This Thai Green Curry Fried Rice is a delectable fusion of two beloved Thai dishes, marrying the aromatic and vibrant flavors of green curry with the comforting simplicity of fried rice.

Fragrant jasmine rice is stir-fried to perfection with vegetables and a generous helping of the signature Thai green curry paste. Switch the chicken with tofu, prawns, or your favorite protein.

Love fried rice with some spiced fragrance? Check out this Indonesian Fried Rice – Nasi Goreng Kampung.

Fried rice picked by fork. — Thai Green Curry Fried Rice

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Why You Must Try This Thai Green Curry Fried Rice

If the name of this recipe is not enough to convince you to give it a go, here’s why you ust try this at least once!

Packed with flavors and aroma: Thai green curry paste is made with a variety of aromatic herbs and spices such as lemongrass, galangal, kaffir lime leaves, and green chilies. When combined with fried rice, it creates a dish bursting with complex and vibrant flavors.
Do it your way: Customise with a variety of vegetables and proteins (sliced beef, shrimp, duck, or even pork). If you prefer a vegetarian version, skip the fish sauce, and the chicken, and replace it with tofu and more vegetables.
Easy Peasy: Thai green curry fried rice is a forgiving dish and very easy to make. Don’t have. awok? Use any pan.
All-In-One Balanced Meal: This is an all-in-one comfort food with rice, vegetables, and proteins.
Comfort Food: Fried rice is a comfort food for many people, and the addition of Thai green curry paste adds an extra layer of warmth and coziness to the dish. It’s perfect for cozy nights in or as a comforting meal during colder weather.
Looks as good as it tastes! Your kitchen smells amazing when you whip this quick and easy meal. It is equally impressive and a big hit with the crowd for entertaining too!

INGREDIENT LIST

Rice For Fried Rice

Pick medium or long-grain rice. I have used Jasmine rice. It has a subtle fragrance and a firm texture that will not go mushy or creamy when stir-frying.

Follow the instructions on the packet. For fried rice, it’s ideal to slightly undercook the rice or use leftover rice from the previous day. The grains should be cooked but still firm and separate, rather than soft and sticky. I cook one cup of Jasmine rice in 1 1/4 cups of water in an Instapot or Pressure cooker. For the stovetop, due to evaporation, I use 1 cup of Jasmine rice to 1 1/2 cup of water.

Once cooked, spread the cooked rice out on a baking sheet or a large plate in a thin layer to cool it down quickly. Once it reaches room temperature, transfer it to the refrigerator and chill it for at least 1 hour, or preferably overnight. Chilling the rice helps to dry it out slightly, which prevents it from becoming too sticky when stir-fried.

Before using the chilled rice for fried rice, break up any clumps with a fork or your hands. This ensures that the grains are separate and will stir-fry evenly.

Prepping Chicken Breasts for Stir-Frying

Chicken breasts – sliced thin against the grain

Identify the direction of the muscle fibers (the “grain”) running through the meat. Slice perpendicular to these fibers, rather than parallel. Slicing against the grain helps break up the muscle fibers, resulting in a more tender bite.

Cut into thin, uniform slices: Use a sharp knife to slice the chicken breast into thin, uniform pieces. Aim for slices that are about 1/4 to 1/2 inch thick. Thin slices cook quickly and evenly in the stir-fry. Depending on the thickness of the chicken breasts, you may also want to cut the slices into bite-size pieces. This makes the chicken easier to eat and ensures it cooks evenly with the other ingredients in the stir-fry.

Oil or Coconut Cream for frying

If using oil, use a neutral-smelling oil like vegetable oil, canola, etc. Do not use strong-smelling oils like olive oil.

Coconut Cream: I prefer this over oil. Just a couple of tablespoons of thick coconut cream gives this fried rice a distinct Thai Green Curry fragrance.

Vegetables

I have used red bell peppers, bamboo shoots, and green beans. You can also add Thai eggplants, zucchini, snow peas, baby corn, mushrooms, etc. Slice them uniformly so they cook evenly.

Seasoning and Garnishes

Fish sauce gives this fried rice a distinct Thai flavor.

Sugar: Use palm sugar if you have it. Or substitute with regular sugar. I have used raw sugar for this recipe.

Salt & Pepper: Use as required.

Garnishes (optional): Basil leaves or Spring Onions

Nice to have: If you have kaffir lime leaves, you can also add these to the wok when frying curry paste. They add extra fragrance you this Thai Fried Rice.