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Thai Ginger Coconut Rice

June 21, 2021 0 Comments

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.

Shopping List & Prep

  • 1 lb boneless skinless chicken thighs —OR— 1 pack extra firm or firm tofu*, cut into 1" cubes
  • 2" piece of fresh ginger, cut into 1" matchsticks
  • 1 C jasmine rice
  • 1 C unsweetened coconut milk
  • 3/4 chicken or veggie broth**
  • 1 TBSP Masi Masa Thai Green Curry Spice Blend

*We pressed the water out of the tofu for 30 minutes (wrap tofu in a clean kitchen towel, put into a colander over the sink, weight with heavy cans, jar of pie weights, plate with books on top...basically whatever heavy items you have on hand).

**We use the veggie Better Than Bouillon (1 tsp in 3/4 C boiling water)


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