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This is a simple yet delicious fried rice recipe which uses green curry paste and Thai eggplant to give the fried rice the great taste of green curry. Most of the ingredients are easy to find, however you will probably need to visit a specialist asian grocery store to get the Thai eggplant.
This is another great way to use up any leftover steamed jasmine rice you may have, and although we have used chicken you could use pork or shrimp.
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Step 1: First we need to marinate the chicken, so add 1 sliced chicken breast to a bowl along with 1 tbsp of oyster sauce. Mix the sauce in with the chicken, and set aside.
Step 2: Next add 1/2 cup of coconut milk to a wok and heat until the milk begins to bubble, then add in 1 tbsp of green curry paste. Mix the green curry paste in with the coconut milk, and once it is completely mixed together, add in 2 Thai eggplant cut into quarters, and 1/8 cup of baby Thai eggplant.
Step 3: Let the eggplant cook in the cream for about 30 seconds, then add in 2 pairs of kaffir lime leaves which have been torn into pieces to help release their flavour, and mix into the sauce.
Step 4: Now add in 1 sliced large red chilli, 1/2 tbsp of fish sauce and 1/2 tbsp of sugar and stir in.
Step 5: Next scoop out about 2 tbsp of just the sauce and set aside for use as a topping later. Then add 1 cup of steamed jasmine (which has been left to cool) to the wok. Mix the rice in with the rest of the stir fry, until it has soaked up all of the sauce. Then turn off the heat and set aside.
Step 6: Now fry the marinated chicken we prepared earlier in a couple of tablespoons of cooking oil until it is cooked. Finally serve the fried rice with the chicken, and top the rice with the 2 tbsp of sauce we set aside earlier, then eat and enjoy!
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