Gordon Ramsay Green Curry Rice Recipe 

This flavorful green curry rice is quick and easy to make. It’s packed with bold Thai flavors, tender protein, and fresh vegetables, making it a perfect one-pan meal. Use day-old rice for the best texture, and customize it with your choice of protein!

Ingredients Needed:

• 4 cups day old, cold rice
• 3 tbsp Thai green curry paste, divided (add 1 tbsp more if you want it spicy)
• 1.5 cups Thai eggplants, chopped into bite-sized pieces, or purple eggplant
• 1.5 cups protein of choice, chopped into bite-sized pieces (chicken, pork, or tofu)
• 1/2 cup coconut milk, divided
• 1 cup frozen peas, warmed up
• 1 cup fresh Thai basil leaves (optional)
• 2 kaffir lime leaves, thinly slivered, stems removed (optional)
• 1–2 tbsp fish sauce, or to taste
• 1–2 tbsp oyster sauce
• 1–2 tbsp brown sugar, or to taste

How To Make Green Curry Rice Recipe?

1. Cook the curry paste: Warm a wok or large frying pan with a few tablespoons of cooking oil. Add 1 tbsp of Thai green curry paste and stir-fry until fragrant.
2. Add coconut milk and protein: Stir in 3 tbsp of coconut milk, then add your protein of choice. Stir-fry until almost cooked.
3. Cook the eggplant: Add the chopped eggplant and stir-fry until the protein is fully cooked and the eggplant softens. Remove the mixture and set it aside.
4. Prepare the rice: Break up the day-old rice as much as possible. Add more oil to the wok, stir in 2 tbsp of Thai green curry paste, and cook until aromatic.
5. Mix in the rice: Add the remaining coconut milk and stir well. Then, add the rice and stir-fry until the curry sauce coats the rice evenly.
6. Combine everything: Stir in the cooked protein, eggplant, peas, fish sauce, oyster sauce, and sugar. Mix well to combine.
7. Add finishing touches: Turn off the heat, mix in Thai basil if using, and sprinkle kaffir lime leaves on top. Serve hot and enjoy!

Recipe Tips:

• Use day-old rice: Day-old rice is less sticky and absorbs the curry sauce better. Break it up well before cooking for the best results.
• Don’t skip the coconut milk: Coconut milk adds creaminess and richness to the dish, balancing the spice.
• Cook the curry paste thoroughly: Stir-fry the curry paste until aromatic to unlock its full flavor.
• Customize your protein: Chicken, pork, or tofu work well, but you can also use shrimp or beef for variety.
• Add basil at the end: Thai basil should be added last to preserve its fresh flavor and aroma.

How To Store & Reheat Leftovers?

• Refrigerate: Let the green curry rice cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days.
• Freeze: Cool completely, then place the rice in a freezer-safe container or bag. Freeze for up to 2 months.
• Reheat: Warm the rice in a pan over medium heat, adding a splash of water or coconut milk to rehydrate it, and stir until hot.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 16 g
• Saturated Fat: 8 g
• Cholesterol: 50 mg
• Sodium: 850 mg
• Potassium: 500 mg
• Total Carbohydrate: 60 g
• Dietary Fiber: 4 g
• Sugars: 6 g
• Protein: 15 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Chicken Fried Rice Recipe
• Gordon Ramsay Chicken Broccoli Rice Noodles Recipe
• Gordon Ramsay Chicken And Rice Recipe