Thai Fried Rice Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
20 Mins
Cooking Time
10 Mins
Total Time
30 Mins
Makes
4 servings
Ingredients
For The Green Curry Paste (makes Approx. 1 Cup)
2 tbsp finely chopped lemon grass (hare chai ki patti) stem
1 cup chopped coriander (dhania)
1/4 cup roughly chopped onion
1 tbsp roughly chopped garlic (lehsun)
10 green chilli , roughly chopped
1 tbsp coriander (dhania) powder
2 tbsp cumin seeds (jeera) powder
1/2 tsp freshly ground black pepper (kalimirch)
25 mm (1?) piece ginger (adrak)
salt to taste
1/2 tsp lemon juice
1/4 tsp lemon rind
For The Rice
1 tbsp oil
1/4 cup finely chopped spring onions whites
1/2 cup thinly sliced and blanched baby corn
1/2 cup thinly sliced capsicum
2 tbsp finely chopped spring onion greens
1 1/2 tsp finely chopped green chillies
salt and to taste
1 tsp soy sauce
For The Coconut Sauce
1/2 cup coconut milk (nariyal ka doodh)
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 cup finely chopped spring onions whites
1 tbsp finely chopped spring onion greens
1 tsp lemon juice
For The Garnish
1 tbsp finely chopped spring onion greens
Method
For the green curry paste
Combine all the ingredients and blend in a mixer to a fine paste, using enough water (approx. ½ cup). Keep aside.
For the rice
Heat the oil in a wok or a kadhai, add the spring onion whites and sauté on a medium flame for 1 to 2 minutes.
Add the baby corn and sauté on a medium flame for 1 minute.
Add the capsicum, spring onion greens and sauté on a medium flame for 1 minute.
Add the green chillies and 2 tbsp of the prepared green curry paste, mix well and cook on a medium flame for 1 minute.
Add the rice, salt and pepper, mix well and cook on a medium flame for 1 minute.
Add the soya sauce, mix well and cook on a medium flame for 1 to 2 minutes. Keep aside.
For the coconut sauce
Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the spring onion whites and sauté on a medium flame for 1 minute.
Add the green chillies, spring onion greens and sauté on a medium flame for 1 minute.
Add the coconut milk, lemon juice, salt and ¼ cup of water and ½ tsp of the prepared green curry paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside.
How to proceed
Put the rice into a 7? ring mould and spread it evenly.
Invert the ring over a serving plate and tap sharply to unmould the rice.
Pour the coconut sauce in the centre and serve immediately garnished with spring onion greens.
See step by step images of Thai Fried Rice
