Caribbean Curry Rice


  • 1 cup parboiled rice
  • 1 ½ cup water
  • ½ cup coconut milk
  • 3 tbsp Spur Tree Curry Seasoning
  • 1 small onion, chopped
  • 1oz butter/margarine
  • 8oz mixed veg (frozen/canned)


  1. Heat butter/margarine in lge saucepan, add onion and Spur Tree Curry Seasoning and fry on med. heat for 2 mins.
  2. Add rice, water, and coconut milk , stir well and bring to the boil.
  3.  Reduce heat to low, cover and simmer for 15 – 20 minutes until cooked.
  4. Remove from heat, add mixed veg, stir in and leave to rest for 10 minutes before serving.

Optional Addition:

  1. Marinate 12oz deboned, skinless chicken thighs (cut in 1” pieces) with generous tblsp Spur Tree Curry Seasoning and brown in skillet with 2 tbsp veg oil for 5 -8 mins.
  2. Add to saucepan at stage 2. above.

Caribbean Curry Rice