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Thai Fried Rice with Coconut Sauce

Nov-17-2016
Rita Arora
20 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Thai Fried Rice with Coconut Sauce RECIPE

A vibrantly flavoured green curry paste is at the heart of this Thai Fried Rice. The paste, which is used to flavour both the rice and the coconut sauce is a blend of myriad flavours derived from tangy lemon, ginger, onions, garlic, coriander and some spices too. The rice is cooked with crunchy vegetables.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Thai
  • Stir fry
  • Blending
  • Basic recipe
  • Healthy

Ingredients Serving: 4

  1. For the Green Curry Paste (makes Approximately 1 Cup):
  2. 2 tbsp finelychopped lemon grass
  3. 1 cup chopped coriander
  4. 1/4 cup roughly chopped onions
  5. 1 tbsp roughly chopped garlic
  6. 5-10 green chillies, roughly chopped
  7. 1 tbsp coriander (dhania) powder
  8. 1 tbsp cumin powder
  9. 1/2 tsp freshly ground black pepper
  10. 1 inch piece ginger (adrak)
  11. Salt to taste
  12. 1/2 tsp lemon juice
  13. 1/4 tsp grated lemon rind
  14. For The Rice:
  15. 3 cups cooked rice
  16. 2 tbsp oil
  17. 1/4 cup finely chopped spring onions whites
  18. 1/2 cup thinly sliced and parboiled baby corn
  19. 1/2 cup thinly sliced capsicum
  20. 2 tbsp finely chopped spring onion greens
  21. 1 and 1/2 tsp finely chopped green chillies
  22. Salt to taste
  23. 1 tsp soy sauce
  24. For the Coconut Sauce:
  25. 1/2 cup coconut milk
  26. 2 tbsp oil
  27. 1/2 tsp cumin seeds
  28. 1/4 cup finelychopped spring onions whites
  29. 1 slit green chilli
  30. 1 tbsp finelychopped spring onion greens
  31. 1 tsp lemon juice
  32. To garnish:
  33. 1 tbsp finely chopped spring onion greens

Instructions

  1. For the green curry paste, combine all the ingredients and blend in a mixer to form a fine paste while using enough water (approximately 1/2 cup). Keep it aside.
  2. For the rice, heat the oil in a wok or a kadhai, add in the spring onion whites and saute on a medium flame for 1 to 2 minutes. Next add in the baby corn and saute on a medium flame for 1 minute. Then add the capsicum, spring onion greens and saute on a medium flame for 1 minute.
  3. Add in the green chillies and 2 tbsp of the prepared green curry paste, mix it well and cook on a medium flame for 1 minute. Add the rice, salt and pepper, mix it well and cook on a medium flame for 1 minute.
  4. Add in the soya sauce, mix it well and cook on a medium flame for 1 to 2 minutes. Keep it aside.
  5. For the coconut sauce, heat the oil in a broad non-stick pan and add in the cumin seeds. When the seeds crackle, add in the spring onion whites and saute on a medium flame for 1 minute.
  6. Add in the green chillies, spring onion greens and saute on a medium flame for 1 minute.
  7. Add in the coconut milk, lemon juice, salt and 1/4 cup of water and 1/2 tsp of the prepared green curry paste. Mix it well and cook on a medium flame for 2 minutes while stirring continuously. Keep it aside.
  8. Put the rice into a 7 inch ring mould (greased) and spread it evenly.
  9. Invert the ring over a serving plate and tap sharply to unmould the rice. Pour the coconut sauce in the centre or in a bowl and serve it immediately with a garnish of spring onion greens.

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Shiva Pande
Nov-17-2016
Shiva Pande   Nov-17-2016

Looks so interesting!

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