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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).