Vegetable Coconut Thai Curry Recipe with Jasmine Rice (2024)

FAQs

What kind of rice goes with 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).

Thai curries have a brighter flavor and soupier consistency, because they use lots of fresh herbs and are cooked for less time than Indian curries. It's worth your time stocking up on some of the unique ingredients — you can freeze herbs like lemongrass and kaffir lime leaves for multiple future uses.

You'd be hard-pressed to find a Thai recipe that doesn't include coconut milk. Both coconut cream and milk are staples in Thai cuisine, often used as a base for soups and curries. Choosing the right coconut milk can make all the difference to your dish.

Ideal for Chinese sauces or Thai curries but can also be used for Indian curries. Add one tablespoon of cornflour to two or three tablespoons of cold water and stir. Pour the mixture into the sauce and allow to simmer until the sauce begins to thicken. Which doesn't take very long.

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.

Jasmine rice is a easier to prepare than the Basmati rice which is used more in Indian cuisine. Fragrant and delicious jasmine rice is amazing served with other Asian cuisines, from Thai to Japanese and Indonesian, Malaysian and Chinese. This is a good and easy side dish that you can prepare in about 20 minutes.

There are three main types of Thai curries—red, yellow, and green—which are categorized by the color of the curry paste. The color of the chilies and other ingredients gives each curry its distinct hue. Traditionally, all Thai curries were made with the same ingredients except for one thing: the chilies.

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.

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 ...

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.

What vegetables go in curry? ›

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.

Coconut cream is a common ingredient in many curries, adding richness and flavor to the dish. It also helps to thicken the sauce, creating a smooth and creamy texture. Coconut cream is usually added at the end of cooking, when other ingredients have already been simmered together.

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.

If you're looking to reduce the coconut milk taste in a dish, here are a few tips. First, try adding a small amount of another liquid like chicken broth, vegetable broth, or even plain water. What is a 'secret ingredient' that you put in Indian curry to make it taste better?

Thai curry can be made from fresh vegetables, meat or poultry, and served with steamed rice. It also goes well with tofu. Universally, Thai curries contain fish sauce and shrimp paste.

Curries are eaten in combination with rice, the long-grained jasmine rice in central and southern Thailand and sticky rice in northern and northeastern Thailand, and with noodles such as khanom chin (fermented rice noodles).

Due to its strong flavor, Thai curry is usually eaten with rice. Steamed Jasmine rice is commonly served in Central and Southern Thailand, while sticky rice is more common in Northern Thailand.