Green Curry Fried Rice Recipe

Nothing warms my heart quite like the sizzle of a flavorful green curry fried rice hitting the pan, filling the kitchen with aromas that whirl you away on a culinary adventure through Thailand.

I adore that Green Curry Fried Rice takes the vivid taste of Thai cuisine and turns it into a quick and loading dish. My favorite part of this cooked salad is the jasmine rice with creamy coconut milk and green curry paste, in perfect amalgam.

Then there’s the protein from the paper-thin chicken, the fresh red bell pepper, the snap of the green beans; this dish is just so filling, you know? But it’s also kind of a walk-off win because there’s fragrant Thai basil in the mix, too.

Ingredients

• Jasmine Rice: A fragrant, long-grain rice providing a base of complex carbohydrates.
• Green Curry Paste: A spicy blend rich in herbs and spices, bringing heat and fragrance.
• Chicken Breast: Lean protein source, low in fat, high in essential nutrients.
• Coconut Milk: Adds creaminess and richness; contains healthy fats and iron.
• Bell Pepper: Offers vibrant color, is high in Vitamin C and antioxidants.
• Fish Sauce: Provides umami flavor, enhancing depth with a savory, salty edge.
• Thai Basil: An aromatic herb adding a unique, sweet, slightly peppery flavor profile.
• Lime: Adds a zesty, refreshing citrus tang, enhancing flavor with Vitamin C.

Ingredient Quantities

• 2 cups jasmine rice, cooked and chilled
• 2 tablespoons vegetable oil
• 1/3 cup green curry paste
• 1 pound chicken breast, thinly sliced
• 1 red bell pepper, sliced
• 1/2 cup green beans, cut into 1-inch pieces
• 1 cup coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1/4 cup Thai basil leaves
• 2 green onions, sliced
• 1 lime, cut into wedges

How to Make this

1. In a big frying pan or wok, use medium-high heat to warm up the vegetable oil. Pour in the green curry paste and stir-fry for 1-2 minutes until it gives off a nice aroma.

2. Add the thinly sliced chicken breast to the pan and cook, stirring frequently, until the chicken is no longer pink, about 5-6 minutes.

3. Place the pan containing the olive oil over medium-high heat. Add red bell pepper and green beans to the pan and stir-fry for 2-3 more minutes until they reach the tender-crisp stage.

4. Add the coconut milk, together with fish sauce, soy sauce, and sugar. Stir well to combine, and let simmer for 2-3 minutes to allow the flavors to meld.

5. Include the cooked and cooled jasmine rice in the saucepan, and break up any clumps with a spatula. Stir-fry all ingredients for about 3-4 minutes until the rice is heated through and well-coated with the curry sauce.

6. Sample the rice and alter the spices if necessary, adding extra fish sauce or soy sauce if that’s more to your taste.

7. Add the Thai basil leaves and sliced green onions, and mix them well with the fried rice.

8. Take the pan off the heat and let the basil wilt a little with the remaining heat.

9. The green curry fried rice must be served hot, with lime wedges on the side. That’s it in misshapen sentences; now try to figure out what that looks like in normal English. I recommend also watching the video below for an illustration in action.

10. Right before you eat, squeeze some fresh lime juice over the dish to give it a burst of brightness.

Equipment Needed

1. Large frying pan or wok
2. Wooden or silicone spatula
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Serving platter or plates
7. Citrus juicer (optional, for lime wedges)

FAQ

• Q: Can I use any type of rice for this recipe?
  A: Jasmine rice is recommended for its fragrant aroma and texture, but you can substitute with basmati or long-grain rice if needed.
• Q: Is there a substitute for fish sauce?
  A: Soy sauce can be used as a substitute for fish sauce, though you may miss some of the depth of flavor.
• Q: Can this dish be made vegetarian?
  A: Yes, replace chicken with tofu or additional vegetables, and use soy sauce instead of fish sauce.
• Q: What’s the best way to get chilled rice?
  A: Cook the rice a day ahead and chill it in the refrigerator, which helps achieve the right texture for fried rice.
• Q: How spicy is this dish and can I adjust the heat?
  A: The heat level depends on the green curry paste used; reduce the amount or choose a milder paste to lower the spiciness.
• Q: Can I prepare any ingredients in advance?
  A: Yes, you can slice the chicken, bell pepper, and green beans ahead of time to streamline the cooking process.
• Q: What can I serve with this dish?
  A: Serve with lime wedges for a fresh zesty touch, and pair with a Thai salad or spring rolls for a complete meal.

Green Curry Fried Rice Recipe Substitutions and Variations

You may substitute basmati rice or any long-grain white rice for jasmine rice.
You can substitute the vegetable oil with canola or sunflower oil.
If you would rather have a vegetarian dish, use tofu as a substitute for chicken breast.
If you lack green curry paste, you might substitute red curry paste, yielding an entirely different flavor profile. But red paste works.
Swap fish sauce for soy sauce in order to make meat-free meals that are just as delicious.

For a nearly 1:1 swap, use the same amount of soy sauce as the recipe calls for fish sauce. If you prefer, you can use a diluted version (1 part soy sauce to 3 parts water) for a fish sauce that tastes a little more like the real thing.

Pro Tips

1. For maximum flavor, marinate the chicken in 1 tablespoon of the green curry paste for at least 30 minutes before cooking. This will infuse the chicken with more depth and spicy notes.

2. Make sure the jasmine rice is thoroughly chilled before adding it to the pan. Cold, day-old rice separates more easily and helps achieve the perfect non-sticky texture for fried rice.

3. Before stir-frying the vegetables, briefly blanch the green beans in boiling water for 1-2 minutes and then shock them in ice water. This step will help them retain their vibrant color and crispness.

4. Gradually add the coconut milk to the curry paste while stirring to ensure a smooth mixture without any lumps, enhancing the dish’s creamy consistency.

5. Just before serving, lightly toast the Thai basil leaves in a dry pan to release their oils, maximizing their aroma and flavor when mixed into the dish.