Thai Red Curry Fried Rice

This spicy fried rice is made with Thai red curry paste, giving it a lovely aromatic flavour. You can also use up your leftover rice for this recipe, and it will be just as good.

For our recipe, we have used the Real Thai Red Curry Paste, provided to us by one of our partners, Sosun Fihaara. This combination of Thai herbs and spices creates flavourful Thai curry dishes. It is a great addition to spice up your usual meals for lunch and dinner.

Serving size: 1

Ingredients:

For the rice

• ½ cup basmati rice
• 1 cup + 2 tbsp water
• ¼ tsp salt

For the fried rice

• 1 tbsp oil
• ½ cup finely chopped onion
• 2 cloves minced garlic
• 2 red chillies (sliced diagonally)
• 200g thinly cut boneless chicken (½-inch pieces)
• 1 tbsp Thai Red Curry Paste
• 1 ½ tbsp coconut milk
• ½ tbsp fish sauce
• ½ tsp salt
• ½ tsp sugar
• ¼ cup basil leaves

For the topping

• 1 fried egg

Instructions:

1. To cook the rice, firstly wash ½ cup basmati rice. Then add the washed rice to a small pot, along with 1 cup + 2 tbsp water and ¼ tsp salt. Cook on high heat (without the lid) for 10 minutes or until the water is around the same level as the rice.
2. Then reduce the heat to low and put the lid on. Let it cook for another 11-12 minutes or until the rice is soft and fluffy, and there is no excess water left. While cooking, make sure to stir the rice occasionally, to ensure it cooks evenly.
3. Next, add 1 tbsp oil to a large pot and heat up on medium heat for around a minute. Add in ½ cup finely diced onion, 2 cloves minced garlic, and 2 red chillies (sliced diagonally). Sauté for 2 minutes on medium heat or until the onions are soft.
4. Add 200g thinly cut boneless chicken (½ inch pieces) and stir-fry for 4-5 minutes on medium high heat or until the chicken is fully cooked and white on the inside.
5. Now, lower the heat to medium-low, add in 1 tbsp Thai red curry paste and mix it in for 1 minute. Then add in 1 ½ tbsp coconut milk and stir and let the chicken cook on low heat for another 2 minutes.
6. Then season with ½ tbsp fish sauce, ½ tsp salt and ½ tsp sugar. Mix well again and cook for another minute on low heat. 
7. Next, add in 1 ½ cups of the cooked basmati rice and mix well with the chicken mixture on high heat for 1 minute. Lastly, add in ¼ cup basil leaves, mix for another minute or just until the leaves are wilted.
8. Serve the Thai red curry fried rice with a fried egg on top. Enjoy.