Thai Red Curry Fried Rice with Chicken
 
 
Author:
Recipe type: Dinner
Cuisine: Thai
Serves: 2
Ingredients
For the coconut rice:
  • 1 and ¼ cups of water
  • 1 cup of jasmine rice
  • ½ cup of coconut milk
  • ½ teaspoon of turmeric
  • ¼ teaspoon of salt
For the fried rice:
  • ¼ cup of vegetable oil
  • 3 large eggs, lightly beaten
  • 1 garlic clove, minced
  • 2 chicken breasts, cubed
  • a handful of Thai basil (optional)
  • 1-2 tablespoons of red curry paste
  • ¼ cup of coconut milk or chicken broth
  • ¼ cup of cashews
  • ¾ cup of frozen peas and carrots
  • lime wedges
Instructions
  1. Make your rice first.
  2. To make rice, combine all ingredients in a rice cooker and cook. You can use the rice immediately or make it in advance and leave it in the fridge to use for another day.
For the fried rice:
  1. Heat 1 tablespoon of veg oil in a large skillet or wok.
  2. Add the eggs and cook on medium high heat.
  3. When the edges begin to set, flip the eggs to cook the other side. Once cooked, remove the eggs from the pan and set aside on a plate. Cut the eggs into strips or bite sized pieces.
  4. Heat the rest of your oil on medium heat.
  5. Add the garlic and saute until it's very fragrant.
  6. Then add the chicken and cook until just opaque.
  7. Then add your Thai basil and keep stirring.
  8. Then add the red curry paste and stir constantly.
  9. Add a little bit of chicken broth or coconut milk to thin out the red curry paste.
  10. Once the chicken is all cooked, throw in the rice and stir.
  11. Then throw in the cashews. frozen peas and carrots and eggs and stir until the rice is heated through.
  12. Garnish with lime wedges and enjoy!
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/thai-red-curry-fried-rice-chicken/