Thai Coconut Curry Rice
Rice gets an amazing flavour when cooked in coconut milk. Its great side is chicken prepared in coconut milk.
Chef Vaibhav Mahajan's Thai Coconut Curry Rice recipe

- Thai


- 4

Cooking Time

-25-30 Min


- Easy

Preparation Time

- 15 Min


  • ½ cup rice
  • 1 red bell pepper
  • diced
  • 1 yellow bell pepper
  • ½ cup French beans
  • 2 tbsp sunflower oil
  • 2 tbsp Thai curry paste
  • 1 cup chicken
  • 1 cup coconut milk
  • 1 tsp fish sauce
  • 8 to 10 pea aubergines
  • 2 to 3 kaffir lime leaves
  • 2 to 3 basil leaves
  • black pepper to taste
  • salt to taste
  • water
  • For Garnish: Basil leaf
  • Bird’s eye chilli.


  1. 1

    Take some rice in a bowl.
  2. 2

    Soak it in water.
  3. 3

    Dice the red, yellow bell peppers after removing the seeds inside.
  4. 4

    Chop the French beans too.
  5. 5

    Heat another pan and pour some coconut milk into this.
  6. 6

    Add the soaked rice into this coconut milk.
  7. 7

    Add a little salt in the rice.
  8. 8

    Let the rice to get cooked.
  9. 9

    Heat a pan and add some sunflower oil.
  10. 10

    When the oil is hot add some Thai curry paste and sauté.
  11. 11

    Meanwhile, cut the chicken into small pieces.
  12. 12

    Add the chicken pieces into the Thai curry paste in the pan.
  13. 13

    Add a little fish sauce in the chicken.
  14. 14

    Add the diced bell peppers French beans, a few pea aubergines and kaffir lime leaves.
  15. 15

    Add black pepper and salt to give taste.
  16. 16

    Pour some coconut milk to this chicken mix.
  17. 17

    Add a few basil leaves in the curry and mix well.
  18. 18

    Transfer the curry to a serving dish.
  19. 19

    Serve it with coconut milk flavoured rice.
  20. 20

    Garnish the curry with a basil leaf and the rice with a bird's eye chilli.
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Vaibhav Mahajan


A chef with many feathers in his cap, Chef Vaibhav Mahajan, apart from his primary vocation, is also a mentor dedicated to grooming budding talent in the food industry. His knack for experimenting with dishes and their presentation led him to become a food stylist—he is a visiting faculty at two professional schools of photography.

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