Craving a dish that will transport your taste buds straight to the vibrant streets of Thailand? Look no further! This Thai Red Curry Rice Casserole is not just a meal—it's a culinary adventure that combines the creamy richness of coconut milk, the bold kick of red curry paste, and a medley of colorful vegetables. Perfect for busy home cooks who want restaurant-quality flavor without spending hours in the kitchen, this one-pan wonder will become your new go-to comfort food that'll have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Thai
Serves: 6 servings
Ingredients
- 2 cups cooked rice
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 cup mixed vegetables (carrots, bell peppers, peas)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine the cooked rice, coconut milk, and red curry paste. Whisk thoroughly to ensure the curry paste is evenly distributed throughout the rice mixture.
- Add the mixed vegetables (carrots, bell peppers, and peas) to the rice mixture. Stir gently to incorporate the vegetables evenly.
- Pour in the soy sauce and lime juice, mixing well to distribute the flavors throughout the casserole base.
- Transfer the entire rice mixture to the prepared baking dish, spreading it evenly with a spatula to create a uniform layer.
- Cover the baking dish with aluminum foil to help retain moisture and prevent the top from burning during baking.
- Place the casserole in the preheated oven and bake for 30-35 minutes, until the vegetables are tender and the edges start to become slightly crispy.
- Remove the foil during the last 5-10 minutes of baking to allow the top to brown slightly and develop a golden color.
- Once removed from the oven, let the casserole rest for 5-10 minutes to allow the flavors to settle and the dish to cool slightly.
- Before serving, garnish generously with fresh basil leaves, torn or chopped to release their aromatic oils.
- Serve hot as a main dish, optionally accompanied by additional lime wedges and extra soy sauce on the side for personal seasoning.
Tips
- Rice Matters: Use day-old rice or freshly cooked rice that's been cooled completely to prevent mushiness and ensure the perfect texture.
- Customize Your Veggies: Feel free to swap out the suggested mixed vegetables with your favorites like zucchini, spinach, or mushrooms.
- Spice Level Control: Adjust the red curry paste quantity to match your heat preference—start with less and add more if needed.
- Make It Protein-Packed: Add cooked chicken, shrimp, or tofu to transform this side dish into a complete meal.
- Freshness is Key: Always use fresh basil for garnishing to enhance the aromatic Thai-inspired flavors.
- Foil Technique: The aluminum foil helps steam the casserole and keeps it moist during the first part of baking.
- Resting Time: Don't skip the 5-10 minute resting period after baking—it allows flavors to meld and makes serving easier.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 0mg
