Thai Green Curry Fried Rice
User Reviews
5
-
Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
271 kcal
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Course
Main Course, Dinner
Thai Green Curry Fried Rice
Description
This dish brings together fragrant jasmine rice stir-fried with chicken chunks, shallots, garlic cloves, kaffir lime leaves, and vibrant green curry paste. Coconut milk is added to create a creamy sauce that coats each grain and ingredient, balancing heat with subtle sweetness from granulated or palm sugar. Bell pepper and roasted eggplant introduce fresh and smoky textures respectively, while torn Thai basil leaves finish the dish with herbal brightness.
The cooking process involves high heat stir-frying to develop aromatic depth and tender chicken. The finished rice is richly flavored yet balanced by the freshness of sliced cucumber served on the side. A fried egg can be added on top to contribute a luxurious texture and additional richness, making this a satisfying meal.
This fried rice works as a standalone lunch or dinner option and embodies the complex flavors of Thai green curry in a convenient, one-pan style rice dish that incorporates both protein and vegetables.
Ingredients
- 1 tablespoon vegetable oil
- 1 shallot minced
- 1 chicken breast cut into small chunks
- 3 cloves garlic
- 2 kaffir lime leaves
- 2 tablespoon green curry paste
- ⅓ C coconut milk
- 1 tablespoon granulated sugar or palm sugar
- 400 g jasmine rice cooked
- ½ bell pepper
- 1 C eggplant roasted, diced
- Thai basil torn, fresh
For serving:
- cucumber sliced
- egg fried
Instructions
- In a wok over high heat, add in vegetable oil and shallot.
- Stir fry until shallot is fragrant.
- Add in chicken and continue to stir fry until the chicken is cooked through.
- Add garlic, kaffir lime leaves, green curry paste and sauté for about 1 minute, until fragrant.
- Pour in coconut milk and mix in with the green curry paste.
- Add in the cooked rice and stir to coat everything evenly.
- Add in bell pepper and cook for a few minutes, before adding in the roasted eggplant.
- Stir to combine everything and turn off the heat.
- Toss in fresh Thai basil and and give it one last mix.
- Serve with sliced cucumbers and fried egg (if desired).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 16g | 32% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 71mg | 3% |
| Potassium | 399mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1686IU | 34% |
| Vitamin C | 22mg | 24% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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