Curried Coconut Rice with Peas

My Favourite Rice Recipes

Curried Coconut Rice with Peas myfavouritepastime.com_1655I love eating rice, but I rarely just cook rice on it’s own. I always add other ingredients, mainly pulses, like beans, lentils, or green veggies like garden peas or spinach, and many others ingredients like meat, root vegetables or sun-dried tomatoes, just to mention a few. I can’t even remember when I just steamed plain white rice. It’s a rare occurrence for me.

Curried Coconut Rice with Peas myfavouritepastime.com_1658The favourite ingredient I mostly add is frozen green peas. I’m so glad they can be frozen so no need to panic about best before dates. Peas are great because they are very nutritious. They are an excellent source of folic acid, vitamins A, B, C and K; minerals like calcium, iron, copper, zinc, and manganese, and are a great source of fibre too. Besides that, they also give the rice some colour and are fat free. For this recipe, if you don’t have the red curry paste you can add any other curry pastes you have like green curry paste or tikka masala paste. Use a good quality unsweetened coconut milk. They are readily available in the supermarkets in cans of 400ml (13.5fl oz). I hope you like this recipe. I love it. I wish you a pleasant week. Tomorrow is a holiday for me. Happy blogging!

  • Ingredients
  • 2 cups basmati rice
  • 3 tablespoons olive oil
  • I large onion moon sliced
  • ½-1 teaspoon chili flakes (you can use finely chopped fresh chilli if preferred)
  • 3 cloves garlic crushed
  • 1 teaspoon crushed root ginger
  • 2 tablespoons red curry paste
  • 1 teaspoon curry powder
  • 1 400ml can coconut milk
  • 1½ cups (375ml) stock (broth) or water
  • 1 cup frozen peas

Curried Coconut Rice with Peas myfavouritepastime.com_1111Please always remember to assemble all ingredients before you start. Wash and soak rice for 30 minutes and drain thoroughly. Set aside

Curried Coconut Rice with Peas myfavouritepastime.com_1115Heat the olive oil in a wide non-stick pan, over medium heat. Add the onions, garlic, ginger and chilli or chilli flakes if using, and cook until soft.

Curried Coconut Rice with Peas myfavouritepastime.com_1117Increase heat, add the rice and cook for 3 minutes, stirring from time to time.

Curried Coconut Rice with Peas myfavouritepastime.com_1119Reduce heat, add the curry paste and curry powder and cook 2 minutes until rice is coated.

Curried Coconut Rice with Peas myfavouritepastime.com_1122Add coconut milk and stock or water and bring to a rolling boil.

Curried Coconut Rice with Peas myfavouritepastime.com_1123Simmer for 12 minutes without lifting the lid. Set aside for another 10 minutes, without lifting the lid.

Curried Coconut Rice with Peas myfavouritepastime.com_1125Meanwhile heat the peas in the microwave until piping hot or heat in boiling water for a few minutes. Fluff the rice with the hot peas and serve.

Curried Coconut Rice with Peas myfavouritepastime.com_1656Serve the rice as a side

Curried Coconut Rice with Peas myfavouritepastime.com_1133Peas are a great addition because they are very nutritious

Curried Coconut Rice with Peas

Preparation Time: 15 minutes; Cooking Time: 30 minutes; Serves: 6-8

Ingredients

  • 2 cups basmati rice
  • 3 tablespoons olive oil
  • I large onion moon sliced
  • ½-1 teaspoon chili flakes (you can use finely chopped fresh chilli if preferred)
  • 3 cloves garlic crushed
  • 1 teaspoon crushed root ginger
  • 2 tablespoons red curry paste
  • 1 teaspoon curry powder
  • 1 400ml can coconut milk
  • 1½ cups (375ml) stock (broth) or water
  • 1 cup frozen peas

Instructions

  1. Wash and soak rice for 30 minutes and drain thoroughly. Set aside.
  2. Heat the olive oil in a wide non-stick pan, over medium heat. Add the onions, garlic, ginger and chilli or chilli flakes if using, and cook until soft.
  3. Increase heat, add the rice and cook for 3 minutes, stirring from time to time. Reduce heat, add the curry paste and curry powder and cook 2 minutes until rice is coated.
  4. Add coconut milk and stock or water and bring to a rolling boil. Simmer for 12 minutes without lifting the lid. Set aside for another 10 minutes, without lifting the lid.
  5. Meanwhile heat the peas in the microwave until piping hot or heat in boiling water for a few minutes. Fluff the rice with the hot peas and serve.

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27 thoughts on “Curried Coconut Rice with Peas

    1. Rey and Lyn
      Oh yes it was good while it lasted. I’m sad it’s over now. I would love to eat some beef kebab…i haven’t eaten some in a long time. Have a fabulous week!
      Liz

  1. I will be making a very similar rice tonight. I use frozen peas too and diced sweet potato and sometimes white wine. I’ll be serving it with a chicken curry dish. Someday I will post more curry recipes, but today there is no time to photograph. After this crazy week things may calm down a little. School carnival is Friday night and I am on the committee so things are busy! Plus swim lessons continue. Swim team will start soon enough. Not sure how I will survive the summer! Enjoy your week Liz!

    1. Hi Mama D,
      Did you make the rice? I can’t explain why I’ve never thought of adding sweet potato to rice except when making risotto. Please find time and post some curry recipes. I love them. I hope the arrangements for School Carnival are on track. I wish you a pleasant Friday night. I shall be in Toronto for a basketball tournament the whole weekend!
      Liz

  2. I, also, love curried rice with frozen peas! (In fact, I have a recipe I should post.) I’m ‘Pinning’ this – I love the idea of adding the coconut milk!!!

  3. Great recipe that uses the whole can of coconut milk!!! And I agree with using frozen peas…I use them a lot…but I usually don’t cook them…just throw them in any hot dish. Seems to work well for me. This sounds like a dish I would try!!!

    1. Sometimes I throw them in when the rice starts boiling but when I want them to remain really green then I fluff them with the rice. Peas are a great ingredient! Enjoy the new week!
      Liz

  4. This combination sounds divine. I make a pea pilaf with cumin seeds that I like to serve with Dahl and other Indian dishes, but have never thought of actually including the curry in the rice itself. Yum!

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