Thai Red Curry Fried Rice
Aromatic, gently spicy and forgiving of yesterday's rice — this fried rice earns its place on a weeknight. Its backbone is Real Thai Red Curry Paste, from the Real Thai range we import and distribute here. The blend of Thai herbs and spices does the heavy lifting, and a spoonful is an easy way to lift an ordinary lunch or dinner into something with real character. Serving size: 1
Ingredients List
- For the rice
- ½ cup basmati rice
- 1 cup + 2 tbsp water
- ¼ tsp salt
- For the fried rice
- 1 tbsp oil
- ½ cup finely chopped onion
- 2 cloves minced garlic
- 2 red chillies (sliced diagonally)
- 200 g thinly cut boneless chicken (½-inch pieces)
- 1 ½ tbsp coconut milk
- ½ tbsp fish sauce
- ½ tsp salt
- ½ tsp sugar
- ¼ cup basil leaves
- For the topping
- 1 fried egg
Step-by-Step Method
- 1
To cook the rice, firstly wash ½ cup basmati rice. Then add the washed rice to a small pot, along with 1 cup + 2 tbsp water and ¼ tsp salt. Cook on high heat (without the lid) for 10 minutes or until the water is around the same level as the rice.
- 2
Then reduce the heat to low and put the lid on. Let it cook for another 11-12 minutes or until the rice is soft and fluffy, and there is no excess water left. While cooking, make sure to stir the rice occasionally, to ensure it cooks evenly.
- 3
Next, add 1 tbsp oil to a large pot and heat up on medium heat for around a minute. Add in ½ cup finely diced onion, 2 cloves minced garlic, and 2 red chillies (sliced diagonally). Sauté for 2 minutes on medium heat or until the onions are soft.
- 4
Add 200g thinly cut boneless chicken (½ inch pieces) and stir-fry for 4-5 minutes on medium high heat or until the chicken is fully cooked and white on the inside.
- 5
Now, lower the heat to medium-low, add in 1 tbsp Real Thai red curry paste and mix it in for 1 minute. Then add in 1 ½ tbsp coconut milk and stir and let the chicken cook on low heat for another 2 minutes.
- 6
Then season with ½ tbsp fish sauce, ½ tsp salt and ½ tsp sugar. Mix well again and cook for another minute on low heat.
- 7
Next, add in 1 ½ cups of the cooked basmati rice and mix well with the chicken mixture on high heat for 1 minute. Lastly, add in ¼ cup basil leaves, mix for another minute or just until the leaves are wilted.
- 8
Serve the Thai red curry fried rice with a fried egg on top. Enjoy.
