Thai Curry Fried Rice

Thai Curry Fried Rice transforms leftover rice, veggies and protein into a spicy, savory masterpiece in under 30 minutes!

Love curry + fried rice dishes? Don’t miss my Thai Green Curry Fried Rice Recipe, Vegetable Thai Fried Rice Recipe or my Massaman Gai Chicken Curry—three more ways to get your curry or fried rice fix fast!

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Why You’ll Love This Thai Curry Fried Rice Recipe

• LEARN FROM A THAI COOKING CLASS TEACHER:  A Thai cooking class instructor (aka me, Sherri! :)) will be teaching you step-by-step all my top Thai cooking secrets in this recipe!
• ANY CURRY PASTE WORKS: Use whatever curry paste you’ve got—Massaman Curry Paste, Panang Curry Paste, Yellow Curry Paste, Green Curry Paste, Red Curry Paste, they all work great!
• A DELICIOUS CLEAN-OUT-THE-FRIDGE DINNER: Toss in whatever veggies or protein you’ve got hanging out in your fridge so you can use up those leftovers and not waste them!

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What is Thai Curry Fried Rice?

Thai Curry Fried Rice is a stir-fried rice dish made with Thai curry paste, day-old rice, and your choice of veggies and protein. It’s our favorite way to reinvent leftovers into something crave-worthy and comforting.

In Thailand, Thai fried rice is called khao pad, and while traditional versions usually feature soy sauce and fish sauce, this curry version ups the flavor with rich coconut milk and spicy curry paste.

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Sherri’s Story

Thai Hubby grew up not a huge fan of Thai curries, like I shared in my Green Curry Fried Rice recipe mainly because of all that coconut milk.

Many Thai desserts are made with coconut milk, so he prefers it in his desserts to in his savory dishes. Back in ancient days in Thailand when Thai curry wasn’t created yet, coconut milk was only used for desserts, so he must have old school Thai tastebuds!

But one of the ways he loves Thai curry is in Thai Curry Fried Rice! I usually leave out the coconut milk if he is eating it, and it makes the flavors even more intense since the coconut milk isn’t there to soften them. That’s also why Thai Curry Fried Rice is probably my favorite way to eat Thai curry flavors since I’m a huge fan of super intense flavors!

This recipe came out of one of my classic “what can I make with what I have” nights—leftover Thai panang curry paste, some rice from dinner the night before, and a few lonely carrots and peppers in the fridge. The result? Thai Hubby said it was one of his favorite weeknight dishes!

It’s so versatile too. I’ve made it with Thai fried tofu, shrimp, leftover rotisserie chicken, whatever I have on hand. Let me know what you put in yours! I’m always looking for new ideas!

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Thai Curry Fried Rice Ingredients You’ll Need

Don’t have everything? Scroll down for my Additions and Substitutions section to make it work with what you have!

• 4 cups day-old cooked jasmine rice, or whatever rice you have – Cold, old rice works best to prevent it getting mushy.
• 3 tbsp Thai curry paste – any paste you have, Massaman Curry Paste, Panang Curry Paste, Yellow Curry Paste, Green Curry Paste, Red Curry Paste, divided, (more or less to taste depending on spicy tolerance)
• 1.5 cups mixed vegetables of your choice – bell peppers, carrots, green beans, cabbage, eggplant all work great—really whatever you need to use up
• 1.5 cups protein of choice – cooked chicken, shrimp, Thai fried tofu, pork, or tempeh
• 1/2 cup coconut milk, divided – gives it that rich curry flavor
• 1–2 tbsp fish sauce – for salty umami depth
• 1–2 tbsp oyster sauce – adds richness and balance
• 1–3 tsp brown sugar – just a touch to round out the curry flavor
• handful of fresh Thai basil mixed with cilantro leaves (optional) – adds a sweet, slightly peppery flavor with a hint of anise and a pop of color
• 2 kaffir lime leaves, slivered (optional) –adds a bright, citrusy fragrance that’s uniquely Thai.

