One-Pot Thai Red Curry Rice Recipe
This One-Pot Thai Red Curry Rice is creamy, cozy, packed with flavor, and surprisingly easy to make. Jasmine rice cooks right in a coconut red curry sauce with carrots and bell pepper, then soft silken tofu is folded in at the end for an easy protein boost.
This has been a family favorite in our house for years! My now 3 year old has been enjoying this rice since she was around 18 months old, and it’s still one of those meals I keep coming back to. I love that everything cooks in one pot, and the spice level can easily be adjusted for little ones and adults.
Why You’ll Love This Recipe
- Made in one pot: Fewer dishes are always a win!
- Family-friendly: You can keep the curry mild for little ones and add more heat to the adult portions.
- Creamy and comforting: Full-fat coconut milk gives the rice such a creamy texture without needing any cream.
- Easy to customize: Swap the vegetables or use whatever protein your family enjoys.
- Great for introducing new flavors: The mild coconut curry is a delicious way to introduce kids to Thai-inspired flavors.
- Easy weeknight meal: Everything cooks together with very little hands-on time.
One-Pot Thai Red Curry Rice Recipe
4
servings10
minutes25
minutesIngredients
1 cup jasmine rice, rinsed well
1 tbsp butter or oil
½ cup finely chopped onion
1 large garlic clove, minced
½–1 Tbsp Thai red curry paste for little ones, or more to taste
½ cup carrots, finely diced
½ cup red bell pepper, finely diced
1 cup full-fat coconut milk
1 cup low sodium broth
1–2 tsp low-sodium soy sauce, optional
½ cup silken tofu, cubed
1–2 tsp maple syrup or sweetener of choice, optional
Fresh lime juice, to finish
Directions
- Heat the butter or oil in a medium pot over medium heat. Add the chopped onion and cook for about 2–3 minutes, until it begins to soften.
- Add the minced garlic and Thai red curry paste. Cook for another 30 seconds or so, stirring frequently, until fragrant.
- Add the finely diced carrots and red bell pepper. Sauté for another 1–2 minutes. Keeping the vegetables fairly small helps them cook along with the rice and also makes the finished dish easier for little ones to eat.
- Pour in the full-fat coconut milk and broth. Add the rinsed jasmine rice and soy sauce, if using. Give everything a good stir and bring it to a gentle simmer.
- Once simmering, reduce the heat to low and cover the pot. Cook for approximately 15–18 minutes, or until the jasmine rice is tender and most of the liquid has been absorbed. Try not to keep opening the lid or stirring the rice while it cooks.
- Once the rice is cooked, gently fold in the cubed silken tofu.
Silken tofu is very delicate, so avoid stirring too much. I like leaving some little pieces of tofu throughout the rice rather than completely breaking it up.
Cover the pot again and warm over low heat for another 2–3 minutes. - Turn off the heat and leave the pot covered for about 5 minutes.
- Finish with a squeeze of fresh lime juice and serve!
Notes
- •Check your curry paste ingredients if you need the recipe to be vegetarian, as some varieties contain shrimp or other seafood.
•Silken tofu can be replaced with firm or extra-firm tofu.
•Different brands of jasmine rice can absorb liquid differently. If the rice is still firm but the pot looks dry, add a small splash of broth or water and continue cooking for a few minutes.
Storage
Allow leftovers to cool, then transfer them to an airtight container and refrigerate promptly. Enjoy within 3–4 days.
When reheating, add a small splash of water, broth, or coconut milk since the rice will continue absorbing moisture in the refrigerator. Reheat until steaming hot throughout, then allow children’s portions to cool to a safe temperature before serving.
