Featured in Thai Side Dishes:
Fried Rice with Green Curry

Fried Rice with Green Curry

This Khao Pad Kaeng Kiew Waan combines the rich and creamy goodness of green chicken curry soup, but served up with the rice already in it for a delicious plate lunch or side dish. Made with lots of fresh Thai sweet basil, pea eggplants, and juicy chunks of chicken.

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Ingredient List:

• 4 Cups Thai Jasmine Rice
  (Pre-cooked, cold)
• 1 large Chicken Thigh
  (bone and skin removed, cut into small pieces)
• 2 Cups Coconut Milk
  (divided)
• 1 Tablespoon Thai Green Curry Paste
• 1/2 Cup Pea Eggplants
  (stems removed)
• 1 - 2 Cups Thai Sweet Basil
  (Horapah basil)
• 1 Thai Long Chili
  (sliced diagonally)
• 6 Kaffir Lime leaves
• 1 or 2 bunches Fresh Green Peppercorns
• 2 teaspoons Coconut Sugar
• 1 teaspoon Fish Sauce
  (or as needed)

Basic Directions:

Earlier in the day, make some white rice so it has time to cool.

Remove the bone and skin from a large chicken thigh and cut the meat into 1/2 inch cubes.

Add half of the coconut milk to a cold wok or frying pan. When it starts to get hot, add the green curry paste and stir it in well. Cook until oils are separated.

Add the chicken, stir it into the curry and fry until it is fully cooked.

Add the coconut sugar and stir it in until it melts in completely, then add the second half of the coconut milk. Stir in well and let the mixture start to bubble again.

Add green peppercorn, kaffir lime leaves, pea eggplants and stir it all well. Let it get hot and cook, slowly bubbling, for about 5 minutes.

Turn the heat on as high, then add the rice. Stir it in well and keep flipping it from the bottom. Let it fry and start to get browned a little in some places. Serve hot.

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