Thai Style Red Curry Fried Rice

October 16, 2020

This Thai Style Red Curry Fried Rice is my current favorite fried rice. It is so tasty and amazingly good on its own.

First, I want to apologize for not being able to reply your comments. I know I’ve been really bad at replying. There are few more accounts to manage now aside from this blog. It’s not that I am complaining. I am happy that there’s the YouTube channel now.

Also, I’ve recently reconnected with my Facebook friends and trying my best to post regularly. I am mostly active on Instagram and I find it amazing how people interact with me through Instagram. And this reminds me that I haven’t visited Pinterest for eons now! Hmm, I need to find time for Pinterest!!

Now, my post for today…

My obsession with anything red curry is not over. After the Thai Style Red Curry Noodle Soup, I bought more red curry paste. Although the ones I found was a little more expensive than the one I was usually getting (which was still unavailable – booo!!), but I didn’t care.

As a Filipina, I love my rice like crazy! And there’s no question how much I love fried rice. What I love about fried rice is that it’s an all-in-one meal. You have the rice, eggs, meat (if you are adding) and veggies in one dish. Also, it is not difficult and doesn’t take a lot of time to prepare.

My go-to fried rice is a garlic fried rice with corn, lots of sliced spring onions and eggs, and seasoned with only salt. Maybe I’ll make another version and will share it with you.

For today, let me just share with you my current fried rice obsession – Thai Style Red Curry Fried Rice.

Like any fried rice I’ve made before, this fried rice with red curry paste is an all-in-one meal. However, this fried rice is so different from the ones I made before since this is tastier because of the use of red curry paste. It’s like I wouldn’t even miss the egg, meat and corn.

Seriously, this is the first fried rice I’ve made where I told myself that it’s perfect even without the egg. And if you know me well, you know how much I love fried eggs! But for the sake of photography, I added eggs and other stuff.

I chose corn to mix with fried rice because I love some texture and I love the sweetness of the corn, although I would love to add green peas later. Even broccoli would do – anything green that goes well with fried rice.

I love how delicious this turned out. It is so flavorful, aromatic and a little spicy. One of the things I also love about this is it is so easy to prepare and oh, the cooking itself will not take you more than 15 minutes. Perfect for those who are in a hurry but still would want to enjoy an amazing meal.

Notes:

  • It is better to use a day-old rice.
  • You can use your choice of meat.
  • Adjust the red curry paste according to your liking. The one I used was mildy spicy. Next time, I would add a tsp or two of Thai roasted chili paste – yum!
  • I used coconut milk powder, but you can use canned coconut milk. Please be careful if using canned/liquid coconut milk because your fried rice may turn mushy. If the texture of your rice is closer to the “dry” side, it is fine to use canned/liquid coconut milk – I say you start from 1 tsp and add little by little. If your rice is too fluffy or soft, I suggest using coconut milk powder.
  • If using canned/liquid coconut milk, skip the coconut powder and water in the ingredients list.

Wanna see how I made this delicious fried rice? I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like, and subscribe. Hope to see you there!

I hope my friends at Fiesta Friday #350 will love this. And oh, I am co-hosting this week – I hope you can stop by and join us.

I am also sharing this at WEEKEND POTLUCK #451 | #COOKBLOGSHARE WEEK 42 | Full Plate Thursday, 507 | Happiness is Homemade | Lou Lou Girls Fabulous Party #343 | What’s for Dinner? Sunday Link up #287 |

Print

Thai Style Red Curry Fried Rice

It is so flavorful, aromatic and a little spicy. It is amazing on its own. It is also so easy to prepare and doesn’t take a lot of time.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 2 tbsp cooking oil
  • 4 cloves garlic chopped
  • 100 g shrimps shelled and deveined
  • ½ cup corn kernel optional
  • 3-4 tbsp red curry paste I used mildly spicy
  • 3-4 cups of day-old rice
  • 1-2 tbsp coconut milk powder see notes
  • 1 tbs water see notes
  • 1-2 tsp fish sauce
  • Salt to taste
  • Sliced spring onions to garnish
  • Roughly chopped coriander to garnish
  • Sliced chili to garnish
  • Fried eggs to serve
  • Lime juice

Instructions

  1. In a pan over medium heat, add cooking oil.
  2. When the oil is hot enough, add garlic and cook until fragrant.
  3. Add shrimps and cook until it turns orange in color.
  4. Next, add red curry paste and coconut milk powder (or canned coconut milk if that’s what you are using, but remember add 1 tsp at a time). Mix well. You can take out some of the cooked shrimps to use as toppings later.
  5. Now, it is time to add corn (if using) or other veggies of choice like green peas or carrots. Just cook for a few minutes.
  6. Add day-old rice and mix until even in color. Cook the fried rice for a few minutes while stirring occasionally.
  7. Add water and fish sauce – mix again.
  8. Season with salt and do a taste it. Adjust as per your liking.
  9. Turn off the heat and it’s time to serve your delicious fried rice with your choice of garnish and fried eggs if you like. 😉

Recipe Notes

  • It is better to use a day-old rice. 
  • You can use your choice of meat. 
  • Adjust the red curry paste according to your liking. The one I used was mildy spicy. Next time, I would add a tsp or two of Thai roasted chili paste – yum! 
  • I used coconut milk powder, but you can use canned coconut milk. Please be careful if using canned/liquid coconut milk because your fried rice may turn mushy. If the texture of your rice is closer to the “dry” side, it is fine to use canned/liquid coconut milk – I say you start from 1 tsp and add little by little. If your rice is too fluffy or soft, I suggest using coconut milk powder. 
  • If using canned/liquid coconut milk, skip the coconut powder and water in the ingredients list.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

Thanks a bunch for spending your precious time with me!

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