Green Curry Fried Rice (Kao Pad Gaeng Keaw Waan)
ID: df0da8b4...
A delicious fusion of two classic Thai dishes: aromatic green curry and quick-cooking fried rice. It is a spicy, herb-rich, and extremely quick meal perfect for a weeknight dinner.
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🍳 Cooking Flow
Marinate chicken with soy sauce and oil. → Sauté green curry paste with coconut milk, sugar, and fish sauce to make a reduced sauce. → Stir-fry the chicken, mixed vegetables, and kaffir lime leaves in the curry mixture. → Add the cooked rice and stir-fry vigorously until evenly coated. → Turn off the heat and toss in the Thai basil leaves.
Cooking Steps
Brief Cooking Order
Marinate chicken with soy sauce and oil. → Sauté green curry paste with coconut milk, sugar, and fish sauce to make a reduced sauce. → Stir-fry the chicken, mixed vegetables, and kaffir lime leaves in the curry mixture. → Add the cooked rice and stir-fry vigorously until evenly coated. → Turn off the heat and toss in the Thai basil leaves.
Introduction
A delicious fusion of two classic Thai dishes: aromatic green curry and quick-cooking fried rice. It is a spicy, herb-rich, and extremely quick meal perfect for a weeknight dinner.
Step 1
Marinate the sliced chicken breast with soy sauce and a teaspoon of vegetable oil, mixing well to keep the chicken moist and easy to separate in the pan.
Step 2
Heat a wok on medium heat, add vegetable oil, and add the green curry paste immediately without waiting for the oil to get hot to prevent burning. Sauté for a few minutes.
Step 3
Add the coconut milk, sugar, and fish sauce to the curry paste. Stir to combine and reduce the sauce slightly until it thickens.
Step 4
Add the marinated chicken to the reduced curry sauce and stir-fry briefly.
Step 5
Toss in the mixed vegetables and julienned kaffir lime leaves. Stir-fry together until the chicken is about 70% cooked.
Ingredients List
Important Notes
Using cooled, day-old, or slightly dry cooked rice is critical because the coconut milk in the sauce adds moisture, which can make fresh rice mushy.
Taste the dish before adding extra fish sauce since store-bought green curry paste saltiness levels can vary.
Control the heat carefully when stir-frying the curry paste to avoid burning the herbs.
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