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Thai Green Curry Fried Rice with Leftover Chicken: Easy 10-Minute Recipe

Thai Green Curry Fried Rice with Chicken
Thai Green Curry Fried Rice with Leftover Chicken is a 10-minute recipe! Perfect for those mid-week lunches or dinners. Just use the leftover chicken from your latest roast chicken dinner. We love using leftovers for delicious new recipes! 
This green curry fried rice is a spicy dish eaten all over Thailand. We have visited many times on our travels, and this is our version of one of our favourite Thai street food dinners. 
If you like Thai green curry, or you are looking for a green curry recipe, this might be just something a little different for you to try.
Thai green curry chicken fried rice
This green curry fried rice is very simple to make just using a handful of ingredients. It takes about 10 minutes to prepare and cook. 
Green curry fried rice with chicken
Use with leftover cooked rice or packets of ready-cooked rice. Both options have a better texture for fried rice, plus, it keeps the recipe quick and easy to cook.
How to make green curry fried rice
The recipe calls for Thai green curry paste but you could easily substitute for a red curry paste if you prefer. Likewise, if you don’t have leftover chicken you could choose a different protein such as cooked prawns or tofu. 
Leftover chicken green curry fried rice
We use some chopped-up fine green beans in this recipe but you can use whatever vegetables you have in the fridge. For example, you could peppers, aubergines, onion, carrots, bamboo shoots, or baby corn.
10-minute green curry fried rice
Green curry fried rice recipe

Quick links to information in this post

Thai Green Curry Fried Rice (serves 2)

Ingredients

150g – 200g Leftover Cooked Chicken, roughly torn
1/2 Tbsp Vegetable Oil
1/2 – 1 Tbsp Thai Green Curry Paste (use less paste if you want it to be less spicy)
250g Cooked Rice
A handful of Fine Green Beans, chopped into bitesize pieces
2-3 Tbsp of Water
100ml Coconut Milk
Pinch of Dried Red Chilli Flakes (optional)
Pinch of Dried Sweet Basil Leaves (optional)
Pinch of Dried Kaffir Lime Leaves (optional)
A small handful of Fresh Coriander leaves, roughly chopped

Method

In a large frying pan fry the cooked chicken in a little vegetable oil until heated through. Then stir through the Thai green curry paste. Stir well to combine.
Push the chicken to the edge of the pan and add the cooked rice and green beans along with a few tablespoons of water. Stir until heated through.
Add the coconut milk and dried spices (if using), stir well until the coconut milk has been reduced completely into the rice.
Serve immediately with fresh coriander.

Prep Time
3 minutes

Cook Time
7 minutes

Total Time
9 minutes

Ingredients

150g – 200g Leftover Cooked Chicken, roughly torn

1/2 Tbsp Vegetable Oil

1/2 – 1 Tbsp Thai Green Curry Paste (use less paste if you want it to be less spicy)

250g Cooked Rice

A handful of Fine Green Beans, chopped into bitesize pieces

2-3 Tbsp of Water

100ml Coconut Milk

Pinch of Dried Red Chilli Flakes (optional)

Pinch of Dried Sweet Basil Leaves (optional)

Pinch of Dried Kaffir Lime Leaves (optional)

A small handful of Fresh Coriander leaves, roughly chopped

Instructions

In a large frying pan fry the cooked chicken in a little vegetable oil until heated through. Then stir through the Thai green curry paste. Stir well to combine.Push the chicken to the edge of the pan and add the cooked rice and green beans along with a few tablespoons of water. Stir until heated through.Add the coconut milk and dried spices (if using), stir well until the coconut milk has been reduced completely into the rice.Serve immediately with fresh coriander.

Notes

Swap the chicken for cooked prawns or tofu if you prefer. And use any vegetables you have in the refrigerator.

How to make Thai green curry fried rice
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Written by Keith4444

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