Red Coconut Rice

Red Coconut Rice is the perfect balance of sweet coconut and pungent spice. Kids love the color and taste, and adults love the layer of flavor you get from the curry paste. Serve this with your favorite stir-fry as a great alternative to plain rice.


Serves 8 (serving size: 1/2 cup)
Total time: 33 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 3 Minutes
Total: 33 Minutes

Nutritional Information

Calories 54
Caloriesfromfat 0.0 %
Fat 1.2 g
Satfat 0.5 g
Monofat 0.4 g
Polyfat 0.2 g
Protein 0.9 g
Carbohydrate 9.8 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 183 mg
Calcium 1 mg


1 teaspoon canola oil
2 garlic cloves, minced
1 tablespoon red curry paste
1/2 teaspoon grated peeled fresh ginger
1/2 cup water
1/2 teaspoon salt
1 (13.5-ounce) can light coconut milk
1 cup jasmine rice
1/4 cup organic dried coconut flakes (optional)


1. Heat a large saucepan over medium-low heat. Add oil; swirl to coat. Add garlic; sauté 30 seconds. Add curry paste and ginger; sauté 30 seconds. Add 1/2 cup water, salt, and coconut milk, stirring with a whisk. Bring to a boil; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and let stand 5 minutes; fluff with a fork. Garnish with coconut, if desired.

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
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