Why is green curry hotter than red curry?

The reason that green curry is hotter than red curry is that fresh Thai green chili peppers are used in the traditional Thai green curry, and the dried Thai red chilies used in red curry, which aren’t as spicy as the fresh Thai green chilies.

Can I use freshly cooked rice for fried rice?

Day-old cold rice works best because it’s drier and less likely to clump. If you’re using freshly cooked rice, spread it out on a tray to cool and release some steam before stir-frying.

What protein can I use?

Chicken, pork, beef, ground meat, and tofu all work well. Cut your protein into bite-sized pieces so it cooks quickly and evenly.

Is green curry fried rice spicy?

It can be! Green curry paste varies by brand and spice level. Start with the amount in the recipe, taste as you go, and add more paste if you’d like more heat.

Can I make this without Thai eggplant?

Yes. Purple eggplant works or really any veggie you have in your fridge!

What can I use instead of green curry paste?

Use another Thai curry paste you enjoy. Check out my Thai Curry Fried Rice recipe for a flexible option with different curry pastes.

How to Make Green Curry Fried Rice

Name: Green Curry Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 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 oyster sauce; 1-2 tbsp brown sugar, or to taste

Description

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!

Ingredients

Units Scale

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 oyster sauce
1-2 tbsp brown sugar, or to taste

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Instructions

Step 1: Prep the rice and ingredients

Break up 4 cups day-old, cold rice as much as you can. Chop 1½ cups Thai eggplants and 1½ cups protein into bite-sized pieces. Warm 1 cup frozen peas and set everything near the stove. Fried rice cooks quickly, so it’s nice to have the ingredients ready to go!

Step 2: Fry the curry paste

Heat a few tablespoons of cooking oil in a wok or large frying pan over medium-high heat. Add 1 tbsp Thai green curry paste and stir-fry until fragrant.
Add 3 tbsp coconut milk and stir to combine.

Step 3: Cook the protein and eggplant

Add 1½ cups chopped protein and stir-fry until almost cooked through. Add 1½ cups chopped eggplant (or veggie of choice) and cook until the protein is fully cooked and the eggplant has softened, a few minutes more.
Transfer the protein and eggplant to a plate.

Step 4: Fry the rice

Add another few tablespoons of cooking oil to the wok. Add the remaining 2 tbsp Thai green curry paste and stir-fry until fragrant.
Pour in the remaining ¼ cup coconut milk and stir it together with the curry paste. Add 4 cups cold rice and stir-fry until the curry mixture is evenly distributed and the rice is heated through.

Step 5: Season and finish

Add 1 cup warmed peas, the cooked protein and eggplant, 1–2 tbsp fish sauce, 1–2 tbsp oyster sauce, and 1–2 tbsp brown sugar. Toss everything together and taste. Add more fish sauce, oyster sauce, or brown sugar to suit your taste.
Turn off the heat. Stir in 1 cup Thai basil leaves, if using, and sprinkle 2 thinly slivered makrut lime leaves over the top. Serve warm and enjoy!

Notes

Additions and Substitutions
Rice: Day-old jasmine rice is great. Freshly cooked rice can work if you spread it out to cool and dry a little first. Don’t have rice? Use noodles and make my Green Curry Spaghetti recipe!
Protein: Use chicken, pork, or tofu. Cut it into similar-sized pieces so it cooks evenly.
Thai eggplant (or veggie of choice): Purple eggplant, bell peppers, carrots, cabbage, kale, anything really you want to use up in your fridge.
Green peas: Chopped green beans or any other veggie you have on hand to use up.
Coconut milk: Just leave it out if you don’t have it and the green curry flavor will be more intensified.
Thai basil: Italian basil, or cilantro.
Makrut lime leaves: Leave them out.
Green curry paste: Don’t have green curry paste? Make my Thai Curry Fried Rice recipe!

Tips for the Best Green Curry Fried Rice
Green Curry Fried rice can be trickier than it looks to make, so make sure you look over my 5 tips for cooking fried ricebefore you get started to avoid goopy fried rice.

Start with a day old, or few days old rice.
Keep the rice grains separated while stir-frying.
Don’t add too much sauce.
Chop your ingredients into uniform, bite-sized pieces.
Figure out beforehand what ratio of rice to other ingredients you’d like.

Hey dear! If you make this recipe and love it, would you leave a quick comment and rating? Your reviews help other readers discover the recipes that build connection around the table. Thank you so much!

Prep Time: 15
Cook Time: 15
Category: Thai
Method: Stir-Fry
Cuisine: Thai