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vegetable oil for shallow frying, plus 2 tbsp extra for stir-frying
4 eggs
4 garlic cloves, roughly chopped
½ onion, diced
300g (10.5 oz) chicken thigh fillets, thinly sliced
2 tbsp Marion’s Kitchen Thai Red Curry Paste
4 cups cooked rice
1 cup Thai basil leaves*, to serve
finely sliced long red chilli, to serve
Pour a 2cm (just under 1 inch) depth of oil into a wok or small frying pan and place over medium-high heat. When it’s hot, crack in an egg and fry until crispy at the edges and the yolk is cooked to your liking. Drain on paper towel and repeat with the remaining eggs.
Heat 2 tablespoons of vegetable oil in a wok or large frying pan over high heat. Add the garlic and the onion and stir-fry for a minute. Add the chicken and stir-fry until the chicken is almost cooked. Now add the Thai red curry paste and cook for a minute or until fragrant.
Add the rice and stir-fry until evenly mixed. Toss through the basil and remove from heat. Serve fried rice topped with an egg and sprinkled with slices of chilli.
– Use regular Italian basil if Thai basil is not available.
Will make again with some changes
I made this with my local grocery stores Thai Ted Curry and it was good! My kids loved it. Right away after cooking the chicken though I knew there was going to be an issue because I could see there was no way it was gonna flavour all that rice. It was gonna be extremely dry and hard to mix all that rice around to get flavour. So I added some water and extra curry powder since I didnt have more red curry paste. I also needed to add salt and used a full large onion. So, next time, more red curry paste! At least 3 tbsp I think if not more, especially if I use the full 4 cups of cooked rice. This problem might be avoided with another red curry paste that’s more powerful or spicy. Im guessing Marion’s is 😉 wish we could get it in Canada! Great recipe that’s a keeper though! Thank you ❤️