Red Thai Curry Fried Rice
Picture this: a dish that marries the bold, aromatic allure of red Thai curry with the simple, comforting goodness of fried rice. Perfect for those busy days when you crave something hearty yet quick, this recipe allows you to make the most of leftover veggies. Adding your preferred protein, whether it's succulent chicken or tofu, is an excellent way to elevate this dish even further.
I first tried this at a restaurant while travelling and was waiting to recreate it at home the moment I came back. The best part? It's not only incredibly tasty but also a breeze to whip up in just 30 minutes. This healthy recipe allows you to customize it with your favorite proteins and veggies, and if you're leaning towards the plant-based side, simply skip the fish sauce.
This vibrant dish is a fusion of the rich, aromatic flavours of red Thai curry and the comforting simplicity of fried rice. What makes it a standout is not just its mouthwatering taste but the ease with which it comes together. Fried Rice is made at my house at least once a week especially when I have leftover veggies. It’s so simple to prepare and you can add any protein of your choice. But this recipe takes your simple fried rice to the next level.
Ingredients you will need:
1 large onion
3 garlic pods
Veggies of your choice ( I’ve used - Carrot, Red pepper, Pak choi, Oyster mushroom & Fine green beans)
You can also use chicken or tofu
large egg
Red Thai curry paste
Coconut milk
Cooked rice
Soy sauce
Fish sauce (optional, skip for a vegan version)
Scallions
Sesame seeds
Preparation:
Begin by finely dicing one large onion and three garlic pods. For the veggies, choose a colourful medley according to your preference. In this rendition, we're using carrots, red peppers, pak choi, oyster mushrooms, and fine green beans.
Whisk one large egg and scramble it in a pan with a touch of oil until it's cooked through. Set this aside. Saute the oyster mushrooms separately until they're beautifully golden brown.
Add the Veggies :
In the same pan, toss in the diced onion and garlic. Allow them to sauté until they release their irresistible aroma. Now, introduce all those finely diced veggies. If you're opting for chicken or tofu, ensure they're cooked separately and set aside for later. Let the veggies sizzle and dance in the pan over medium-high heat. Saute the veggies on medium-high heat so that they don’t turn soggy.
Thai Curry Magic:
Create a space in the centre of the pan, add a dash of sesame oil, and spoon in 1.5 to 2 tablespoons of red Thai curry paste. Let this paste cook for a couple of minutes, allowing its rich fragrance to permeate the kitchen.
Pour in the coconut milk, allowing the flavors to meld together into a creamy, aromatic concoction.
Bringing It All Together:
Reintroduce the sauteed oyster mushrooms, scrambled egg, and cooked rice to the pan. If you've opted for protein, add it in now.
Seasoning and Finishing Touches:
Pour in 2 tablespoons of soy sauce and, if you're not going for a vegan version, add 1 teaspoon of fish sauce for that umami kick. Adjust the salt according to your taste preferences.
Serve:
Give everything a good mix, covering the pan for 2 minutes to let the flavours intertwine. Plate it up, garnishing with chopped scallions and a sprinkle of sesame seeds for that extra burst of flavour.
Voila! Your Thai Red Curry Fried Rice is ready to steal the spotlight at your dinner table. Enjoy the explosion of tastes and textures that this quick and easy recipe brings to your home-cooked meals! If you like my recipe and recreate it please follow me on instagram and tag my page (@krustandfrost)
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Red Thai Curry Fried Rice
Prep Time- 15 mins
Cook Time- 10 mins
Serves- 3
Ingredients :
1 large onion
3 garlic pods
Veggies of your choice ( I’ve used - Carrot, Red pepper, Pak choi, Oyster mushroom & Fine green beans)
You can also use chicken or tofu
1 large egg
1.5- 2 tbsp Red Thai curry paste ( depending on your spice preference)
1/3 cup Coconut milk
2.5 cups Cooked rice
2 tbsp Soy sauce
1 tsp Fish sauce (optional, skip for a vegan version)
Scallions
Sesame seeds
Instructions:
Preparation:
Finely dice the onion and the assorted veggies of your choice. If you're including protein, dice chicken or tofu as well. Whisk the egg and scramble it in a pan with some oil. Set it aside. Saute oyster mushrooms separately until cooked. In the same pan, saute diced onion and garlic until aromatic.
Adding the veggies:
Introduce the finely diced veggies to the pan. If you're adding chicken or tofu, cook it first and set it aside. Let the veggies dance in the pan on medium-high heat, infusing the air with tempting aromas.
Thai Curry Magic:
Drizzle a touch of sesame oil in the centre of the pan, adding the red Thai curry paste. Cook it for a few minutes until it releases its tantalizing fragrance. Pour in the coconut milk, allowing the flavours to meld together into a creamy, aromatic concoction.
Bring it together:
Reintroduce the sauteed oyster mushrooms, scrambled egg, and cooked rice to the pan. If you've opted for protein, add it in now. Pour in the soy sauce and fish sauce (skip for a vegan version). Adjust the salt to your liking.
Serve:
Give everything a good mix, covering the pan for 2 minutes to let the flavours intertwine. Plate it up, garnishing with chopped scallions and a sprinkle of sesame seeds for that extra burst of flavour.