Thai Basil Rice
Hello Friends!
Today I share with you a simple rice recipe that serves as a perfectly well-balanced meal.
I was introduced to the beautiful world of Thai cuisine only after my marriage and more specifically after moving to Tracy. My husband always had raves for Thai cuisine, and took me out once to a local Thai restaurant in Tracy. This is where I tried Thai Basil Rice for the first time and instantly became a fan! It was loaded with fresh crunchy vegetables and had just enough spices.
This became a ‘Take Out Tuesday’ tradition for us till the pandemic hit. Knowing my admiration for their deliciousThai Basil Rice, my husband encouraged us to attempt to replicate this at home using ingredients we have available. It was truly a success and one of our favorite recipes!
So, let us get right to it!
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- 3 tsp oil
- 2 tbsp. garlic chopped
- 1/2 onion chopped
- 2 tbsp. chili flakes
- 1 tsp white pepper powder
- 2 cups chopped vegetables (broccoli, cabbage, green bell pepper, green beans and carrot)
- 1 can unsweetened coconut milk 1+1/3 cup
- 1/4 cup fresh Thai basil
- 1 1/2 cups cooked rice
- salt to taste
Ingredients
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- Heat 3 tsp oil in pan.
- Once it turns hot, add 2 tbsp. chopped garlic. SautƩ for a minute
- Now add 1/2 onion (chopped). SautƩ for 2 minutes.
- Add 2 tbsp. chili flakes and 1 tsp white pepper powder. SautƩ well
- Add 2 cups of chopped vegetables (broccoli, cabbage, green bell pepper, green beans and carrot)
- Pour 1 can of unsweetened coconut milk (1+1/3 cup) and salt to taste
- Add 1/4 cup fresh Thai basil
- Let the curry boil for 5 to 6 minutes. The vegetables would absorb the milk and gravy should be thicker
- Once the gravy is thick, check and adjust for salt. Add 1.5 cups cooked rice
- Mix well and sautƩ for 3-4 minutes.
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I have sona masoori rice. You can use Jasmine rice, if available