This recipe is quiet a no brained. We love green curry, we love fried rice. It’s obvious green curry fried rice is going to awesome.
On my trip to Thailand earlier in June this was one of dishes I ate frequently. It was one of those recipe ideas I bought back. The trick to making a good Asian style fried rice is slightly under cooked rice and cooled in the fridge overnight to dry out. This way each grain is separate and has that chewy texture that makes fried rice so delicious. This recipe is made slightly different to regular Asian fried rice. We make the curry sauce then add the veggies and rice. So the rice gets rehydrate just enough yet the grains are separate. Here’s how!
INGREDIENTS
Serves 3-4
- 1-2 Tbsps avocado or any neutral vegetable oil
- 2 Tbsps green curry paste
- ¼ cup coconut milk
- 1-1.5 tsp fish sauce or tamari
- pinch of sugar
- 2 cup veggies of your choice, diced to bite sized pieces, (peas, onion, carrots, cauliflower, mushrooms, red pepper, snap peas, green beans)
- 2 kaffir lime leaves, julienned
- 300 g cooked brown or white rice, cold, dry and grains separated with your fingers
- ½ cup Thai basil
Heat oil and curry paste together in a wok or a large sauté pan over low-medium heat, stirring constantly until the curry paste is aromatic and activated, about 1 minute.
Add coconut milk, soy sauce or fish sauce and sugar, stir to mix, then let the sauce simmer to reduce it until the sauce this thick like a paste.
Add the vegetables, and protein if using and toss to mix. Keep stirring until the protein is cooked and veggies are almost done.
Turn the heat up to medium high, add the rice. When the rice is evenly coated and heated through, turn the heat off and stir in Thai basil. Serve immediately.
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