Thai Vegetable Rice

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Thai Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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