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Thai Red Curry Fried Rice | Marion's Kitchen
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Prep Time
10m
Cook Time
15m
Total Time
25m
This flavorful Thai Red Curry Fried Rice is made with tender chicken, aromatic garlic, and diced onions, all fried in a delicious blend of Thai Red Curry Paste and Coconut Milk. Topped with Thai basil leaves and served with sliced cucumber, it’s a perfect balance of spicy and savory.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Marion’s Kitchen Thai Red Curry, Which Includes
Steps
1
Pour at least a 2cm (just under 1/2 inch) depth of oil into a wok or frying pan. Heat the oil over medium-high heat. When it’s hot, crack in an egg. Fry the egg until crispy at the edges and the yolk is cooked to your liking. Drain on paper towel and repeat with the remaining eggs.
2
Drain the BAMBOO SHOOTS and roughly chop them. Set aside for later.
3
Remove the oil from the wok, leaving behind 2 tablespoons. Place the wok over high heat. Add the garlic and the onion and stir-fry for a minute until softened. Next, add the chicken and stir-fry until the chicken is almost cooked. Add the THAI RED CURRY PASTE and cook for a minute or until fragrant. Stir through the COCONUT MILK, the drained bamboo shoots and the DRIED THAI HERBS & CHILLI. Simmer for 2-3 minutes to thicken slightly.
4
Add the rice and stir-fry until evenly mixed. Toss through the basil and remove from heat.
5
Serve fried rice topped with an egg and with slices of cucumber on the side.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories795kcal39%
-
Fat38g1%
-
Saturated Fat15g0%
-
Carbohydrates68g3%
-
Fiber1g0%
-
Sugar1g0%
-
Protein40g2%
-
Cholesterol230mg11%
-
Sodium226mg11%
Percent Daily Values are based on a 2,000 calorie diet.