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Green Curry Fried Rice ข้าวผัดแกงเขียวหวาน (kao pad gaeng keow waan)
- Yield: Serves 2
Ingredients
- 150g chicken, or another protein of your choice, cut into small bite-sized pieces
- 1 teaspoon soy sauce or fish sauce
- 2 teaspoon vegetable oil (for chicken marinade)
- 1 tablespoon vegetable oil
- 2 tablespoon green curry paste
- ¼ cup coconut milk
- 1-1.5 teaspoon fish sauce
- 1 teaspoon sugar
- 1 cup veggies of your choice, small dice
- 2 kaffir lime leaves, julienned
- 300 g cooked white rice
- ½ cup Thai basil
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Instructions
Marinate the chicken with 1 teaspoon of soy sauce and 2 teaspoon of vegetable oil. Set aside while you prep other ingredients.
Heat oil and curry paste together in a wok or a large sauté pan over medium heat, stirring constantly until the curry paste is aromatic, about 1 minute.
Add coconut milk, fish sauce and sugar, stir to mix, then let the sauce simmer to reduce it until the sauce no longer looks runny.
Add the chicken and toss to coat in the sauce. Once the chicken are about half way done, add the vegetables and toss to mix. Keep stirring until the chicken is almost done.
Turn the heat up to medium high, add the rice and toss, pressing down on the rice with the spatula to break any lumps. When the rice is evenly coated and heated through, and the chicken is done, turn off the heat and stir in Thai basil. Serve immediately.
Rebecca says
Made this yesterday, for dinner, with red curry instead of green, and only vegetables, because I had a substantial chicken lunch already. It was very delicious, I especially liked the creamy texture it had due to the coconut milk.
Mark says
I live outside of Chiang Mai. Not many restaurants serve this. Even some Thai friends have never had it. I like it saucier and spicier, but the recipe is a perfect guide. It's almost like a risotto, not what most people think of when they order "fried rice."
Simon Lancashire says
Excellent recipe, very simple but also very tasty and authentic.
Love your work Pailin.
Peter says
Such a great creation! Nice and spicy Thai flavors in a traditional Asian dish.
Stephen Chan says
If you love both green curry and fried rice, this is the perfect recipe to try, as it marries both together so well.