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Thai Curry Fried Rice Recipe

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4.4 from 14 reviews

Thai Curry Fried Rice is a vibrant and flavorful dish that transforms leftover jasmine rice, fresh vegetables, and your choice of protein into a spicy and savory meal in under 30 minutes. This recipe uses Thai curry paste and coconut milk for a rich, aromatic base, balanced with fish sauce, oyster sauce, and brown sugar to deliver the perfect blend of sweet, salty, and spicy flavors. Fresh herbs like Thai basil and cilantro, along with optional kaffir lime leaves, provide a fragrant finish, making it a quick and delicious weeknight dinner option.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Rice

  • 4 cups day-old cooked jasmine rice

Curry Base

  • 3 tbsp Thai curry paste (Massaman, Panang, Yellow, Green, or Red), divided
  • 1/2 cup coconut milk, divided

Proteins

  • 1.5 cups protein of choice: cooked chicken, shrimp, Thai fried tofu, or tempeh

Vegetables

  • 1.5 cups mixed vegetables: bell peppers, carrots, green beans, cabbage, eggplant, or any preferred mix

Seasonings and Sauces

  • 1–2 tbsp fish sauce, to taste
  • 1–2 tbsp oyster sauce, to taste
  • 1–3 tsp brown sugar, to taste

Fresh Herbs and Extras (Optional)

  • Handful of Thai basil leaves
  • Handful of cilantro leaves
  • 2 kaffir lime leaves, slivered

Instructions

  1. Stir-Fry the Curry Base: Heat a few tablespoons of oil in a large wok or skillet over medium-high heat. Add 1 tablespoon of curry paste and stir-fry until fragrant, about 1 minute. Pour in 3 tablespoons of coconut milk and stir continually until the mixture combines and starts to bubble.
  2. Add the Protein and Veggies: Add 1.5 cups of your choice of cooked protein to the pan and stir-fry until mostly cooked through, about 3-4 minutes. Then add 1.5 cups of mixed vegetables and cook until just softened, about 2-3 minutes. Remove the mixture from the pan and set aside.
  3. Stir-Fry the Rice: Add a little more oil to the pan if needed, then add 2 tablespoons more curry paste along with the remaining 1/4 cup of coconut milk. Stir-fry until bubbling. Add the 4 cups of day-old jasmine rice, breaking up any clumps with your spatula, and toss continuously until the rice is evenly coated with the curry mixture and heated through, about 3-5 minutes.
  4. Bring it All Together: Return the cooked protein and vegetables to the pan with the rice. Season with 1-2 tablespoons fish sauce, 1-2 tablespoons oyster sauce, and 1-2 teaspoons brown sugar, adjusting amounts to taste. Toss everything together and stir-fry for another 2-3 minutes until well combined and heated through.
  5. Finish with Herbs: Turn off the heat. Stir in a handful each of fresh Thai basil and cilantro leaves, along with 2 slivered kaffir lime leaves if using, to add freshness and aroma. For extra heat, add Nam Pla Prik or your favorite spicy condiment. Serve hot.

Notes

  • Use day-old rice or rice that has been cooled and refrigerated for best texture and less clumping.
  • You can adjust the amount and type of curry paste based on your spice preference and the specific Thai curry flavor you prefer.
  • Substitute vegetables as needed depending on what you have on hand—this dish is very versatile.
  • If you do not have kaffir lime leaves, you can omit them, but they add a distinctive citrus aroma.
  • For a vegetarian or vegan option, use tofu or tempeh and substitute fish sauce with soy sauce or a vegan fish sauce alternative.
  • Always taste and adjust seasoning at the end to suit your preference.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Halal

Find it online: https://iamstarved.com/thai-curry-fried-rice-recipe/