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vegetable oil, for shallow frying
4 eggs
Marion’s Kitchen Thai Red Curry, which includes:
– BAMBOO SHOOTS
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
4 garlic cloves, roughly chopped
½ onion, diced
300g (10.5 oz) chicken thigh fillets, thinly sliced
5 cups cooked rice
1 cup Thai basil leaves*, to serve
sliced cucumber, to serve
Pour at least a 2cm (just under 1/2 inch) depth of oil into a wok or frying pan. Heat the oil over medium-high heat. When it’s hot, crack in an egg. Fry the egg until crispy at the edges and the yolk is cooked to your liking. Drain on paper towel and repeat with the remaining eggs.
Drain the BAMBOO SHOOTS and roughly chop them. Set aside for later.
Remove the oil from the wok, leaving behind 2 tablespoons. Place the wok over high heat. Add the garlic and the onion and stir-fry for a minute until softened. Next, add the chicken and stir-fry until the chicken is almost cooked. Add the THAI RED CURRY PASTE and cook for a minute or until fragrant. Stir through the COCONUT MILK, the drained bamboo shoots and the DRIED THAI HERBS & CHILLI. Simmer for 2-3 minutes to thicken slightly.
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 with slices of cucumber on the side.
– Use regular Italian basil if Thai basil is not available.
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