the dry rice in a mesh strainer, then run cool water over it until the water runs clear.
• Sauté the spices with your other aromatics. The heat gives the flavors a chance to “bloom,” meaning they’ll be more fragrant and intense.
• Toast the rice. After it takes a shower, we want to give our rice a quick tan. Toast the well-drained rinsed rice in the hot pan with the aromatics, stirring frequently, until the grains are lightly golden. Again, this step is all about building flavor.
• Briefly boil, then easy does it. Immediately after the liquid comes to a boil, reduce the heat to a simmer and cover the pot. This prevents the rice from cooking too quickly and burning on the bottom of the pan (which, by the way, is a pain to clean).
• Patience! After all the liquid has been absorbed, remove the pot from the heat source and DON’T TOUCH THE LID. All the steam needs to find its way back into the grains. Leave it be for 10 minutes and you’ll be rewarded with the best darn rice n curry you’ve ever tried.

FAQs: frequently asked questions

Does curry powder make rice yellow?

If you’re using yellow curry powder, yes! 

How much does curry rice cost? 

When you eat it out at a restaurant, the price can vary. I’d estimate anywhere from $8-20 depending on where you get it and whether or not you add any protein. BUT BUT BUT, when you make this super simple recipe for curry rice, you can feed 4 people for around $1-2 per head.

Where is curry rice from?

I’m pretty sure there are lots of places with their own version of curry rice, but according to the interwebs, Indian curry rice recipes were the first! That said, you can find Japanese, Thai, Caribbean, and I’m sure many other regional recipes for curry rice around the globe.

Serving coconut curry rice

While this coconut rice curry is a delight on its own, it also plays nicely with others. Consider:

• Mango Medley – I personally love this curry rice with sweet mangoes or pineapple. This spicy mango salsa and mango salad get my vote.
• Adding Protein – Consider sticky glazed beef, grilled or poached chicken breasts, air fryer shrimp or poached cocktail shrimp, marinated tofu, well-seasoned ground meat, or thinly sliced pork.
• Perfect Pairings – What about serving your curry rice with more curry? Some curry chicken salad, tikka masala, palak paneer, any of these delectable Indian curries, or even baked thai peanut chicken would do the trick.
• Superlative Sippers – Try a creamy lassi if you’re sober curious. Or, if you’re shaking off a case of the Mondays, a mint mojito sounds about right.

Storing coconut rice with curry

• Allow any leftovers to cool to room temperature before storing in clean, airtight container. 
• This curry rice dish should keep well in the refrigerator for up to 5 days.
• Alternatively, you can store this curried rice in the freezer for up to a month or two.
• To reheat, allow to defrost, then gently microwave in 45-second 70% bursts until heated through. Stir between each 45-second spin for even cooking.

Alright, friends! I hope you love this easy curried rice recipe as much as we do. Remember, life is too short for bland food, so let’s make every bite a little more coco-nutty and a lot more curry-licious! Keep it saucy, keep it spicy, and as always, keep it scrumptiously adventurous.

Cheyanne

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More international rice side dishes!

• Coconut Milk Rice
• Dirty Rice with Sausage
• Greek Lemon Rice

How to make the best curried rice with coconut👇

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