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Thai Green Curry Fried Rice

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We took two of our favourite dishes, Thai green curry and fried rice, and made it into one amazing dinner! And it’s all done in one pan, meaning less washing up afterwards.

WATCH THIS RECIPE

THAI GREEN CURRY FRIED RICE

PREP TIME

5 minutes
COOK TIME

10 minutes
SERVES

4
Ingredients

Marion’s Kitchen Thai Green Curry, which includes:

– THAI GREEN CURRY PASTE

– COCONUT MILK

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS

2 tbsp vegetable or canola oil

½ onion, diced

100g (3.5 oz) green beans, cut into 2cm (0.8 inch) batons

50g (about 2 oz) pea eggplant*

250g (about 9 oz) peeled and deveined prawns

5 cups cooked rice

1 cup Thai basil leaves*

sliced long red chillies, to serve (optional)

cucumber, to serve (optional)

spring onion, to serve (optional)

lime, to serve (optional)

Steps
Step 1

Drain the BAMBOO SHOOTS and set aside for later.

Step 2

Heat the vegetable oil in a wok or large frying pan over high heat. Add the onion and stir-fry for a minute. Add the THAI GREEN CURRY PASTE and cook for a minute or until fragrant. Stir through the COCONUT MILK, DRIED THAI HERBS & CHILLI, green beans and the pea eggplant. Simmer for a minute until vegetables are just tender and sauce has thickened slightly.

Step 3

Add the prawns and simmer until just cooked.

Step 4

Add the rice and stir-fry until evenly mixed through. Remove from heat and toss through the Thai basil. Garnish with red chillies if using.

Note Icon

NOTES:

– In Thailand, ‘pea eggplants’ are known as mak-heua puang (มะเขือพวง). They add a slightly bitter, herbal flavour to Thai curries. Find them at specialty Thai or Asian grocers. Alternatively use regular eggplant, diced.

– Use regular Italian basil if Thai basil is not available.

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