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Crunchy curry butternut rice

Featured in Tasty ways to cook rice and grains.

Basmati rice gets crispy with bold curry flavors, served alongside caramelized butternut and toasted nuts, finished with a tangy lime twist.
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Maria from tastyhush
Updated on Mon, 17 Mar 2025 14:59:29 GMT
A bowl of colorful rice topped with butternut pieces, peanuts, cilantro, sesame seeds, and a lime on the side. Pin it
A bowl of colorful rice topped with butternut pieces, peanuts, cilantro, sesame seeds, and a lime on the side. | tastyhush.com

In my kitchen I love making unexpected dishes and this crunchy butternut rice came from wanting to shake up traditional rice. One day I tried crisping up my rice with curry and it's now become my go-to dish that always wows my guests with surprising textures and flavors.

Amazing Texture Combination

What gets me hooked on this dish is how the crispy rice contrasts with the soft butternut and toasted coconut flakes. The red curry brings warmth while my lime and cilantro wake up all the flavors. It's truly a treat for your taste buds.

Flavorful Ingredients

  • Basmati rice: 240g of fragrant grains
  • Red curry paste: 2 spoons for heat
  • Maple syrup: A spoon of sweetness
  • Soy sauce: For that umami kick
  • Golden oil: 3 generous spoons
  • Butternut squash: Half cut into small cubes
  • Red onion: Half thinly sliced
  • Seeds: 20g mix of pumpkin and sunflower
  • Lime: Zest and juice for brightness
  • Coconut: 20g oven-toasted
  • Peanuts: 30g nicely roasted
  • Fresh cilantro: 4 nice sprigs

Cooking Magic

Rice transformation
I heat my oven to 200°C then mix hot rice with curry syrup and oil spread it out and let it get crispy for 45 minutes.
Butternut gets golden
I toss butternut cubes onion and seeds with soy sauce syrup and oil then into the oven for 30 minutes.
Golden toppings
I keep a close eye on the coconut and peanuts while they toast in the oven.
Perfect assembly
In a big bowl I combine all ingredients with lime and cilantro the aromas blend together it's absolutely wonderful.
Colorful rice bowl topped with squash chunks, nuts, seeds and cilantro, with a lime wedge on the side. Pin it
Colorful rice bowl topped with squash chunks, nuts, seeds and cilantro, with a lime wedge on the side. | tastyhush.com

Special Tips

On days when I'm craving spice I'll add some chopped fresh red chili. This dish tastes great hot but I also love it at room temperature making it perfect for picnics or gatherings with friends.

Frequently Asked Questions

→ How can I make the rice crispy?
Spread the rice in a thin layer on the baking sheet and stir halfway through cooking. Use warm rice and stick to the cooking time.
→ Can this dish be prepped ahead?
Roast the rice and butternut earlier, but put the dish together right before serving to keep the crunch. Reheat parts separately if needed.
→ What if I don’t have red curry paste?
Swap it with a mix of curry powder and chili paste, or use yellow or green curry paste based on your taste.
→ How should leftovers be stored?
Keep each part in separate containers in the fridge. The rice may lose crunch but can be reheated in the oven to crisp it up again.
→ Is there a substitute for maple syrup?
Use honey or agave syrup instead. The sweet touch is key to achieving that caramelized finish.

Crunchy rice with curry

Crispy rice paired with oven-roasted butternut, spiced up with red curry. A surprising mix of flavors and textures in one dish.

Prep Time
20 Minutes
Cook Time
45 Minutes
Total Time
65 Minutes
By: Maria

Category: Grains & Rice

Difficulty: Intermediate

Cuisine: Asian-fusion

Yield: 4 Servings (1 dish)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

01 1 tbsp soy sauce.
02 1/2 red onion.
03 1 lime.
04 20 g pumpkin and sunflower seeds.
05 1/2 butternut squash.
06 3 tbsp oil.
07 240 g basmati rice.
08 1 tbsp maple syrup.
09 2 tsp red curry paste.
10 20 g shredded coconut.
11 4 sprigs of cilantro.
12 30 g peanuts.

Instructions

Step 01

Chop the butternut and onion into small chunks, coat them with soy sauce, syrup, seeds, and oil. Roast for half an hour.

Step 02

Coat warm rice with curry paste, oil, and syrup. Spread it on a tray, then roast at 200°C for 40–45 minutes.

Step 03

Toast the peanuts and coconut in the oven for 7–10 minutes till golden brown.

Step 04

Toss together the roasted squash, citrus zest and juice, toasted mix, cilantro, and crispy rice with a drizzle of oil.

Notes

  1. Stir the rice midway to crisp it up evenly.
  2. Keep a close eye while toasting the nuts to avoid burning them.

Tools You'll Need

  • Oven.
  • Baking trays.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Peanuts.
  • Tree nuts.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 22 g
  • Total Carbohydrate: 55 g
  • Protein: 8 g