This rice dish is quick and easy.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

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Nutrition Facts

438 calories; protein 7.4g; carbohydrates 62.7g; fat 18.2g; cholesterol 0mg; sodium 163.6mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/04/2010
This was easy and very tasty. I used basmati rice also and dry curry powder. I didn't have lemon grass but did top with green onions. Read More
(15)

Most helpful critical review

Rating: 2 stars
04/12/2010
Rice was mushy but flavor was good. If I make this again I would use less water. Read More
(2)
14 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
11/03/2010
This was easy and very tasty. I used basmati rice also and dry curry powder. I didn't have lemon grass but did top with green onions. Read More
(15)
Rating: 5 stars
02/19/2010
This is a very easy recipe and tastes really good. The rice when cooked has a mild yet flavourful and authentic Thai taste. It will compliment any spicy curry like a Thai red curry. However the only modification I would make is to add about half tsp of salt and maybe another lemon grass stalk. Will definitely be making it again. Read More
(11)
Rating: 4 stars
10/30/2008
Tasty... I added 1 tsp. of brown sugar and I used brown rice instead of jasmine which took a good 45 minutes more to cook and I had to keep adding water 1/2 cup at a time so next time I'll precook the rice in a rice cooker... then I threw is some cubed tofu at the end. Read More
(10)
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Rating: 5 stars
07/06/2009
This was awesome. I used Basmati rice and dried curry leaves (Can't get Fresh ones here) and picked the Thai Basil fresh from my garden. Served it with a Thai Noodle salad and Panang Beef curry. This rice complimented the curry nicely. Served it to company who we had for their first Thai Dinner. There were NO leftovers! Read More
(9)
Rating: 4 stars
08/23/2010
The ingredients are great I'm not too sure about these measurements however. I thought it needed more lemongrass and it was waay to sticky for my taste; more like risotto than rice. I took out a whole cup of water too and it was still that way. Where the heck do you buy curry leaves anyway? I had to leave that out but was still pretty good regardless. Read More
(2)
Rating: 2 stars
04/12/2010
Rice was mushy but flavor was good. If I make this again I would use less water. Read More
(2)
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Rating: 5 stars
04/10/2016
Yum Read More
Rating: 4 stars
10/10/2012
Everyone in my family loved this. I had trouble finding lemongrass stalks and fresh curry leaves so I substituted the lemongrass with zest of one lemon and the fresh curry with dried curry. Even with the substitutions it came out great. Read More
Rating: 2 stars
09/17/2016
This one didn't thrill us. As written there wasn't much flavor so I tried increasing the flavorful ingredients but we just weren't happy with the end result. Read More
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