Thai fried rice with coconut milk

Rice is a staple in Asian cuisine and each country has their own special way of flavoring the rice. In Thailand coconut milk and curry pastes are omnipresent in their food. In this Thai inspired fried rice, the rice is cooked with fragrant coconut milk and then flavored with some aromatics and a hint of red curry paste for color and heat. Corn accentuates the sweetness of the coconut milk and the addition of edamame enhances the protein content of the dish and adds a textural contrast.

1 cup jasmine rice
1 cup water
3/4 cup lite coconut milk (for a stronger coconut flavor use regular coconut milk)
1 cup frozen edamame beans - thawed
1/2 cup frozen sweet corn kernels thawed
1/2 large red bell
pepper, cut into 1/4 inch pieces
3/4 cup chopped onion
2 cloves of garlic, finely minced
1/2 teaspoon red curry paste ***
2 tablespoon canola oil
1 teaspoon kosher salt

1. In a saucepan, add the water and coconut milk to the jasmine rice and bring it to a boil. Reduce the heat to simmer and cover and cook for 20 minutes. Turn off the heat and leave for 10 minutes. Remove the cover and fluff the rice with a fork. Spread onto a baking sheet to allow it to cool.
2. Heat a heavy bottom skillet, with canola oil over medium high heat. Add the onions and the garlic and saute for about 3 minutes over medium heat till the onions are light brown. Now add the curry paste, thawed edamame, thawed corn kernels and salt and cook for about 3 minutes. Finally add the chopped red bell pepper and cook for another 2 minutes. Add the rice and mix well to combine and cook for a couple of minutes till the rice has heated through. Adjust for seasoning. Serve warm.

Serves 2 to 3 as part of a multicourse meal 

*** I like the Maesri brand of curry paste since it is completely vegetarian. Most other brands of curry paste have shrimp paste and fish sauce.