Description
A bold and aromatic Thai-inspired fried rice made with green curry paste, coconut milk, and jasmine rice, delivering a perfect balance of spicy, savory, and slightly sweet flavors.
Ingredients
- 300 g chicken breast, thinly sliced
- 750 g cooked jasmine rice (day-old, chilled)
- 200 g green curry paste
- 300 g thick coconut milk
- 100 g vegetable oil
- 100 g fish sauce
- 140 g coconut sugar or brown sugar
- 3 makrut lime leaves, finely sliced
- 30 g Thai basil leaves
- 2 small red chilies, sliced
Instructions
- Heat a wok over medium heat and add coconut milk and green curry paste. Stir until fragrant and oil begins to separate.
- Add sliced chicken and cook until just done and coated in the curry mixture.
- Season with fish sauce and coconut sugar, adjusting to taste.
- Add cold jasmine rice and gently fold to coat evenly.
- Return to medium-high heat, drizzle oil around the edges, and stir-fry until glossy and heated through.
- Add makrut lime leaves, Thai basil, and chilies. Toss briefly until fragrant.
- Serve immediately.
Notes
- Use day-old rice for best texture and separation.
- Do not overmix to avoid breaking the rice grains.
- Adjust spice level by reducing curry paste or chilies.
- Substitute tofu or shrimp for chicken if desired.
- Use soy sauce instead of fish sauce for a vegetarian version.
- Best served fresh; store leftovers up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 12g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg
