Vegetable Coconut Thai Curry Recipe with Jasmine Rice (2024)

FAQs

Which rice is best for Thai curry? ›

As mentioned, Jasmine rice is the most widely used type of Thai rice and can be used to prepare and accompany a range of recipes including classic Thai curries, fried or grilled meat and seafood, rich saucy dishes and even for fried rice (although best cooked a day ahead for fried rice to harden the texture).

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

In terms of taste and cooking time, each variety of jasmine rice has its own unique characteristics. Thai jasmine rice is the most common and has a softer, fluffier texture and a slightly sweet flavor. Indian jasmine rice is nuttier in taste and has a longer grain.

There are many kinds of rice such as regular rice, Jasmine Rice (Hom Mali rice), sticky rice, Riceberry rice, etc. However, the best rice that is worthy served with Thai food the most is Thai Jasmine rice because it helps bring up the favor for Thai food better than regular Thai rice or other kinds of rice.

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

Best way to thicken is is to grate a potato or two in there. Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time.

Can You Make Thai Curry Without Coconut Milk? If you have a coconut allergy or want to omit the coconut milk for any reason, you could experiment with swapping it for half and half. The taste will be a little different, but the half and half would keep the sauce nice and creamy.

If you are (pre-)steaming the vegetables, your are keeping their individual flavor whereas by cooking in the curry sauce you get a more evened out flavor as the various ingredients contribute to the overall flavor and absorb the spices. This may or may not be what you prefer, but it's how your first recipe is designed.

What makes curry taste better? ›

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

The most common ingredient in curry dishes is garlic. Onion, cilantro, tomatoes, vegetable oil, fresh ginger root, white sugar, coconut milk and chicken stock are also common ingredients in curry recipes. For herbs and spices, curry powder, turmeric, cumin, cinnamon and cayenne pepper are popular.

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Yogurt. Like heavy cream and half and half, higher fat plain yogurts of all types could also substitute coconut milk for the color and a similarly smooth and creamy texture. Because yogurt has a lower fat content than coconut milk, the consistency could be slightly thinner with the 1:1 substitution ratio.

The majority of Thai curries are made with coconut milk as the main liquid, which produces creamier curries, but they're not necessarily “rich.” The amount of coconut milk can vary by quite a lot, depending on the texture one is looking for: massaman curry, for example, is quite rich because it uses coconut milk and is ...

You'll find it used in traditional Southeast Asian dishes, but also in Middle Eastern, Mexican, and Persian cuisine. Jasmine is the go-to rice to use with Thai curries, soups, and stir-fry dishes.

Thai Jasmine Rice (Hom Mali or Thai Fragrant rice), is the most common type and the main staple of the Thai diet. When fresh, the uncooked grains have a pleasant jasmine aroma, which gets even stronger as it cooks. Glutinous/Sticky Rice (Khao Neow), is easily noticed by it's milky, opaque coloring and shorter grains.

So, while you can't go wrong with choosing basmati for a south Asian dish – where big bold flavours benefit from a robust grain that can soak it up – you may find that other curries work best with jasmine rice, or something else. For Burmese curries, though, basmati is a reliable friend.

Basmati rice is best suited for Indian and Middle Eastern cuisine and is also considered the most expensive rice in the world. Thai Jasmine rice is suitable for Asian cuisine and is considered a cheaper alternative to Basmati rice.