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5 from 1 vote

Thai Coconut Rice With Edamame

Coconut Rice with Onions and Edamame
Course: Main
Cuisine: Thai fusion


  • 1 cup long-grain rice like Jasmine or Basmati
  • 1 cup canned coconut milk + 1 cup and 2 tbsp water (if using light coconut milk, just use 2 cups of the coconut milk + 2 tbsp water)
  • 1 tbsp vegetable oil
  • 1 medium red onion , finely diced
  • 2 cups shelled edamame (soybeans). If you are using frozen, place the beans in a microwave for about 2 minutes with 1 tbsp of water. Make sure they are completely thawed but just slightly tender when you bite into one.
  • 1 tbsp grated ginger
  • 2 tbsp chives or garlic greens
  • Salt to taste


  • Heat the canola oil in a saucepan. Add the onions and saute until they turn translucent. Add the ginger and stir-fry another 30 seconds.
  • Add the rice and garlic greens/chives and stir until the rice begins to turn opaque.
  • Add the coconut milk and water and salt to taste.
  • Bring to a boil, turn the heat to low, and allow the rice to cook for 15 minutes.
  • Two minutes before you turn off the heat (about 13 minutes into cooking), stir in the edamame very gently, using a fork, so as to not crush the rice grains. Cover and continue until done.
  • Let the rice stand at least 10 minutes before you fluff up the grains with a fork and serve hot with the canary beans curry.