A delicious and mellow tasting rice cooked in a spicy thai coconut milk.


Recipe & food styling Mari Loewen. Photography Ross Cornish.

Recipe & food styling Mari Loewen. Photography Ross Cornish.

  • Duration
  • Cook Time
  • Prep Time
  • Serves 4.Servings


  • 2 tablespoons red curry paste
  • 1 1/2 tablespoons fresh ginger, grated
  • 1 cup coconut milk
  • 1 1/2 tablespoons dry sherry
  • 1 tablespoon fish sauce
  • 1 teaspoon lime juice
  • 2 teaspoons sugar
  • 2 cups jasmine rice
  • 3 cups water
  • 1/2 teaspoon salt
  • 3 tablespoons green onion, finely chopped
  • 1/4 cup cilantro, coarsely chopped


In a large pot over medium to high heat, sauteĢ curry paste and ginger slightly then add coconut milk, sherry, fish sauce, lime juice, sugar, salt and stir to combine. Add rice and water and stir. Cover with lid and bring to a boil then reduce to a simmer for about 20 minutes or until rice is cooked. Stir in green onion, cover with lid and allow to sit for 5 minutes. Stir in cilantro and serve. 

From the feature Girls Only Thai Take-Out Inspired Dinner Party.