Thai Green Curry Fried Rice

Marion’s Kitchen Thai Green Curry Fried Rice INGREDIENT Thai Green Curry Fried Rice European Print This

Serves: 4

Nutrition facts: – calories – fat

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 green beans, cut into 2cm batons

50g pea eggplant*

250g peeled and deveined prawns

5 cups cooked rice

1 cup Thai basil leaves*

sliced long red chillies, cucumber, spring onion and lime to serve (optional)

Instructions

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.

*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.