Red Curry Fried Rice Recipe

By Mona C

Mar 29, 2022

Curry paste can be one of those ingredients you find yourself with excess of. As delicious and arguably addictive Thai red curry is, there’s only so much you want to have in a short space of time. Or maybe you love the taste and flavours of Thai red curry but just want to switch things up, the good news is that this Red Curry Fried Rice recipe is sure to do just the trick!

This fried rice shares the aromatic spiced flavours of a traditional Thai red curry with a few simple swaps and changes to how some ingredients are typically used. The biggest change would be that rather than the rice being served on the side of the ‘curry’ it’s incorporated right into the mix of ingredients and as always with any fried rice recipe, it’s best practice to use rice that is 1 day old to avoid getting sticky, mushy clumps. While eggplants traditionally simmer in the curry, they work just as well stir fried into this recipe.

INGREDIENTS:

600g Cooked Jasmine Rice
200g Spring Onions (green + white parts sliced and separated)
2.5 Tbsp Red Curry Paste
3 Tbsp Coconut Milk
100gg Thai Pea Eggplants
1 Tsp Salt
1 Tsp Palm Sugar
2 Limes (Cut into wedges)
2 Large Thai Red Chillies (sliced)
3 Tbsp Vegetable Oil

INSTRUCTIONS:

Add the 2 tbsp of vegetable oil to a wok, along with the curry paste and fry for 30 seconds. Follow by adding the coconut milk. Mix to combine and continue frying for 2 minutes.
Add another tbsp of vegetable oil then add the shallots, salt and palm sugar and fry for 2 minutes. Follow by adding the pea eggplants and stir fry until they turn dark green.
Next, add the cooked rice (ideally 1 day old) and combine with the other ingredients. Ensure the rice is evenly coated with the red curry mixture and quickly stir fry to break up the rice clumps.
Finally, serve with a traditional Thai meat such as Gai Yang (Grilled Chicken) or Thai Sausage and garnish with spring onions, red chillies and lime wedges.