Thai Fried Rice


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Thai Fried Rice mildly spiced with Thai green paste.

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A vibrantly flavoured green curry paste is at the heart of the Thai Fried Rice. The paste, which is used to flavour both the rice and the coconut sauce, is a blend of myriad flavours derived from tangy lemon, ginger, onions, garlic, coriander and some spices too. Rice cooked with crunchy vegetables, soy sauce and green curry paste is shaped into a ring, which is filled with the flavoured coconut sauce, making this a sumptuous meal that turns out to be an unforgettable experience for the taste buds.

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Thai Fried Rice recipe - How to make Thai Fried Rice

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

For The Green Curry Paste (makes Approx. 1 Cup)
2 tbsp finely chopped lemon grass (hare chai ki patti) stem
1 cup chopped coriander (dhania)
1/4 cup roughly chopped onions
1 tbsp roughly chopped garlic (lehsun)
10 green chillies , roughly chopped
1 tbsp coriander (dhania) powder
2 tbsp cumin seeds (jeera) powder
1/2 tsp freshly ground black pepper (kalimirch)
25 mm (1”) piece ginger (adrak)
salt to taste
1/2 tsp lemon juice
1/4 tsp grated lemon rind

For The Rice
3 cups cooked rice (chawal)
1 tbsp oil
1/4 cup finely chopped spring onions whites
1/2 cup thinly sliced and parboiled babycorn
1/2 cup thinly sliced capsicum
2 tbsp finely chopped spring onion greens
1 1/2 tsp finely chopped green chillies
salt and to taste
1 tsp soy sauce

For The Coconut Sauce
1/2 cup coconut milk
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 cup finely chopped spring onions whites
2 slit green chillies
1 tbsp finely chopped spring onion greens
1 tsp lemon juice

For The Garnish
1 tbsp finely chopped spring onion greens
Method
For the green curry paste

    For the green curry paste
  1. Combine all the ingredients and blend in a mixer to a fine paste, using enough water (approx. ½ cup). Keep aside.

For the rice

    For the rice
  1. Heat the oil in a wok or a kadhai, add the spring onion whites and sauté on a medium flame for 1 to 2 minutes.
  2. Add the baby corn and sauté on a medium flame for 1 minute.
  3. Add the capsicum, spring onion greens and sauté on a medium flame for 1 minute.
  4. Add the green chillies and 2 tbsp of the prepared green curry paste, mix well and cook on a medium flame for 1 minute.
  5. Add the rice, salt and pepper, mix well and cook on a medium flame for 1 minute.
  6. Add the soya sauce, mix well and cook on a medium flame for 1 to 2 minutes. Keep aside.

For the coconut sauce

    For the coconut sauce
  1. Heat the oil in a broad non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the spring onion whites and sauté on a medium flame for 1 minute.
  3. Add the green chillies, spring onion greens and sauté on a medium flame for 1 minute.
  4. Add the coconut milk, lemon juice, salt and ¼ cup of water and ½ tsp of the prepared green curry paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside.

How to proceed

    How to proceed
  1. Put the rice into a 7? ring mould and spread it evenly.
  2. Invert the ring over a serving plate and tap sharply to unmould the rice.
  3. Pour the coconut sauce in the centre and serve immediately garnished with spring onion greens.
Accompaniments

Bean Sprouts Salad in A Peanut Chilli Dressing 
Green Papaya Salad 
Hot and Sour Noodle and Vegetable Salad 
Hot and Sour Soup 

Nutrient values per serving
Energy245 cal
Protein2.2 g
Carbohydrates10.2 g
Fiber4.1 g
Fat22.1 g
Cholesterol0 mg
Vitamin A611.7 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.3 mg
Vitamin C24.7 mg
Folic Acid9.2 mcg
Calcium27.7 mg
Iron0.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium5.5 mg
Potassium95.4 mg
Zinc0.2 mg

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Reviews

Thai Fried Rice
5
 on 20 May 13 09:44 AM


The curry paste definitely lends a Thai touch to this rice but the coconut sauce for serving is the USP of this recipe.