“What’s your favorite Thai dish?” I’ll ask my American friends.
I totally get why!
Especially for our American tongues, the thick, coconut milk Thai curry sauce takes us back to cozy, creamy American comfort food that with every bite feels like getting a hug from sweet, cuddly grandma.
But as I’ve said before in my Thai green curry recipe, my Thai Hubby doesn’t have the same fondness for Thai curries like I or most Americans do because he got burnt out on them in childhood.
Isn’t that soooooo sad???
But Thai Green Curry Fried Rice is a different story! Yay!!!!
Thai Hubby devoured it, and then the next afternoon said, “Wow! That Green Curry Fried Rice last night was really good! Can you make that again, like tomorrow?”
I think Thai Hubby loves Thai Green Curry Fried Rice because instead of slurping up the Thai green curry flavor in the sauce, it is super intensified in the rice and protein. So compared to regular Thai Green Curry, you get even more of the spicy, savory, sweet green curry flavor in every bite of fried rice.
Thai Green Curry Fried Rice Recipe
So what do you need to make Thai Green Curry Fried Rice?
Thai green curry paste, coconut milk (Chao Koh is my favorite!), Thai eggplants (aren’t they adorable? Look just like mini round watermelons), protein of choice, peas, and of course day old, cold rice, fish sauce and some sugar. And if you have kaffir lime leaves and Thai basil to sprinkle on top, that’s extra awesome, but no worries if ya don’t.
If you can’t find Thai eggplants, it’s fine to use whatever eggplant you can find at the store. The beauty of eggplant in the green curry fried rice or Thai green curry is that it soaks up all the spicy, savory, sweet flavor of the green curry, so each bite of eggplant is extra jam packed with flavor.
Fried rice can be trickier than it looks to make, so make sure you look over my 5 tips for cooking fried rice before you get started to avoid goopy fried rice.
After you cook it up, I’m dying to see what it looks like! Share it with me @thaifoodie on Instagram!Print
Thai green curry fans and fried rice fans unite! You’ll love how the spicy, savory Thai green curry flavors are even more intensified in this fried rice version that had my Thai Hubby talking about its wonders for days!
- 4 cups day old, cold rice
- 3 tbsp Thai green curry paste, divided (add 1 tbsp more if you want it really spicy)
- 1.5 cups Thai eggplants, chopped into bite-sized pieces, or purple egg plant
- 1.5 cups protein of choice, chopped into bite-sized pieces (chicken, pork, or tofu)
- 1/2 cup coconut milk, divided
- 1 cup frozen peas, warmed up
- 1 cup fresh Thai basil leaves (optional)
- 2 kaffir lime leaves, thinly slivered, stems removed (optional)
- 1–2 tbsp fish sauce, or to taste
- 1–2 tbsp brown sugar, or to taste
- Warm your wok or large frying pan, and add a few tablespoons of cooking oil of choice to it.
- Add 1 tbsp of Thai green curry paste, and stir-fry until it starts to smell amazing. Then add 3 tbsp of coconut milk, and stir it up.
- Add your protein of choice, and stir-fry until almost cooked through.
- Add the eggplant and stir-fry until the chicken is cooked, and the eggplant is softened, just a few minutes.
- Take out the chicken and eggplant, and put it on a dish.
- Break up the day old rice as much as you can.
- Add in another few tablespoons of cooking oil, and 2 tbsp Thai green curry paste.
- Stir-fry until it starts to smell amazing, and add in the the rest of the coconut milk, and stir it up.
- Then add in the rice to the wok, and stir-fry until the Thai green curry sauce is completely mixed in.
- Add in the green peas, the chicken, eggplant, fish sauce and sugar to taste, and mix until combined.
- Turn off the heat, and if using, add in the Thai basil, and sprinkle the kaffir lime leaves on top.
- Category: Thai
- Method: Stir-Fry
- Cuisine: Thai
Keywords: Thai green curry fried rice, Thai fried rice, Thai green curry, fried rice, green curry, fried rice recipe, thai fried rice recipe, thai green curry recipe