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Thai Green Curry Fried Rice

This Thai Green Curry Fried Rice is bursting with flavor! A delightful mix of sweet potatoes and green beans in a rich coconut sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Thai
Keyword: Comfort Food, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 1 lb Sweet potato peeled and diced
  • 4 oz Green beans trimmed and cut into bite-sized pieces
  • 2 Tbsp Green curry paste
  • 1 cup Full-fat coconut cream canned
  • 1 Tbsp Coconut oil
  • 1 small Onion diced finely
  • 2 cups Jasmine rice cooked and cooled
  • 1 Tbsp Soy sauce
  • 1 tsp Granulated sugar
  • Fresh Thai basil leaves for garnish
  • 4 Kaffir lime leaves torn
  • 1 tsp Salt to taste

Instructions

  • Start by peeling and dicing the sweet potato into small cubes. Trim the ends of the green beans and cut them into bite-sized pieces. Dice the onion finely. Make sure your jasmine rice is cooked and cooled, as this helps to prevent mushy fried rice.
  • In a large skillet or wok, heat the coconut oil over medium-high heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then, add the sweet potatoes and cook for another 5 minutes, stirring occasionally.
  • Once the sweet potatoes begin to soften, add the green beans and the green curry paste. Stir everything together, allowing the paste to coat the vegetables and release its fragrant aroma, about 2 minutes.
  • Pour in the full-fat coconut cream and stir until everything is well combined. Allow the mixture to simmer for a few minutes until the sweet potatoes are tender and the sauce thickens slightly.
  • Add the cooked jasmine rice to the skillet, breaking up any clumps. Mix thoroughly to ensure the rice is evenly coated with the curry sauce. Season with soy sauce, granulated sugar, and salt. Stir for an additional 3-4 minutes until the rice is heated through.
  • Remove the skillet from heat and stir in the fresh Thai basil and torn kaffir lime leaves. The residual heat will release the fragrance of the herbs, enhancing the overall flavor of the dish.

Equipment

  • Large Skillet or Wok
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Rice cooker or pot

Notes

  • Feel free to adjust the amount of green curry paste based on your heat preference.
  • Using leftover rice is ideal for fried rice as it helps prevent clumping.
  • If you can’t find fresh Thai basil, regular basil with a touch of mint works as a substitute.