Green curry fried rice
Pailin's Kitchen · ♥ 3.5K likes · 212.6K views · 9 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 tbsp green curry paste
- sugar
- coconut milk
- Thai basil
- kefir lime leaves
- 1 cup vegetables
- chicken breast
- 1 tsp soy sauce
- vegetable oil
- 300 g rice
Cut the chicken into spoon-sized pieces and marinate in the soy sauce and a little vegetable oil while cutting the vegetables.
Use rice that was not cooked too soft; if it is near soft, dry it out in the fridge first, since the coconut milk makes the sauce wetter than usual.
- vegetable oil
Heat the wok on medium; add a little oil and the curry paste without waiting for the oil to heat, so the paste heats slowly and does not burn.
- 1 tsp fish sauce
Saute the paste a few minutes, then add the coconut milk, the sugar and a teaspoon of fish sauce; reduce so there is not too much liquid.
Add the chicken and cook briefly, then the vegetables and lime leaves, until the chicken is about 70% done. Keep the heat moderate, since curry paste and coconut milk burn.
Add the rice and stir-fry until the chicken is done.
Turn off the heat, then toss in the Thai basil so it does not turn black.
Thai basil off the heat, and plating