One-pan Thai green curry fried rice with chicken! Ready in 20 minutes, it's an easy flavour-packed dinner recipe perfect for busy weeknights.
Ingredients
- 1 tablespoon vegetable oil
- ½ small onion , diced
- 2-3 tablespoons green curry paste (notes 1&2)
- ¼ cup coconut milk
- 1 ½ tablespoons fish sauce (6 tsp, notes 1)
- 1 tablespoon oyster sauce (4 tsp, notes 1)
- 1 teaspoon sugar
- ¼ teaspoon ground white pepper
- ¾ cup frozen green beans , roughly chopped (85g/3oz) (notes 3)
- 1 cup tinned bamboo shoots , drained and roughly chopped (1 can/130g/4 ½oz) (notes 3)
- 4 cups cooked jasmine rice , refrigerated overnight (585g/20 ½oz)
- 1 ½ cups cooked chicken (185g/6 ½oz)
- 2 kaffir lime leaves (makrut lime leaves) , deveined and finely chopped (about ½ teaspoon chopped)
- ½ cup Thai basil leaves , not packed
TO SERVE, optional
- green chilli , sliced, to serve
- fried shallots
For best results, always weigh ingredients where a weight is provided
Equipment
- Wok or large deep skillet
Instructions
- Heat the oil in a wok or large skillet over medium-high heat for a minute.
- Add the onion and cook, stirring regularly for 2 minutes.
- Add the curry paste and cook for a further 1-2 minutes, stirring, until fragrant.
- Stir in the coconut milk, fish sauce, oyster sauce, sugar, white pepper, green beans and bamboo shoots. Simmer for 1 minute until the vegetables are tender and heated through and the sauce has thickened slightly.
- Add the rice, chicken and chopped lime leaves. Toss well and cook for a couple of minutes, constantly tossing and stirring, until heated through.
- Stir through the Thai basil leaves and serve.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Curry paste: You can use store-bought green curry paste or homemade green curry paste. You can also swap it for other curry pastes to change up the flavour. Red curry paste is an easy swap. If you like a good spicy kick use the full 3 tablespoons (¼ cup)
- Vegetables: You can use a variety of vegetables - roughly 1 ¾ cups prepared. Most commonly used in green curry fried rice are green beans (or Chinese long beans), bamboo shoots, Thai eggplant and/or pea egg plant. Make sure they’re all cut to about ½ inch in size. Egg plant or fresh beans will take longer to cook than the frozen green beans and bamboo shoots that I use so make sure you take the time to cook them until softened. You may need to add a little water or a little more coconut milk as it will evaporate more the longer you cook it.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Love this recipe?Add Sugar Salt Magic as a preferred Google source.
Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
