1tablespoonvegetable oil or coconut creamsee note #1
2tablespoonsgreen curry paste
2clovesgarlicminced
1cupprotein of your choicechicken, shrimp, tofu, or a combination
3green onionschopped
1cupmixed vegetablessuch as bell peppers, peas, carrots, and broccoli, bamboo shoots, corn, diced
1tablespoonfish sauceoptional for non-vegetarian version
1teaspoonsugar
2cupscooked jasmine ricepreferably chilled or day-old
Fresh basil leaves for garnishoptional
Lime wedges for serving
Instructions
Cook jasmine rice according to package instructions and let it cool or use leftover rice from the previous day.
Dice vegetables, chop green onions, and slice chicken breast thin.
In a large wok or skillet, heat vegetable oil or coconut cream over medium-high heat.
Add minced garlic and stir-fry for about 30 seconds until fragrant.
Once the garlic is fragrant, add green curry paste to the wok and stir-fry for another 1-2 minutes, allowing the flavors to meld.
Add sliced chicken and stir fry till cooked.
Now fry chopped onions till they look translucent.
Add diced mixed vegetables to the wok and stir-fry until they are slightly tender but still crisp.
Add the chilled or day-old cooked rice to the wok. Gently break up any clumps and combine the rice with the vegetables and protein.
Pour fish sauce (if using) and sugar over the rice. Stir everything together to ensure an even coating.
Add chopped green onions and stir-fry for an additional 1-2 minutes until everything is well combined and heated through.
Taste and adjust seasoning if necessary.
Garnish the green curry fried rice with fresh basil leaves.
Serve hot with lime wedges on the side.
Notes
Note #1: Coconut cream gives this fried rice a Thai curry flavor. To use coconut cream, heat it in the wok and fry your curry paste till the oil separates.