| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 356 | 11g | 3g | 46g |
| sugars | fibre | protein | salt |
| 6g | 4g | 21g | 1.85g |
Why I Love Thai Curry Paste Fried Rice
There are a great many recipes that speak to my heart, but Curry Paste Fried Rice has found a very special place. This traditional Thai delight, with its combination of vibrant flavors, speaks to culinary tastes that go beyond the Italian-American home cooking I grew up with. The colorful medley of ingredients and their complex yet harmonious interactions are akin to the sparkle of a jazz symphony – something outside my cultural origins, that resonates and enthralls me nonetheless.
Diving into Flavors Beyond Traditions
My cooking ethos, as many of you might know, is deep-rooted in my Italian upbringing. Yet, I never shy away from tasting and borrowing culinary inspirations from beyond my familial traditions. In this regard, my fascination for Thai food began from watching the masterful craft of chef David Thompson, a western aficionado of Thai cuisine. His traces of influence are evident in this Curry Paste Fried Rice recipe.
What Makes This Recipe Stand Out
The Curry Paste Fried Rice recipe might seem simple, but the symphony of flavors it generates is far from simplistic. The Thai red curry paste, with its characteristic combination of spice, sweet and tang, forms the backdrop of this dish. The thinly sliced chicken breasts and the assortment of vegetables add depth of character, while the garlic and diced onion fulfill their roles of flavor synthesis perfectly. Touches of fish sauce and lime juice bring out the subtlety of the delicate jasmine rice, making every bite an exploration of taste sensations. The crowning glory is the fresh basil leaves and green onions, adding a refreshing layer to an already stunning creation
As someone who comes from a lineage of hearty meatballs and spaghetti meals, introducing my family to this Thai delight was initially a daunting prospect. But imagine my joy when I saw the clean plates and delighted faces, all thanks to this Curry Paste Fried Rice. This recipe has since become a staple in my household, adorning our dinner table at least once a month.
Stepping beyond the familiar does not always promise rewards, but in this case, the venture has been nothing short of magnificent. From my kitchen to yours, I hope this rendition of Curry Paste Fried Rice brings as much joy to your dinners as it has to mine.
What You’ll Need
- 3 cups of cooked jasmine rice
- 4 tablespoons of Thai red curry paste
- 2 tablespoons of vegetable oil
- 2 chicken breasts, thinly sliced
- 2 bell peppers, thinly sliced
- 1 large onion, diced
- 4 cloves of garlic, minced
- 3 eggs, beaten
- 1 cup of frozen peas
- 4 green onions, chopped
- 1 cup of fresh basil leaves
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- 1 tablespoon of lime juice
Method
Step One
Start by heating 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Once the oil is hot, add the thinly sliced chicken breasts. Sauté until they are fully cooked and golden brown. Remove the chicken from the pan and set it aside.
Step Two
In the same pan, add another tablespoon of vegetable oil followed by the diced onion and minced garlic. Sauté these until they become fragrant and the onion is translucent.
Step Three
Add the thinly sliced bell peppers to the pan and continue to sauté until they become slightly tender. Then, add the Thai red curry paste to the pan and stir everything together until all the ingredients are evenly coated with the paste.
Step Four
The next step is to add the cooked jasmine rice to the pan. Mix everything together so that the rice is thoroughly coated with the curry paste. Make a well in the center of the pan by pushing the rice and vegetables to the sides.
Step Five
Pour the beaten eggs into the well in the center of the pan and let them cook undisturbed for about 1 minute. Then, scramble the eggs and mix them with the rice and vegetables.
Step Six
Add the frozen peas, the cooked chicken, fish sauce, sugar, and lime juice to the pan and mix everything together. Continue to cook everything for another couple of minutes until all the ingredients are heated through.
Step Seven
Finally, add the chopped green onions and fresh basil leaves. Toss everything together until the onions and basil are evenly distributed. You can then remove the pan from the heat. Your Curry Paste Fried Rice is ready to be served!
