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Easy Thai Green Curry Fried Rice photo

Thai Green Curry Fried Rice

This Thai Green Curry Fried Rice is a vibrant, comforting dish packed with exotic flavors!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Fried Rice:
  • 1 lb Sweet Potato peeled and diced
  • 4 oz Green Beans trimmed and cut into bite-sized pieces
  • 2 Tbsp Green Curry Paste
  • 1 cup Full-fat Coconut Cream canned
  • 1 Tbsp Coconut Oil
  • 1 small Onion diced
  • 2 cups Jasmine Rice cooked
  • 1 Tbsp Soy Sauce
  • 1 tsp Granulated Sugar
  • Fresh Thai Basil Leaves
  • 4 Kaffir Lime Leaves
  • 1 tsp Salt

Equipment

  • Large skillet or wok
  • Sharp Knife
  • Cutting Board
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method
 

Cooking Instructions:
  1. Start by peeling and dicing the sweet potato into small cubes. Trim the ends of the green beans and cut them into bite-sized pieces. Dice the onion and set everything aside for easy access during cooking.
  2. In a large skillet or wok, heat 1 tablespoon of coconut oil over medium heat. Add the diced sweet potatoes and sauté for about 5-7 minutes, or until they are tender and starting to brown. Remove them from the skillet and set aside.
  3. In the same skillet, add a little more coconut oil if necessary. Add the diced onion and cook for about 2-3 minutes until they are translucent and fragrant. Be careful not to burn them.
  4. Add the green beans to the skillet and cook for another 2 minutes. Next, stir in the green curry paste, mixing well to coat the vegetables. Let it cook for about 1-2 minutes until fragrant.
  5. Pour in the full-fat coconut cream and stir to combine. The mixture will begin to bubble and thicken slightly. Add the cooked sweet potatoes back into the skillet.
  6. Add the cooked jasmine rice, soy sauce, granulated sugar, and salt to the skillet. Stir everything together gently, ensuring that the rice is well coated in the curry sauce and heated through.
  7. Tear the kaffir lime leaves into smaller pieces and add them to the mixture. Fold in the fresh Thai basil leaves, allowing them to wilt slightly from the heat.
  8. Taste and adjust the seasoning if necessary. Serve the Thai Green Curry Fried Rice hot, garnished with additional Thai basil if desired.

Notes

  • Using day-old jasmine rice yields better results for a firmer texture.
  • Prep all ingredients before cooking, as stir-frying goes quickly.
  • This dish can be stored in an airtight container in the refrigerator for up to four days.