Thai Red Curry Fried Rice

Ingredients

2 tbsp vegetable or canola oil

2 garlic cloves, finely chopped

180g chicken thighs, sliced into bite-sized pieces

2½ tbsp red curry paste (see note)

3 cups day-old cold cooked jasmine rice, packed

2 tsp fish sauce

1½ tbsp coconut milk powder (see note)

2 tsp water

¼ cup spring onions, finely sliced, plus extra to serve

½ cup Thai basil leaves

1 tbsp lime juice

fresh lime wedges and finely sliced red chilli, to serve

Directions

Heat oil in a wok or heavy based skillet over high heat. Add garlic and cook for 10 seconds until tinged with gold.

Add red curry paste and cook for 1 minute. Add chicken and cook, stirring constantly, for 2 minutes.

Add rice, coconut powder, fish sauce and water. Cook for 2 minutes, stirring constantly.

Stir through spring onions and Thai basil, then drizzle with lime juice. Toss then serve immediately, garnished with lime wedges, spring onion and red chilli.

Serves 4 as a side or 6 as part of a banquet

Notes

To get really great Thai red curry flavour into fried rice, you need coconut, however coconut milk or cream makes the fried rice too wet and soggy. The solution is to use coconut milk powder. Sachets are available in the Asian section of large supermarkets and Asian grocers (I use Ayam brand).

I recommend Maesri red curry paste, also available at large supermarkets. Not only is it the best, it's also considerably cheaper than other brands.

https://www.smh.com.au/goodfood/recipetin-eats-x-good-food-thai-red-curry-fried-rice-20200311-h1mgbk.html