This homemade rice curry is one of my favorite go-to dishes when I need a hearty and flavorful meal.

Estimated read time 2 min read

Not only is it a quick and satisfying option, but it’s also a restaurant quality delight that’s simple to master at home.


The ingredients are simple and versatile: oil, onions, garlic, ginger, your choice of protein (chicken, tofu, or vegetables), curry paste, coconut milk, and cooked rice. For this recipe, let’s use chicken as our protein.


Start by heating oil in a large skillet over medium-high heat. Add finely chopped onions, minced garlic, and grated ginger. Sauté until the mixture becomes fragrant and the onions turn golden brown.

Now, it’s time to add your choice of protein. For chicken, cut it into bite-sized pieces, and add it to the skillet. Cook until the chicken is no longer pink in the center.

Stir in your favorite curry paste. The amount depends on your heat preference, so adjust it to your liking. Cook for a couple of minutes until the paste is well combined with the other ingredients.

Pour in the creamy coconut milk. Stir well, and let the mixture come to a gentle simmer. Reduce the heat to medium and let it simmer for about 10-15 minutes, allowing the flavors to meld together.

As the curry simmers, taste and adjust the seasonings. You can add salt and pepper, or a touch of sugar if you like it a bit sweeter.

While the curry is simmering, prepare your cooked rice separately. Use jasmine or basmati rice for the best results.

Once the curry is rich and aromatic, and your protein is cooked through, it’s time to serve. Spoon a generous portion of the curry over a mound of steaming rice.

Garnish your rice curry with fresh cilantro, chopped green onions, and a wedge of lime for that extra burst of flavor.

Sit back, enjoy your homemade restaurant-worthy rice curry, and savor the vibrant and aromatic blend of spices that you’ve created in your own kitchen.

Bon appétit! 🍛

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