Basmati Rice with Vietnamese Sweet Lemon Curry Recipe

This Basmati rice flavored with Vietnamese sweet lemon curry makes an excellent side for chicken or pork — and for many nights, it was my entire dinner.

I’ve always loved curry-forward dishes, but for years I thought “curry” was a single spice, like cloves. Over time I learned curry is a blend of spices, and discovering high-quality blends transformed how I cook. Visiting a specialty spice shop opened my eyes to different cinnamons, salts, sugars and many curry blends—each with unique character.

Basmati rice, native to India and Pakistan, has a distinct nutty aroma and flavor that pairs beautifully with warm spices. For this recipe I used a Vietnamese sweet lemon curry, which adds bright, citrusy notes along with turmeric, cumin, coriander and a touch of sweetness. The result is rice with subtle tang and warmth that complements savory mains and fresh vegetables.

This dish is simple to prepare and makes an ideal weeknight side. I sauté onions, toast the rice briefly in butter and oil, then simmer the rice in chicken stock with a bit of water and the curry spice. A handful of chopped green onions at the end brightens the plate. If you prefer more heat or stronger curry flavor, leave the spice jar on the table so diners can season to taste.

Basmati Rice with Vietnamese Sweet Lemon Curry

A fragrant, nutty basmati rice enhanced with Vietnamese sweet lemon curry for a bright, aromatic side dish.

Prep Time
10 mins

Cook Time
50 mins

Ingredients

• 2 Tbsp Olive Oil
• 1 Tbsp Butter
• 1 small white onion, chopped
• 2 cups basmati rice
• 2 cans chicken stock (or equivalent volume)
• 1/4 cup water
• 1 tsp salt
• 1 Tbsp Vietnamese sweet lemon curry, or to taste
• Chopped green onion for garnish

Instructions

1. Heat the olive oil and butter in a large skillet over medium heat until the butter melts and the pan is hot.
2. Add the chopped onion and sauté about 5 minutes, just until softened but not browned.
3. Rinse the basmati rice until the water runs clear, drain well, then add the rice to the skillet. Sauté with the onion and butter for about 5 minutes, stirring frequently to lightly toast the grains.
4. Stir in the chicken stock, water, salt and curry. Bring to a gentle simmer, reduce heat to low, cover, and cook for 30–45 minutes without disturbing. Check at 30 minutes for doneness.
5. If liquid remains or the rice is still firm, continue cooking a bit longer, adding a splash of water if needed. When tender and the liquid is absorbed, remove from heat.
6. Fluff the rice with a fork, garnish with chopped green onion and, if desired, a light sprinkle of additional curry for extra flavor.

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