Rice Coco & Curry
This Coconut Curry Rice is so much more than just a recipe to me—it’s the dish my family requests almost every single day. My sister, who doesn’t even enjoy cooking, asked me for the recipe so she could make it herself. Every time we’re together, regardless of the occasion or season, this dish somehow finds its way onto the table without anyone even suggesting it.
If you asked my loved ones which recipe they would take with them for the rest of their lives, I’m convinced the answer would be unanimous: this Coconut Curry Rice.
“This rice is my answer to those evenings when you want something comforting without spending hours in the kitchen. Easy to make, impossible to forget.”
Of all the rice recipes I’ve tried over the years, this one is by far my favorite. It creates incredibly rich, fragrant, and comforting rice without ever feeling like a chore to prepare. Whether you’re making it on a busy weeknight or serving it to family and friends on the weekend, it never disappoints. And if, like in my house, everyone asks for leftovers the next day, don’t be surprised.
Simple Everyday Ingredients
No hard-to-find ingredients. No processed products. No complicated techniques. Just a beautiful blend of spices from your pantry and fresh vegetables from your refrigerator. Homemade is always better—and this recipe proves it.
1. BASMATI RICE
Perfect for its light and fluffy texture. Soak it for 30 minutes before cooking—this simple step makes all the difference.
2. COCONUT MILK
The heart of the recipe. It brings a silky creaminess that tastes like you’ve been cooking for hours.
3. FRESH VEGETABLES
Red onion, bell pepper, and tomatoes add freshness, sweetness, and beautiful color that perfectly balance the richness of the coconut milk.
4. CURRY & SPICES
Adjust the amount to your taste. Lightly toasting the curry powder before cooking dramatically enhances its flavor.
How to Make Coconut Curry Rice
1.Soak the rice.
Place the basmati rice in a bowl and cover it with warm water. Let it soak for 30 minutes. This step helps create light, fluffy rice with perfectly separated grains.
2.Cook the aromatics.
Heat the olive oil in a large, deep skillet or saucepan over medium heat. Add the sliced red onion and minced garlic, then sauté for 3 to 4 minutes until soft and fragrant.
3. Préparez la base aromatique.
Incorporez la purée de tomates et laissez cuire 1 minute. Ajoutez les tomates et le poivron rouge coupés en dés, en mélangeant bien pour enrober les légumes de la préparation à la tomate.
4.Season and simmer.
Add the curry powder, salt, black pepper, and chicken broth. Stir everything together and let it simmer for 5 minutes to allow the flavors to develop.
5. Ajoutez le lait de coco et le riz.
Versez le lait de coco et mélangez bien. Égouttez le riz trempé et ajoutez-le à la casserole. Mélangez délicatement, puis ajoutez suffisamment d’eau pour recouvrir le riz d’environ 1 cm.
6.Cook the rice.
Bring the mixture to a gentle boil. Cover with a tight-fitting lid, reduce the heat to low, and cook for 30 minutes. Avoid lifting the lid while the rice cooks—the trapped steam is what makes it perfectly tender and fluffy.
6.Rest and serve.
Remove the pan from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork before serving.
Coconut Curry & Rice
Ingredients
Equipment
Method
- Place the basmati rice in a bowl and cover it with warm water. Let it soak for 30 minutes.
- Heat the olive oil in a large deep skillet over medium heat. Add the sliced red onion and minced garlic, then cook for 3 to 4 minutes until softened and fragrant.
- Stir in the tomato paste, then add the diced tomatoes and red bell pepper. Mix well and cook for 2 minutes.
- Add the curry powder, salt, black pepper, and chicken broth. Stir and simmer for 5 minutes.
- Pour in the coconut milk and mix well. Drain the soaked rice and add it to the pan. Add enough water to cover the rice by about 1 cm (½ inch).
- Bring the mixture to a gentle boil. Cover with a lid, reduce the heat to low, and cook for 30 minutes without lifting the lid.
- Remove the pan from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork before serving.
Notes
Pour une version végétalienne, remplacez le bouillon de poulet par du bouillon de légumes.
Faites griller la poudre de curry à sec pendant 30 secondes avant la cuisson pour en rehausser la saveur.
Conservez les restes dans un récipient hermétique au réfrigérateur pendant 3 jours maximum ou congelez-les pendant 1 mois maximum.
Ce riz au curry et à la noix de coco se marie à merveille avec du poulet grillé, des crevettes, des pois chiches rôtis ou une salade verte fraîche.
