Description
This Thai Green Curry Fried Rice recipe is a flavorful and aromatic dish combining the vibrant taste of green curry paste with tender chicken, fresh vegetables, and fragrant Thai basil. Perfect for a quick and satisfying meal, it utilizes cooked jasmine rice and a blend of coconut milk, fish sauce, and oyster sauce to create a slightly creamy and spicy fried rice with authentic Thai flair.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- ½ small onion, diced
- 2-3 tablespoons green curry paste
- ¼ cup coconut milk
- 1 ½ tablespoons fish sauce (6 teaspoons)
- 1 tablespoon oyster sauce (4 teaspoons)
- 1 teaspoon sugar
- ¼ teaspoon ground white pepper
- ¾ cup frozen green beans, roughly chopped (85g/3oz)
- 1 cup tinned bamboo shoots, drained and roughly chopped (1 can/130g/4 ½ oz)
- 4 cups cooked jasmine rice, refrigerated overnight (585g/20 ½ oz)
- 1 ½ cups cooked chicken (185g/6 ½ oz)
- 2 kaffir lime leaves, deveined and finely chopped (about ½ teaspoon chopped)
- ½ cup Thai basil leaves, not packed
For Garnish
- Green chilli, sliced, to serve
- Fried shallots
Instructions
- Heat the oil: Warm 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat for about one minute until hot.
- Sauté the onion: Add the diced half small onion and cook for 2 minutes, stirring regularly, until softened and translucent.
- Cook the curry paste: Stir in 2-3 tablespoons of green curry paste and cook for an additional 1-2 minutes until the paste is fragrant and blends well with the onions.
- Add liquids and vegetables: Pour in ¼ cup of coconut milk, 1 ½ tablespoons fish sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, and ¼ teaspoon white pepper. Add the roughly chopped green beans and bamboo shoots. Simmer for 1 minute to tenderize the vegetables and slightly thicken the sauce.
- Combine rice and chicken: Add 4 cups of refrigerated cooked jasmine rice, 1 ½ cups cooked chicken, and the finely chopped kaffir lime leaves. Toss thoroughly and cook for 2 minutes while stirring constantly until everything is heated through evenly.
- Finish with herbs and serve: Stir through ½ cup of fresh Thai basil leaves just before serving to retain their aroma. Plate the curry fried rice and garnish with sliced green chilli and fried shallots to taste.
- Enjoy and share feedback: Take a moment to leave a comment and rating to share your experience; it helps others discover this delicious recipe.
Notes
- Use 2-3 tablespoons of green curry paste depending on your desired spice level.
- Cooked jasmine rice should be refrigerated overnight for best texture when frying.
- You can substitute vegetables as preferred but green beans and bamboo shoots provide traditional texture and flavor.
- Kaffir lime leaves add a unique citrus aroma; if unavailable substitute with lime zest carefully.
- Adjust fish sauce and oyster sauce quantities to taste for saltiness and umami.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
