The Union of Curry & Rice

Often times, I’ll have leftover rice after cooking dinner for a family event. Usually my first instinct is to make fried rice. However this time I decided to make a different version with a Thai twist. It’s a little creamy, a little spicy and so good… its my green chicken curry fried rice.

In Thai cuisine green curry is one of the spicier variations of curry. The thickness of the sauce varies with the amount of coconut milk used. The main ingredients are coconut milk, green curry paste, sugar, fish sauce, kaffir lime leavees and thai basil leaves. Typically, green curry paste is made by pounding in a mortar ingredients including: shallots, green chillies, garlic, galangal, fresh turmeric, shrimp paste and salt.

Here is my recipe for green chicken curry fried rice:

6 chicken thighs

3 eggs, scrambled

3 cloves of garlic, minced
1 medium onion, chopped
1 large “thumb” of fresh ginger, julienned
2 tablespoons green curry paste
2-3 cups cold leftover white rice
1 cup frozen green peas
1 can baby corn, drained
1 handful extra fine green beans
1 can (13.5 oz) coconut milk
cooking oil

In a pot, place chicken thighs and cover with water.
Boil chicken until fully cooked.
Allow chicken to cool and debone.
Chop chicken and set aside.

In a large saute pan, add cooking oil and fry eggs.
When scrambled and completely cooked, remove from pan and set aside.

In the same pan, add cooking oil, garlic, onion and ginger.

When onions have softened, add cooked chicken.

Stir and then add green curry paste.

Stir chicken until fully coated.

Add and fold in cold rice.

If needed, add a little cooking oil to prevent rice from sticking to pan.

Add peas, baby corn and beans; stirring to combine.

Slowly pour in coconut milk, a little at a time and fold in.
When fully heated through and combined, serve.

This is a meal on its own, but can accompany garlic spinach if you’d like.