Green Curry with Black Forbidden Rice

🌿 Thai Green Curry Soup with Black Rice

Creamy, spicy, herby, and comforting—with a dramatic black-rice finish.

🕒 Time

• Prep: 15 min

• Cook: 25 min

• Total: ~40 min

🍽 Serves

2–3 people

🛒 Ingredients

For the soup

• 1 tbsp neutral oil (coconut or vegetable)

• 2 tbsp Thai green curry paste

• 1 can (400 ml / 14 oz) coconut milk

• 1½ cups chicken or vegetable stock

• 250 g (½ lb) chicken breast or thigh, cubed
  (or tofu for vegetarian)

• 1 small zucchini, sliced

• ½ cup bamboo shoots (optional but classic)

• 1–2 kaffir lime leaves (optional but amazing)

• 1 tbsp fish sauce (or soy sauce for veg)

• 1 tsp sugar (palm sugar if you have it)

• Juice of ½ lime

For the black rice

• ½ cup black rice (forbidden rice)

• 1½ cups water

• Pinch of salt

Garnish (as seen in the photo)

• Cooked black rice (generous spoonful)

• Sliced red & green chilies

• Fresh basil or Thai basil

• Extra coconut milk drizzle (optional)

👩‍🍳 Instructions

1️⃣ Cook the black rice

1. Rinse rice well.

2. Add to a pot with water and salt.

3. Bring to a boil, then cover and simmer 30–35 minutes until tender.

4. Fluff and set aside.

(Black rice takes longer—this is normal.)

2️⃣ Build the curry base

1. Heat oil in a pot over medium heat.

2. Add green curry paste and fry 1–2 minutes until fragrant.

3. Pour in half the coconut milk and let it gently bubble—this deepens flavor.

3️⃣ Simmer the soup

1. Add remaining coconut milk + stock.

2. Add chicken, zucchini, bamboo shoots, and lime leaves.

3. Simmer 10–12 minutes until chicken is cooked.

4. Season with fish sauce, sugar, and lime juice.

Taste → adjust salty / sweet / sour balance.

4️⃣ Serve

1. Ladle soup into bowls.

2. Spoon black rice right into the center.

3. Top with chilies, basil, and a little coconut milk.

Boom. Restaurant vibes at home 🍜✨

❓ Q & A (Because Everyone Asks)

Q: Is this very spicy?

A: Medium by default.

• Milder → use 1 tbsp curry paste

• Spicier → add fresh chilies or chili oil

Q: Can I make it vegetarian or vegan?

A: Absolutely.

• Swap chicken → tofu, mushrooms, or chickpeas

• Fish sauce → soy sauce or vegan “fish” sauce

• Use vegetable stock

Q: What if I can’t find black rice?

A: No stress.

• Brown rice, jasmine rice, or even quinoa works

• Black rice is mostly for texture + drama 🖤

Q: Can I meal-prep this?

A: Yes!

• Soup keeps 3–4 days in the fridge

• Store rice separately for best texture

• Reheat gently (don’t boil hard)

Q: Can I freeze it?

A: Soup = yes (up to 2 months)
Rice = not ideal (gets mushy)

Q: What protein swaps work best?

• Shrimp → add last 3–4 minutes

• Tofu → pan-sear first for better texture

• Mushrooms → king oyster or shiitake are 🔥

Q: How do I make it EXTRA fragrant?

• Add lemongrass (bruise it)

• Use Thai basil, not Italian

• Finish with lime zest