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Coconut Curry Fried Rice | Mexican Veg Coconut Curry Rice | Spicy Coconut Rice Bowl |

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Tarla Dalal • 19 August, 2016

Coconut Curry Fried Rice | Mexican Veg Coconut Curry Rice | Spicy Coconut Rice Bowl |

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Table of Content

About Coconut Curry With Fried Rice

Ingredients

Methods

For the rice

For the coconut curry

How to proceed

Nutrient values

Coconut Curry Fried Rice | Mexican Veg Coconut Curry Rice | Spicy Coconut Rice Bowl |

The Coconut Curry Fried Rice is a bold and aromatic fusion dish that blends the creaminess of coconut milk with the comforting appeal of fried rice. Also known as Mexican Veg Coconut Curry Rice or Spicy Coconut Rice Bowl, this recipe offers a unique blend of spicy, tangy, and mildly sweet flavours. It brings together sautéed rice, fragrant spring onions, and a vibrant coconut curry poured fresh over each portion, creating a layered and highly satisfying meal.

The base of this dish is the fried rice, made by tossing cooked long-grain basmati rice in butter, seasoned simply with salt and pepper. The butter adds richness while keeping the rice grains separate and glossy. The addition of spring onion greens introduces freshness and a light crunch, balancing the richness and enhancing the visual appeal of the dish.

The highlight, however, is the coconut curry, which forms the soul of this rice bowl. The curry starts with a powerful Kashmiri red chilli–garlic paste, offering vibrant color and a smoky flavour without excessive heat. This paste forms the foundation of the curry’s bold character, contributing both spice and aroma that meld beautifully with coconut milk.

For the curry base, onions and tomatoes are sautéed to create a mildly sweet and tangy gravy. The slow cooking of tomatoes gives the curry body while mellowing the sharpness of the spices. Into this gravy are added mixed vegetables—typically boiled french beans, peas, and carrots—which provide texture, nutrition, and colour. The vegetables absorb the curry beautifully, becoming soft yet retaining a pleasant bite.

The addition of coconut milk transforms the curry into a luscious, silky sauce that pairs wonderfully with the simplicity of the fried rice. A pinch of sugar enhances the natural sweetness of coconut milk and balances the savoury spice elements. The resulting curry is creamy, vibrant, and packed with flavour—making it the perfect topping for the warm, butter-tossed rice.

When served, each plate features a generous portion of rice crowned with a ladleful of hot coconut curry. This contrast of textures—the soft, fragrant rice and the rich, spicy coconut gravy—creates a comforting yet exciting bowl. The dish’s colourful appearance, strong aroma, and complex flavour layers make it appealing for both casual meals and special occasions.

Ingredients

For The Rice

4 cups cooked long grained rice (basmati)

2 tbsp butter

salt and to taste

1/4 cup chopped spring onion greens

For The Coconut Curry

2 cups coconut milk (nariyal ka doodh)

6 whole dry Kashmiri red chilli , soaked for 15 minutes and drained

1 tbsp roughly chopped garlic (lehsun)

2 tbsp oil

1/2 cup finely chopped onion

1/2 cup finely chopped tomato

1 1/2 cups chopped and boiled mixed vegetables (french beans , carrot and green peas)

1 tsp sugar

salt to taste

Method

For the rice

Heat the butter in a broad non-stick pan, add the rice, salt and pepper powder, mix well and sauté on a medium flame for 3 minute.
Add the spring onion, mix well and cook on a medium flame for 1 minute, while stirring occasionally.

For the coconut curry

Combine the kashmiri chillies and garlic with 2 tbsp water in a mixer and blend to a smooth paste. Keep aside.
Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the prepared chilli-garlic paste and sauté on a medium flame for 2 minutes.
Add the tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the mixed vegetables, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the coconut milk, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.

How to proceed

Divide the rice into 4 equal portions and keep aside.
Divide the coconut curry into 4 equal portions and keep aside.
Just before serving, place a portion of rice on a serving plate and pour 1 portion of the coconut curry over it.
Repeat step 3 to make 3 more servings.
Serve hot.

Coconut Curry with Fried Rice recipe with step by step photos

For the rice

1. To make the rice for Coconut Curry with Fried Rice, Heat the 2 tbsp butter in a broad non-stick pan.
2. Add the 4 cups cooked long grained rice (basmati), salt and freshly ground black pepper (kalimirch) powder, mix well and sauté on a medium flame for 3 minute.
3. Add the 1/4 cup chopped spring onion greens, mix well and cook on a medium flame for 1 minute, while stirring occasionally.

For the coconut curry

1. To make the Coconut curry for Coconut Curry with Fried Rice, take 6 whole dry Kashmiri red chilli in a small bowl.
2. Add hot water that is enough to soak them.
3. Cover them with a lid and keep aside for 15 minutes.
4. After 15 minutes, you can see the chillies have softened a bit.
5. Drain them with the help of a strainer.
6. In a small mixer jar, add the soak the Kashmiri red chilli.
7. Add the 1 tbsp. roughly chopped garlic (lehsun)
8. Using around 2 tbsp. water.
9. Blend to a smooth paste. Keep aside.
10. Heat the 2 tbsp oil in a deep non-stick pan, add the 1/2 cup finely chopped onion and sauté on a medium flame for 1 minute.
11. Add the prepared chilli-garlic paste and sauté on a medium flame for 2 minutes.
12. Add the 1/2 cup finely chopped tomato, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
13. Add the 1 1/2 cups chopped and boiled mixed vegetables (french beans , carrot and green peas), mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
14. Add the 2 cups coconut milk (nariyal ka doodh), 1 tsp sugar, salt to taste and ¼ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.

How to proceed

1. Divide the rice into 4 equal portions and keep aside.
2. Divide the coconut curry into 4 equal portions and keep aside.
3. Just before serving, place a portion of rice on a serving plate and pour 1 portion of the coconut curry over it.
4. Repeat step 3 to make 3 more servings.
5. Serve Coconut Curry with Fried Rice hot.

Nutrient values (Abbrv)per plate

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The Nutrient info is complete

Your Rating*

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Vaishali Mehta

Dec. 30, 2020, 4:47 p.m.

Tried this recipe, amazing flavour & Aroma. my family loved it.

Madhu Katta

Oct. 2, 2020, 4:02 p.m.

when i heat home made coconut milk it curdles why

Tarla Dalal

Oct. 2, 2020, 4:02 p.m.

Hi, It should not happen but if it does then please combine the coconut milk and water first mix well and then add and make sure the flame is on slow...

Foodie #695586

Sept. 25, 2020, 9:43 a.m.

my curry also curdled after putting homemade coconut milk! I added water first and followed recipie as it is! what can be the problem? is it salt because I added lilttle bit of salt while sauting onions!