Servings: 4
Total Time: 30 minutes
I love when two cultures’ flavors just click. This Argentine-Thai Chimichurri Basmati Rice is bright and zesty like the classic chimichurri, but with that sweet-sour-salty-spicy Thai magic.
It’s simple but feels fancy and fresh, great as a side or light meal with grilled meats, tofu, or shrimp.
🥰 Why I Love This Recipe
This dish came from me wanting to use leftover chimichurri but craving Thai flavors too. Turns out, they’re amazing together.
- The herbs + lime + chili combo hits all the right notes.
- Fish sauce and palm sugar add depth and balance.
- So easy—done in under 30 minutes.
- Great warm or cold.
🍽️ What You’ll Need
Rice:
- 1 cup basmati rice, uncooked
- 2 cups water
Chimichurri-Thai Sauce:
- 1 cup fresh cilantro leaves, packed
- 1/2 cup fresh parsley leaves, packed
- 1/4 cup fresh Thai basil leaves
- 3 cloves garlic, peeled
- 2–3 red Thai chilies, sliced
- 1 stalk lemongrass (white part only), minced (optional but great)
- Zest and juice of 1 lime
- 1 tsp palm sugar (or brown sugar)
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1/4 cup olive oil
- 2 tbsp red wine vinegar or rice vinegar
- 1/2 tsp kosher salt (adjust to taste)
- 1/4 tsp black pepper
Garnish:
- Fresh lime wedges
- Extra cilantro and Thai basil leaves
🔑 Pro Tips
- Rinse your rice well for fluffy grains.
- Taste the chimichurri before mixing—it should be tangy, salty, sweet, and spicy.
- Start with 1 Thai chili if you’re heat-shy, then add more.
- Use Thai basil if you can find it; it has a totally different vibe than Italian basil.
- Let the rice cool slightly before mixing so the herbs stay bright green.
🛠️ Tools Required
- Small saucepan with lid
- Food processor or blender
- Cutting board and chef’s knife
- Measuring cups and spoons
- Citrus zester
🔄 Substitutions & Variations
- Rice: Jasmine or long-grain white rice also works.
- Herbs: Sub more cilantro for Thai basil if you can’t find it.
- Vinegar: Use rice vinegar for more Thai flavor.
- Palm Sugar: Use honey or brown sugar.
- Fish Sauce: Sub soy sauce or tamari for vegetarian.
⏱️ Make Ahead Tips
- Make the chimichurri sauce up to 3 days ahead—store in the fridge.
- Cook the rice and store plain, then toss together before serving.
🧑🍳 Instructions
Step 1: Cook the Rice
Rinse the basmati rice under cold water until it runs clear.
Add the rice and water to a saucepan, bring to a boil, then lower heat, cover, and simmer 12-15 minutes.
Step 2: Prep the Chimichurri-Thai Sauce
In a food processor, add cilantro, parsley, Thai basil, garlic, Thai chilies, and minced lemongrass. Pulse a few times.
Add olive oil, vinegar, lime zest + juice, fish sauce, palm sugar, salt, and pepper. Pulse until it’s saucy but still has texture.
Step 3: Fluff the Rice
Once the rice is cooked, remove from heat and let sit covered 5 minutes.
Fluff with a fork so the grains separate.
Step 4: Toss It All Together
Spoon the warm rice into a big mixing bowl.
Pour in the chimichurri-Thai sauce and toss until all the rice is coated in bright green goodness. Taste and adjust seasoning.
Step 5: Garnish & Serve
Scoop into a serving bowl and top with extra cilantro, Thai basil, and fresh lime wedges. Serve warm or at room temperature.
🧊 Leftovers & Storage Tips
- Store in the fridge for up to 4 days.
- Tastes great cold like a herby rice salad.
- Reheat gently and freshen it with more lime juice and herbs.
🧑🔬 Why This Recipe Works (Quick Science)
- Rinsing rice = fluffy, non-sticky grains.
- Vinegar + lime juice balance the oil so the sauce isn’t greasy.
- Thai fish sauce and sugar give it the classic sweet-salty umami combo.
🍽️ Meal Plan Ideas
- Serve with grilled lemongrass chicken or shrimp skewers.
- Pair with tofu satay and peanut sauce.
- Add a fried egg and roasted veggies for a rice bowl.
- Great alongside grilled steak for a full fusion meal.
🚨 Common Mistakes
- Over-blending: leaves you with green mush instead of a herby sauce.
- Skipping the sugar: it won’t taste Thai without a sweet note.
- Using old herbs: the sauce won’t be as fresh and bright.
🍴 What to Serve With
- Grilled chicken thighs with Thai marinade
- Lemongrass shrimp skewers
- Fried tofu with chili sauce
- Cucumber salad with rice vinegar dressing
- Simple steamed broccoli or bok choy
❓ FAQ
Q: Can I skip the fish sauce?
A: Yes, use soy sauce for a vegetarian version.
Q: Can I use jasmine rice instead?
A: Totally, jasmine is great here.
Q: Can I make this spicy?
A: Add more Thai chilies or a squirt of Sriracha.
💬 Wrap Up
Now THIS is a fusion dish that works—herby, tangy, spicy, sweet, and ready in 30 minutes.
Make it and tell me how it turned out! What did you serve it with? I love hearing your combos.