Thai Fried Rice recipe, Thai Recipes

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Thai Fried Rice recipe, Thai Recipes

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Tarla Dalal

06 December, 2024

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Thai Fried Rice recipe, Thai Recipes

Table of Content

About Thai Fried Rice

Ingredients

Methods

Nutrient values

A vibrantly flavoured green curry paste is at the heart of the Thai Fried Rice. The paste, which is used to flavour both the rice and the coconut sauce, is a blend of myriad flavours derived from tangy lemon, ginger, onions, garlic, coriander and some spices too. Rice cooked with crunchy vegetables, soy sauce and green curry paste is shaped into a ring, which is filled with the flavoured coconut sauce, making this a sumptuous meal that turns out to be an unforgettable experience for the taste buds.

Thai Fried Rice recipe - How to make Thai Fried Rice

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

red curry paste

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

2 slit green chilli

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.