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.
This tried and true favorite takes 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!
1 large chicken bouillon cube, preferably all-natural
3/4 cup hot water
1 cup jasmine rice
1 1/4 pounds skinless, boneless chicken thighs —OR— 1 package extra-firm tofu, cut into 1-inch cubes
One 2-inch piece of fresh ginger, peeled and cut into matchsticks
3 C (packed) baby kale or kale cut into short strips*
1 cup unsweetened coconut milk
1.5 TBSP Masi Masa Thai Green Curry Spice Blend
If using tofu, press the water out for 30 minutes
In a small bowl, dissolve the bouillon cube in the hot water. Then stir in 1.5 TBSP Masi Masa Thai Green Curry Spice Blend
In a rice cooker, combine the rice with the ginger and cubed chicken or tofu. Arrange the kale on top.*
Pour the coconut milk and broth into the cooker.
Turn the cooker on; set to jasmine rice setting if available. If not, use whatever setting you would use for jasmine rice.
Once rice cooker turns off, let stand for 5 minutes. Fluff the rice with a fork, spoon into bowls and serve.
*If you like your kale brighter, we recommend stir-frying it separately with a little garlic and salt (and making as much as you’d like!) to serve with the rice.
*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)