Thai rice recipes
Our top 3 of 3 Thai rice recipes
- Thai Fragrant Rice
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Thai Fried Rice with Vegetables
-
Thai Green Curry Special Fried Rice
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Ingredients
- 1 stalk Lemon grass
- 2 Limes
- 225g Brown basmati rice
- 1 tbsp Oilive oil
- 1 Onion
- 2.5cm piece Fresh root ginger (peeled chopped)
- .5 tsp Coriander seeds
- .5 tsp Cumin seeds
- 750ml Vegetable stock
- 4 tsp Chopped fresh Coriander
- 8 Lime wedges
Method
- Finely chop lemon grass and remove zest from the limes. Rinse the rice in gold water and drain. Heat the oil in a large pan and add the oinion, spices, lemon grass and lime zest. Cook gently for 2-3 minutes.
- Add the rice and cook for another minute, then add the stock and bring to the boil. Reduce heat to very low and cover the pan. Cook gently for 390 minutes then check the rice. If still crunchy, cov er again and leave for a further 3-5 mins. over a gently heat. Remove from the heat and stir in the chopped fresh coriander. Fluff the grains, cover and leave for 10 minutes. Servie with lime wedges.
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Add commentIngredients
- 2 tbsp Sunflower Oil
- 1 Red Chilli
- 1 Stalk Lemongrass
- 2 Shallots
- 1 clove Garlic
- 5 cm Fresh Root Ginger finely chopped
- 140g Jasmine Rice, cooked and cooled
- 1 Red Pepper
- 1 Carrot, cut into matchsticks
- 2 Spring Onions, shredded
- 85g Mangetout, sliced
- 1 tbsp Soy Sauce
- 25g Coconut Shavings, toasted
- Handful Fresh Coriander leaves
Method
- Heat 1 tablespoon of the oil in a wok or frying pan. Stir fry the garlic, ginger, chilli, shallots, and lemongrass for 2 minutes until softened. Add the cooked rice and cook for a further 3-4 minutes.
- Meanwhile, heat the remaining oil in another frying pan and add the pepper, carrot, mangetout and spring onions. Stiry fry for 2-3 minutes.
- Stir-in the soy sauce into the rice and spoon into serving bowls. Add the vegetables, coconut shavings and coriander leaves and serve.
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Add commentIngredients
- INGREDIENTS!
- cup per person rice
- 2 eggs
- 1 per person chicken breast
- 2 handfuls Peas (optional)
- large Prawns (optional)
- 1 large onion
- 3 tablespoons Thai Green Curry paste
- 3 table spoons Coconut Cream (optional)
- fish sauce (nam pla)
- stir fry oil or sesame oil
Method
- chop your onion, heat up some oil in a wok and add the onions,
- put your rice on to cook, (should take 20 mins max) dont forget to put a lid on the pan and check regularly to make sure its not burning.
- cut your chicken into small cubes and add them to the onions.
- when the chicken is cooked through, add the prawns and 2 tablespoons of curry paste.if you dont like it to spicy then add some coconut cream now as well.
- let it simmer for a couple of minutes
- Add your peas
- let them cook a little
- Add your eggs keep them moving so they are like scramble kind of.
- hopefully your rice is done now, if its ever so slightly underdone it dosent matter, whack it in your wok, put some more oil in first, keep it moving
- Add 1 tablespoon of curry paste and some fish sauce, you'll have to taste it at this point. keep frying till it drys up a little, keep it moving though.
- Serve it and eat it
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1 Comments
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Add commentKyri Mon Nov 9 2009 • Reply
I made this rice to go with Thai Green Curry and it was perfect! The aroma was amazing...thanks!