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Green Curry Fried Rice

Green Curry Fried Rice with Crispy Chicken

Green curry fried rice made with an easy and delicious homemade curry paste. Served with crispy, juicy chicken.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

For the Green Curry Paste:

  • 1 jalapeño seeded or not*
  • 2 lemongrass stalks chopped
  • 3 garlic cloves
  • 1 lime zest and juice
  • 3 Tbsp ginger minced
  • 6 green onions
  • 1 heaped cup cilantro
  • 3 kaffir lime leaves dried
  • 1/4 cup neutral oil
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp sugar
  • 1/2 tsp salt

For the chicken and rice:

  • 6 boneless skinless chicken thighs or 2 breasts
  • 2 Tbsp soy sauce or fish sauce, divided**
  • 2 Tbsp cornstarch
  • 1/4 cup coconut milk
  • 4-5 cups cooked rice cooled
  • 1/4 cup sliced green onion
  • 1/4 cup chopped cilantro and/or Thai basil

Instructions
 

First, make the green curry paste.

  • Add the lemongrass and the garlic to a food processor and process until finely chopped.
  • Add in the jalapeño, lime zest, ginger, green onions, cilantro and kaffir lime leaves. Process again until all is finely chopped.
  • Add in the oil, turmeric, cumin, coriander, sugar and salt. Process until mostly smooth but retain a bit of texture.Set aside.***

Make the chicken and rice:

  • Cut the chicken into bite sized pieces and combine in a bowl with 2 Tbsp of the green curry and 1 Tbsp soy sauce. Let sit for 20-30 minutes.
  • Add the cornstarch in with the chicken and toss well.
  • Heat a thin layer of oil in a large skillet and when it’s hot add in the chicken.
  • Let cook, stirring once or twice, until brown, crisp and cooked through. About 4-5 minutes.
  • Remove the chicken to a paper towel lined plate and set aside.
  • If there’s a large amount of oil in the skillet remove all but about 2 Tbsp. Add in 2 Tbsp green curry paste and let cooke 1-2 minutes. Add in the coconut milk, rice and 2 Tbsp soy sauce. Cook, stirring often, until well combined and hot.
  • Top with the green onion, cilantro and chicken.
  • Serve with lime and the extra curry paste.

Notes

*if you don’t like heat remove the seeds from the jalapeño
**using soy sauce keeps this vegetarian (and leaving out the chicken, of course - crispy tofu would be delish too!)
***you can make the curry paste days, or even a week in advance
Keyword green curry fried rice
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