thai green curry fried rice (ข้าวผัดแกงเขียวหวาน) | kao pad gaeng keow waan

I like Thai Green Curry a lot.

But I’d never thought of cooking a Green Curry Fried Rice. 

But you know, it is such a tasty dish I really cannot understand why I had never thought of cooking this.

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This is a rather unique tasting dish in the sense that the flavors of the green curry paste is fully incorporated into the rice, along with the coconut milk that was added too. It’s a bit like drenching your rice with green curry sauce, only that there isn’t any gravy. 

I also like this dish because it is a great way to use up left-overs and I am a big supporter of using up left-over food. I really abhor wastage.

The most important thing to note if you are going to cook this dish is that you must use rice that is dry, and that means left-over rice, or rice that has been left in the fridge over-night. This is because the green curry paste is cooked together with the coconut milk, which means the base of this dish is wet, and if you were to add freshly cooked rice (or damp rice) into this mixture, you will end up with mushy rice. And that ain’t good. 

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Let me show you how to cook this dish, which I have adapted from Hot Thai Kitchen.

Before I started frying the rice, I blanched the vegetables. Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process (Source: Wikipedia). Since I was going to continue cooking the vegetables shortly, I didn’t bother to place them in cold water. 

I like a bit of crunch so I basically dropped the vegetables into boiling water, counted to 15 and took them out again. If you want the vegetables to be softer, cook them a bit longer.

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Cut the chicken into bite size pieces and season with light soy sauce and oil. The oil helps to ensure that the chicken pieces do not stick together when cooking. Give the chicken a good stir and set it aside.

IMG_7622 IMG_7624 IMG_7625In a wok or skillet, add a little oil and the green curry paste. Cook on medium heat until you can smell the aroma of the paste.

Add coconut milk, fish sauce and sugar and continue cooking.

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As it cooks the paste will thicken.

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Add the chicken and cook until the chicken turns opaque and becomes almost cooked through. 

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Add the vegetables. I used carrots and French beans, but you can add any vegetables you like.

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Add the kaffir lime leaves and stir to mix on low heat.

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Once everything is well mixed, turn off the heat. Check the seasonings.

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This is best served immediately, but you can also keep the rice warming in a rice cooker for later. Garnish with Thai basil or coriander if you wish.

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Thai Green Curry Fried Rice (ข้าวผัดแกงเขียวหวาน) | kao pad gaeng keow waan
Serves 2
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Ingredients
  1. 150g chicken breast, cut into bite-sized pieces
  2. 1 teaspoon light soy
  3. 2 teaspoons vegetable oil
  4. 2 tablespoons green curry paste
  5. 1/4 cup (60ml) coconut milk
  6. 1-1 1/2 teaspoons fish sauce
  7. 1 teaspoon sugar
  8. 1 cup (150g) vegetables
  9. 2 kaffir lime leaves, julienned
  10. 300g cooked white rice
  11. 1/2 cup (14g) basil (optional)
  12. Coriander, chopped (optional)
Instructions
  1. Cut the chicken into bite size pieces and season with light soy sauce and oil. The oil helps to ensure that the chicken pieces do not stick together when cooking. Give the chicken a good stir and set it aside.
  2. In a wok or skillet, add a little oil and the green curry paste. Cook on medium heat until you can smell the aroma of the paste.
  3. Add coconut milk and continue cooking. Add fish sauce and sugar and continue cooking.
  4. Add the chicken and cook until the chicken turns opaque and becomes almost cooked through.
  5. Add the vegetables. I used carrots and French beans, but you can add any vegetables you like.
  6. Add the kaffir lime leaves and stir to mix on low heat.
  7. Once everything is well mixed, turn off the heat. Check the seasonings.
  8. This is best served immediately, but you can also keep the rice warming in a rice cooker for later. Garnish with Thai basil or coriander if you wish.
Adapted from Hot Thai Kitchen
Adapted from Hot Thai Kitchen
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/



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