Quick Thai Red Curry Fried Rice with Green Beans

by Sala @ Veggie Belly on April 21, 2011

If you have left over rice, you can make this Thai red curry fried rice in 10 minutes. This is a quick, easy meal and a great way to use up left over rice and vegetables. Add some scrambled tofu or a couple of scrambled eggs to add extra protein to this fried rice recipe.

Blanched asparagus, or broccoli, or frozen mixed vegetables will also work in this instead of the green beans. I just happen to think green beans taste nice with Thai red curry paste.

 

Day old rice is best for fried rice. Also called overnight rice, day old rice it is drier than freshly made rice, so it absorbs flavors nicely, and the rice grains stay separated. If you don’t have left over rice from the previous day, make rice like you usually would (should not be mushy), then spread it out on a plate and place it under a fan or in the fridge till it is completely cooled.

Check out Jaden’s secrets to cooking the best fried rice.

 

Fried Rice with Thai Red Curry Paste and Green Beans Recipe

serves 4-6

3 cups cooked jasmine rice, preferably a day old (brown rice, wild rice or basmati will also work)
20 haricots verts or green beans
1 tablespoon or according to taste, thai red curry paste
2 tablespoon soy sauce or tamari
1 tablespoon vegetable oil
1 small onion, diced
1 small red pepper, diced
2 tablespoons roasted peanuts, lightly crushed
Chopped cilantro, mint or thai basil for garnish

Trim the ends of the green beans, and cut them in half. Bring a medium saucepan full of water to a boil. Salt the water generously. Add the green beans, and boil for about a minute or till the beans tender but still a little crisp. Drain the beans. Fill the pot with cold water and enough ice cubes to make the water very cold. Dunk the beans in the ice water. This will stop the cooking process and keep the beans bright green and crisp. Drain well.

In a small bowl, whisk the red curry paste, soy sauce, and 2 tablespoons water together till they form a paste. Set aside.

Heat oil in a wok. Add onion and sauté till translucent. Then add red pepper, and sauté for about a minute. Add the drained green beans, and the whisked red curry paste. Stir on high heat for about 30 seconds.

Add cooked rice (must be cooled) to the wok. Using a wide spatula, gently and quickly stir the fried rice to incorporate everything.

Top with crushed peanuts, fried garlic slices, chopped cilantro or mint or thai basil.

Optional: add 2 scrambled eggs to the fried rice.

This fried rice tastes better the next day!

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Comments

comments

{ 15 comments… read them below or add one }

1 Sharmilee April 21, 2011 at 12:18 pm

Ur pics are always inspiring…yummt looking fried rice…very tempting clicks

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2 Rosa April 21, 2011 at 12:31 pm

A scrummy way of preparing rice! Those are flavors which I adore.

Cheers,

Rosa

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3 Nishi April 21, 2011 at 12:49 pm

Yummy recipe and beautiful shots as usual Sala!!! I have bookmarked the recipe :)

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4 chareli April 21, 2011 at 1:25 pm

Hi! love your photos and the recipe! sounds scrumptious! just wanted to add that it’s not so good to stick the chopsticks in the bowl of rice like that as according to Chinese superstition (well, i’m Chinese haha), it resembles the joss sticks that one uses when praying those whom has passed. otherwise, really lovely and i’m a fan! keep it up! :)

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Sala @ Veggie Belly Reply:

oops, sorry about the chopsticks :(

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chareli Reply:

hahaha, it’s ok! you didn’t know. i am browsing through your site in the wee hours of the morning and it’s making me hungry. i’m not even vegetarian! cheers! :D

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Sala @ Veggie Belly Reply:

no i didnt know! i changed the pictures :) enjoy browsing around!

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5 Laavanya April 21, 2011 at 2:00 pm

I love the simplicity of the dish – i always have cans of thai red curry paste at home – gotta try.

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6 Cassie April 21, 2011 at 5:56 pm

I once made the mistake of attempting fried rice with freshly cooked rice. Day old is definitely better! Yummmm Thai red curry paste, I’ve usually only made creamy coconut milk curries with that, sounds absolutely delicious for fried rice!

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Sala @ Veggie Belly Reply:

Ive made that mistake too, and learned quickly not to use freshly cooked rice for fried rice! The red curry paste takes on a different flavor in the rice, its more sharp, because it doesnt have the coconutmilk.

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7 Sonia@7spice April 21, 2011 at 9:39 pm

Sala, my spoon was dropped from my finger (I was having my breakfast) when I saw ur first pic in Google Reader. Super duper easy and delicious recipe.

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8 Viswa April 22, 2011 at 12:58 pm

How do you manage to store all your food blog props? :) … I am so much in awe over your styling skills

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Sala @ Veggie Belly Reply:

you are too kind! i am lucky enough to have the space. we have a spare room in the basement, and my husband built me a bunch of shelves and organized my props for me <3

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9 Xiaolu @ 6 Bittersweets April 24, 2011 at 2:52 pm

Wow you really did a fantastic job with these shots, Sala! LOVE the lighting, the DOF, everything. And of course the idea to add curry paste to fried rice is inspired. Now I need to go buy some more paste at the Asian store just to try this =).

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10 The Mistress of Spices April 26, 2011 at 11:03 am

Mmmmm this looks and sounds delicious! I love fried rice and red curry so I’m sure that it is an amazing combination. Can’t wait to try!

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11 shil November 30, 2011 at 2:33 pm

Amazing pic. I use Thai red paste regularly but haven’t tried it with rice. Now I shall.

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12 noobchef December 2, 2011 at 5:29 pm

i’m happy to say that ive finally learnt how to cook. With previous failed attempts at fried rice, i was skeptical to call myself a chef. I cant make rice without it getting mushy, and thats what i had to work with for this dish . I even skimped a bit and used a bag of frozen stir fry veggies. Yet, i managed to whip up something that rivals the fried rice from my favorite restaurant. Because of that! i am leaving you a comment saying how glad i am to have found your blog, i was getting realllll sick of eating pasta everyday.

Precaution for vegetarians: Red Curry Paste often has shrimp paste.

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Heather Reply:

Thai Kitchen red and green curry pastes are vegan. :]

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13 Aishwarya December 8, 2012 at 9:51 pm

Hi, any suggestions on the brand or kind of thai red curry paste to buy? I have an entire aisle at the local supermarket here in malaysia and wondering which one would be best to suit indian taste buds. Lovely pictures and a beautiful blog.

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Sala @ Veggie Belly Reply:

I usually use maesri. You may want to experiment with the brands available to you because they all vary in taste and spiciness.

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14 Alyson December 21, 2012 at 1:05 pm

I am making this tonight for a gathering with my friends. I’m very excited, this recipe seems simple so I hope I can pull it off. The picture of yours is so pretty. Heading to the kitchen right now!

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15 geetha May 23, 2013 at 2:05 pm

Can you suggest some dishes to accompany this lovely rice?Thank you.

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