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?
- 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.
- Add coconut milk and protein: Stir in 3 tbsp of coconut milk, then add your protein of choice. Stir-fry until almost cooked.
- 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.
- 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.
- 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.
- Combine everything: Stir in the cooked protein, eggplant, peas, fish sauce, oyster sauce, and sugar. Mix well to combine.
- 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
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