Thai Fried Rice
by Tarla Dalal
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Added to 610 cookbooks
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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.
- Combine all the ingredients and blend in a mixer to a fine paste, using enough water (approx. ½ cup). Keep aside.
- 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.
- Add the baby corn and sauté on a medium flame for 1 minute.
- Add the capsicum, spring onion greens and sauté on a medium flame for 1 minute.
- Add the green chillies and 2 tbsp of the prepared green curry paste, mix well and cook on a medium flame for 1 minute.
- Add the rice, salt and pepper, mix well and cook on a medium flame for 1 minute.
- Add the soya sauce, mix well and cook on a medium flame for 1 to 2 minutes. Keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the spring onion whites and sauté on a medium flame for 1 minute.
- Add the green chillies, spring onion greens and sauté on a medium flame for 1 minute.
- 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.
- Put the rice into a 7? ring mould and spread it evenly.
- Invert the ring over a serving plate and tap sharply to unmould the rice.
- Pour the coconut sauce in the centre and serve immediately garnished with spring onion greens.
Nutrient values per serving
|Vitamin A||611.7 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||24.7 mg|
|Folic Acid||9.2 mcg|
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