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Additions and Substitutions

• Coconut milk substitute: Splash of heavy cream or leave it out.
• Fish sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt or coconut aminos, or salt to taste
• Oyster Sauce substitute: ½ tbsp hoisin sauce, ½ tbsp soy sauce mixed together

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How to Make Thai Curry Fried Rice: Step by Step

1. Stir-Fry the Curry Base
Heat a few tablespoons of oil in a large wok or skillet. Add 1 tbsp of curry paste and stir-fry until fragrant. Add 3 tbsp of coconut milk and stir until it combines and bubbles.

2. Add the Protein and Veggies
Add your 1.5 cups of protein and stir-fry until mostly cooked through. Add your 1.5 cups mixed veggies and cook until just softened. Remove everything from the pan and set aside.

3. Stir-Fry the Rice
Add a bit more oil, then 2 tbsp more of curry paste and the remaining coconut milk. Stir-fry until bubbling. Add in the 4 cups of day-old rice and break it up with your spatula, tossing until evenly coated.

4. Bring it All Together
Return the cooked protein and veggies to the pan. Add 1-2 tbsp. fish sauce, 1-2 tbsp. oyster sauce, and 1-3 tsp. brown sugar. Toss until everything is heated through and coated in curry goodness.

5. Finish with Herbs
Turn off the heat and stir in handful of fresh Thai basil mixed with cilantro leaves and kaffir lime leaves if using. Serve hot! Add Nam Pla Prik, aka my Thai Flavor Bomb Sauce if you want it extra spicy!

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Thai Curry Fried Rice Recipe Tips & Tricks

• Use day-old cold rice: Fresh rice will get soggy—cold rice gives you the best texture. Need more fried rice tips? Check out my 5 Tips for How to Make Perfect Fried Rice post!
• Stir-fry the curry paste first: This wakes up the spices and gives your rice way more flavor.
• Customize it: Make it your own with whatever veggies or protein you love.
• Want a more specific recipe? Check out my Green Curry Fried Rice recipe!

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Storage & Reheating

Fridge: Store in an airtight container for 3–4 days.
Reheat: Stir-fry in a pan over medium heat with a splash of water or coconut milk to rehydrate.

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Your Thai Curry Fried Rice Questions Answered

What is Thai Curry Fried Rice made of?

It’s made with Thai curry paste of choice, coconut milk, day-old rice, and your favorite mix of veggies and protein.

Can I use any curry paste?

Yes! This recipe works with Massaman Curry Paste, Panang Curry Paste, Yellow Curry Paste, Green Curry Paste, Red Curry Paste. Feel free to add in the traditional veggies used in those curries like Thai eggplant and peas in Thai Green Curry, and maybe cut up and fry potatoes to put in if you are making Massaman Curry Fried Rice and sprinkle it with peanuts on top.

Is Thai Curry Fried Rice spicy?

It can be! Green and red curry pastes are typically spicy, but you can reduce the amount or choose a milder paste like Massaman Curry Paste.

What protein works best?

Chicken, shrimp, Thai fried tofu, pork, or even scrambled eggs all work great.

Can I make this vegetarian or vegan?

Use Thai fried tofu or tempeh for protein and sub miso or soy sauce for fish sauce and oyster sauce.

What’s the difference between curry fried rice and fried rice?

Curry fried rice gets its bold flavor from curry paste, adding a spicy kick, while Thai Khao Pad aka Thai fried rice gets flavor from soy sauce or fish sauce.

What makes Thai curry different?

Thai curry is different from Indian curry in that Thai curry pastes use more fresh herbs instead of spices like lemongrass, galangal and kaffir lime. Unlike Indian curries, Thai curries never have dairy, but use coconut milk, and can have a lighter taste than Indian curries.

What makes Thai rice different?

Compared to white or basmati rice, Thai jasmine rice is more fragrant, and slightly sticky.

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What Can I Serve With Thai Curry Fried Rice?

We love eating it with:

• Thai Milk Tea: what doesn’t go good with that??
• Thai Egg Rolls: perfect side that always makes my kids excited to eat dinner
• Thai Omelette: if you are looking for an easy weeknight dinner combo, this is it!

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Try this recipe and let me know how it goes!

If you make it, I want to see! Take a pic and tag us on Instagram @thaifoodie!

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