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–+ servings

Coconut Curry Rice

Overhead photo of coconut curry rice garnished with lime wedges in a white bowl.
Warm, fragrant, and deeply satisfying, this coconut curry rice transforms humble grains into the kind of side dish that steals the whole show. Think: fluffy rice infused with creamy coconut milk, golden curried spices, sweet shredded carrots, zippy lime, and irresistible aromatics. One pot, a handful of staples, plus this delicious recipe and you've got a curried rice dish that's simple enough for weeknights, yet but special enough for guests.
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings

Equipment

  • 1 Large Saucepan with Lid (for cooking curry rice)
  • 1 Wooden Kitchen Spoon (for stirring rice)

Ingredients

  • 3 TBS Neutral Oil
  • 3 large Scallions – white/light green parts & dark parts separated; both thinly sliced
  • 2-3 whole Garlic Cloves - grated
  • 2 ½ tsp Curry Powder
  • 2 tsp Grated Ginger Root
  • ½ tsp Ground Coriander
  • To Taste Kosher Salt AND Ground Black Pepper
  • 2 Cups Grated Carrots (sub: shredded carrots, chopped)
  • 1 ½ Cups Jasmine Rice (sub: basmati rice) (210 grams)
  • 1 ¼ Cups Coconut Milk – well stirred
  • 1 ¼ Cup Chicken Bullion Water (sub: vegetable broth or filtered water)
  • 1/3 bunch Cilantro – leaves chopped

Instructions

  • 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.
  • 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.
  • 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.
  • 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. (Note: On a gas stove with a medium saucepan, my rice takes approximately 16 minutes.)
  • 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.
  • 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.
  • Garnish and Serve Coconut Curry Rice: Garnish the curry with red pepper flakes and lime zest, if using. Serve warm with lime wedges on the side. Enjoy!

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can! 
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 523kcal    Carbohydrates: 66g    Protein: 8g    Fat: 26g    Saturated Fat: 14g    Polyunsaturated Fat: 3g    Monounsaturated Fat: 8g    Trans Fat: 0.04g    Sodium: 61mg    Potassium: 521mg    Fiber: 4g    Sugar: 4g    Vitamin A: 10937IU    Vitamin C: 9mg    Calcium: 74mg    Iron: 4mg
Course: Side Dish
Cuisine: Carribean, Indian