Ham Curry Rice Recipe: Spiced Coconut Infusion Over Fluffy Grains

This dish offers a rich combination of flavors with tender ham and fragrant spices in a creamy coconut base. The curry is simmered to perfection, allowing the spices to meld beautifully.

Served over fluffy rice, it creates a comforting meal that’s hearty and satisfying. The balance of savory ham and aromatic curry makes it a standout dish for any occasion.

Ingredients for Ham Curry Rice

Tender ham, fragrant spices, and creamy coconut come together for this satisfying dish over fluffy rice.

The ham is key here—diced from a quality baked ham (not deli slices) gives the best texture and flavor. Look for low-sodium to control the seasoning. For the coconut milk, full-fat cans from Thai brands like Chaokoh or Aroy-D deliver the richest results. Jasmine rice is traditional, but basmati works too (just adjust water ratio slightly).

No ham? Rotisserie chicken or smoked turkey makes a great substitute. Short on fresh ginger? Ground ginger at one-third the amount works in a pinch. For the curry powder, Madras or Japanese S&B Golden Curry blends add depth. If you’re out of fresh cilantro, parsley or green onions (both work well) can step in for garnish.

The curry reheats beautifully—flavors deepen overnight. Store in an airtight container for up to 4 days in the fridge or freeze for 3 months. Cook the rice fresh when ready to serve for best texture.

Step-by-Step Instructions for Ham Curry Rice

Here is the proven method to create this flavorful dish with perfect texture every time.

Step 1: Prepare the Rice Base

Rinse the 2 cups jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the grains from becoming gummy during cooking. I find that three to four rinses usually does the trick.

Combine the rinsed rice with the 1.5 cups chicken stock in a medium saucepan. The liquid should cover the rice by about half an inch. Bring to a boil, then immediately reduce to a simmer, cover, and cook for 15-18 minutes until the liquid is fully absorbed and the rice is tender. Fluff with a fork and set aside.

Step 2: Build the Curry Foundation

Heat the 2 tbsp vegetable oil in a large skillet over medium heat. Add the finely diced yellow onion and sauté for 5-7 minutes until it turns translucent and begins to caramelize around the edges. This develops the sweetness that balances the spices.

Stir in the 4 cloves minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp curry powder, 1 tsp ground turmeric, and 1 tsp ground cumin. Cook for 1-2 minutes until the spices become fragrant—this blooms their flavors and removes any raw taste. Watch closely to prevent burning.

Step 3: Create the Sauce and Incorporate Ham

Add the 2 tbsp tomato paste to the skillet and stir to coat the onion-spice mixture. Cook for 1 minute to deepen its color and richness. Then pour in the 1 can coconut milk, stirring to combine all ingredients into a smooth, golden sauce.

Fold in the diced 1.5 lb cooked ham, ensuring each piece is well-coated. Simmer the mixture for 8-10 minutes on medium-low heat until the sauce thickens slightly. The ham should warm through completely without drying out. Season with 1 tsp salt and 0.5 tsp black pepper.

Step 4: Combine and Finish

Add the cooked jasmine rice to the skillet, gently folding it into the curry sauce until every grain is coated. The rice should be moist but not soggy—if the mixture seems dry, add a splash of water or additional chicken stock. Cook for an additional 2-3 minutes to allow the flavors to meld together.

Taste and adjust seasoning if needed. The curry should have a balanced warmth from the spices with a creamy, fragrant coconut undertone. The ham adds a subtle smokiness that complements the dish perfectly.

Step 5: Garnish and Serve

Transfer the ham curry rice to a serving dish and sprinkle with the 0.25 cup chopped fresh cilantro. The cilantro adds a bright, fresh contrast to the rich, spiced flavors. Serve immediately while hot, ensuring each portion has a good distribution of ham and sauce.

The dish should have a vibrant golden color from the turmeric with visible flecks of green cilantro. Each bite should deliver tender rice, flavorful ham, and a creamy, aromatic sauce that lingers pleasantly on the palate.

Essential Equipment for This Dish

Essential Cookware

I always use a large, heavy-bottomed skillet like my 12-inch cast iron for even heat distribution when building the curry base. This prevents hot spots that could burn your spices. A medium saucepan with a tight lid is perfect for cooking the rice.

Precision Tools

A microplane makes quick work of grating the fresh ginger, while a sharp chef’s knife (I love my 8-inch Wüsthof) helps dice the onion and ham uniformly. These small details make a big difference in texture and flavor.

Measuring Essentials

Accurate measurements matter for balance. I keep nesting measuring cups and stainless steel measuring spoons handy for the spices and liquids. A liquid measuring cup ensures you get the full 1 can coconut milk without spills.

Mixing and Serving

A wooden spoon is ideal for stirring the curry—it won’t scratch your skillet. For serving, a large, shallow bowl showcases the vibrant colors beautifully. I also keep a rice paddle nearby for fluffing the jasmine rice perfectly. 💛

Optional Upgrades

For serious home cooks, a mortar and pestle lets you toast and grind whole spices for maximum freshness. A fine-mesh strainer helps rinse the rice thoroughly, and a kitchen scale ensures precise measurements every time.

Cleanup Helpers

I line my serving bowls with parchment paper for easy cleanup. A silicone spatula gets every last bit of curry from the skillet. These small tools make the process smoother and more enjoyable. 💡

Frequently Asked Questions