If you’re after a quick and easy midweek meal that’s full of flavour, I’ve got you covered with my Thai red curry fried rice.
It’s a great twist on a favourite classic with a little warming spice which is perfect for the cold weather.
This is a vegetable fried rice, but you could also add chicken, prawns, egg or tofu.
This dish works really well with leftover Thai red curry – use the curry sauce to cook the rice (with extra water as needed to make up double the amount of liquid to rice). Any leftover veg and protein can be chopped up and added to the stir fry.
Serves 4
| Ingredients | Equipment to have ready |
| 1tbsp Thai red curry paste | Chopping board |
| 275g rice | Sharp knife |
| 200ml coconut milk | Measuring jug |
| 350ml water | Tablespoon and half tablespoon measures |
| 1/2 tbsp fish sauce, plus extra for seasoning | Spoon for stirring |
| 1 tbsp vegetable oil | Wok or large frying pan |
| 500g approx. vegetables, chopped into cubes/coins (baby sweetcorn, green beans, Tenderstem broccoli and peas are my favourite) | Saucepan with lid or microwavable bowl with cover |
| Juice of a lime | Sieve |
| Crushed salted or dry roasted peanuts |
Method
- Rinse the rice in a sieve with cold water until the water runs clear.
- Put the rice in a saucepan along with the curry paste, coconut milk, water and fish sauce. Put the lid on, bring to the boil then reduce the heat to low and cook for 10 minutes, or until there is no water. Turn the heat off and leave with the lid on to steam for 10 minutes. You can also cook the rice in a bowl in the microwave. In my 900W microwave, it takes 12 minutes.
- Heat the wok or frying pan on a high heat and add the oil. Stir fry the vegetables (excluding peas) for a few minutes, adding a splash of water to create some steam once the vegetables have started to colour.
- Once the vegetables have started to soften but still have some bite, add the peas and stir then the rice, stirring and cooking until the rice is heated back through and piping hot.
- Turn off the heat and season with fresh lime juice and fish sauce to taste. Sprinkle over the nuts and serve.