ALSO AVAILABLE ON AMAZON

This week in Denver it’s been super hot (like Vegas hot...100° in the shade), so we turned to this tried and true favorite, Thai Ginger Coconut Rice. It takes almost no time to prep (less than 15 minutes) and there’s no need to turn on the stove or oven, because it’s all done in your rice cooker! 

We found the base recipe in Food & Wine years ago. It didn’t call for any curry, and and before Masi Masa, we used Thai green curry paste. But once we created our own Thai Green Curry Spice Blend, we knew we had a match made in (lazy) foodie heaven.

The original recipe calls for 3 cups of spinach to be added to be cooked with the rice. We omit this as the spinach ends up a little too mushy for our liking. Instead, we quickly stir-fried some greens (one night Swiss chard, another night pok choi) with a little sliced garlic and oil to serve with.

We made this with tofu and with chicken, but you can also leave out the protein to serve as a side—the rice would be great with grilled shrimp or chicken.

We also only used 1 TBSP of our Thai Green Curry Spice Blend. If you want more intense flavoring, use up to 2 TBSP.

star




Also in easy thai green curry recipes to satisfy any craving

Thai Lettuce Wraps
Thai Lettuce Wraps

This is a great any night of the week meal. It’s also an impressive dinner party dish. Either way, you can make it in under 30 minutes!

Continue Reading

Tom Kha (Thai Galangal Soup)
Tom Kha (Thai Galangal Soup)

Our Tom Kha makes for a super quick weeknight meal or a great starter for a multi-course Thai feast.

Continue Reading

Thai Green Curry Lasagne (Vegan/Vegetarian)
Thai Green Curry Lasagne (Vegan/Vegetarian)

This is one of the most strangely delicious mashups we’ve ever tasted. We’ve created two versions—this one for vegans/vegetarians and another with chicken. Try them both!

Continue Reading