Thai Vegetable Rice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Difficulty: Medium

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  • 1 cup basmati rice
  • 2 1/2 cups thin coconut milk
  • 8 to 10 mushrooms (washed and cut into quarters)
  • 5 to 6 baby corn (cut into thin slices)
  • 6 to 8 florets broccoli
  • 2 bay leaves
  • 6 tbsp oil
  • 3 spring onions (finely chopped)
  • 1 tbsp red or green curry paste (or as per taste)
  • 3 to 4 red or green chilli paste (or as per taste)
  • pepper powder (as per taste)
  • salt to taste

How to Make Thai Vegetable Rice

  • Wash and soak the rice for 30 minutes
  • Drain out the water
  • Heat 3 tbsp oil in a heavy bottomed vessel
  • Add the rice and saute on a low flame for five minutes
  • Add the coconut milk, bay leaves and salt
  • Gently mix and cook on low flame, stirring at regular intervals till the rice is done
  • Remove and cool
  • Saute the spring onions for 2 to 3 minutes in the remaining 3 tbsp oil
  • Add mushrooms, baby corn and broccoli and cook till the vegetables are done but crunchy
  • Add red or green curry paste along with red or green chilli paste (depending on what curry paste you are using), salt and pepper
  • Mix well
  • Add the sauteed vegetables to the cooked rice and mix gently
  • Keep on a pre-heated tawa for 10 to 15 minutes on a low flame
  • Serve hot with Thai vegetables