Thai Fried Rice
by Tarla Dalal
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.
Thai Fried Rice recipe - How to make Thai Fried Rice
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
For the green curry paste
- For the green curry paste
- 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
- 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.
For the coconut sauce
- For the coconut sauce
- 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.
How to proceed
- How to proceed
- 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.
Thai Fried Rice Video by Tarla Dalal
| Energy | 245 cal |
| Protein | 2.2 g |
| Carbohydrates | 10.2 g |
| Fiber | 4.1 g |
| Fat | 22.1 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 27.7 mg |
| Iron | 0.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 5.5 mg |
| Potassium | 95.4 mg |
| Zinc | 0.2 mg |
I tried without onions and garlic .. Awesome taste.. I used American corn replace of baby corn.. With Thai green curry
The curry paste definitely lends a Thai touch to this rice but the coconut sauce for serving is the USP of this recipe.