Green Curry Fried Rice with Chicken: A Perfect Blend of Coconut and Spices

Green curry fried rice with chicken – a fragrant Thai dish with coconut, basil, and chilli, perfect for a quick and tasty meal.

Green curry fried rice with chicken is a flavour-packed Thai dish that perfectly balances the richness of coconut cream with the aromatic kick of green curry paste. Quick and easy to prepare, this recipe is ideal for bringing a taste of Thailand to your kitchen. Discover how to make this delicious green curry fried rice with chicken and treat yourself to an authentic culinary experience.

Recipe: Green Curry Fried Rice with Chicken (Khao Pad Keng Khiao Wan)

Ingredients:

• 2 tablespoons oil

• 150 g chicken, thinly sliced

• Green curry paste (see recipe below)

• 100 ml coconut cream

• 25 g pea aubergines (or carrot, cut into very small cubes)

• 1 tablespoon oyster sauce

• ½ tablespoon light soy sauce

• ½ tablespoon fish sauce

• 400 g cooked rice, chilled

• 1 handful Thai basil leaves

• 1 kaffir lime leaf, thinly sliced

• ½ fresh red cayenne pepper, sliced

Method:

1. Stir-fry the chicken and green curry paste in oil over medium heat for one minute.

2. Add the coconut cream and pea aubergines (or carrots). Stir continuously and cook for two more minutes.

3. Add the sauces: oyster sauce, soy sauce, and fish sauce. Stir well.

4. Add the chilled rice and mix until heated through and evenly coated (about two minutes).

5. Stir in most of the Thai basil, kaffir lime leaf, and cayenne pepper, keeping some aside for garnish.

6. Transfer to a serving plate and garnish with the remaining herbs and chilli.

Homemade Green Curry Paste

Ingredients:

• 1 teaspoon coriander seeds

• ½ teaspoon cumin seeds

• 1 teaspoon white peppercorns

• 3 to 12 green bird’s eye chillies

• 15 g galangal, chopped

• 1 teaspoon kaffir lime zest, chopped

• 20 g lemongrass, finely chopped

• 10 g shallots

• 5 g garlic

• 1 coriander root

• 1 handful chilli leaves

• 1 teaspoon shrimp paste

Method:

1. Pound the ingredients in this order:

   • Group 1: Chillies and seeds (coriander, cumin, white peppercorns).

   • Group 2: Hard ingredients (galangal, kaffir lime zest, lemongrass).

   • Group 3: Soft ingredients (garlic, shallots, coriander root, chilli leaves).

2. Add the shrimp paste and pound until smooth.

This green curry paste can be stored in an airtight container in the refrigerator for a few days.

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