Thai Coconut Rice

My husband comes up with a lot of the savory recipes on this blog.  This Thai Coconut Rice is one of his creations.  He loved it so much that he declared, “This ranks right up there with the Peanut Noodle Stir Fry!”  If you have made that recipe, then you know that is a high compliment.  He made this a little spicy, but you can certainly omit the jalapeno pepper if you don’t want the heat. Some of the other recipes he has made are Homemade Sriracha and Sweet Potato Chili.

Thai Coconut Rice - My Whole Food Life

This Thai Coconut Rice is pretty easy to make.  It’s vegan and gluten free too.

Thai Coconut Rice

Thai Coconut Rice

Prep Time 15 min Cook Time 40 min Serves 4-5 servings     adjust servings

Just as good as takeout!


  • 1 cup brown rice
  • 1 cup water
  • 1 15oz can full fat coconut milk
  • 1/2 tsp fresh minced ginger
  • 1 garlic clove, minced
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 1 small onion, chopped
  • 2 carrots, peeled and chopped
  • 2 tsp toasted sesame oil
  • 1/4 cup diced green onions
  • 1 cup crushed roasted peanuts
  • 1-2 T chopped cilantro (optional)
  • 1 jalapeno (optional)
  • Sea salt to taste


  1. In a small pot , add the rice, water, coconut milk, garlic and ginger.
  2. Cook on low heat for 30 minutes mostly covered. Stir a few times to keep the rice from sticking on the bottom
  3. Once cooked, cover and turn the heat off.
  4. In a another large saute pan , add the peppers, onion, carrots, and jalapeno to a pan with the toasted sesame oil and saute on medium high heat for about 10 minutes.
  5. Remove the heat, and stir in the rice.
  6. Add the cilantro, green onions.
  7. Add the peanuts and serve.


Recipe Notes

This should last about 1 week in the fridge. Enjoy!

Thai Coconut Rice - My Whole Food Life P

Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!

You may also like

22 thoughts to “Thai Coconut Rice”

  1. Oh, that looks good. I'm definitely trying that one. I just made a red curry soup for dinner. I love, love, love anything with coconut milk in it.
      1. Not the rice. Just cooked a small amount and it cooked just fine. Used the correct ingredients and amounts listed in the recipe. Who knows? Anybody?
  2. This is pretty bland (even with two jalapeños I added), it definitely needs sea salt, but I might consider adding some red curry paste, or maybe some natural peanut butter in with the coconut milk. Not sure, but something was definitely missing. Willing to try again though with some additions. Thanks for sharing.
    1. Hi Laura! Thanks for making the recipe. I went back and looked at it and noticed salt was not on the ingredient list. :( We actually did add sea salt to taste. I have edited the recipe. I think curry paste would be an excellent addition. :)
  3. Love the recipe.. but having problems with printing. It's coming out as 3 pages. I'm trying to print several other recipes and each photo prints as well. Each recipe is now printing as 2 or 3 pages. What happened??!!

Leave a Reply

Your email address will not be published. Required fields are marked *