Thai Curry Fried Rice with Mixed Proteins
Fragrant jasmine rice stir-fried with red curry paste, shrimp, and chicken, finished with fish sauce and fresh basil for a restaurant-quality weeknight dinner.
- Total time
- 30 min
- Servings
- 2
- Calories
- 480
- Protein
- 38g
Ingredients
- 2 cups cooked jasmine rice, chilled or room temperature
- 2 tablespoons red curry paste
- ½ pound large shrimp, peeled and deveined
- ½ pound cooked chicken breast, cut into 0.5-inch cubes
- 1.5 tablespoons fish sauce
- 1.5 tablespoons lime juice (about 1 lime)
- ¼ cup fresh basil leaves (Thai basil preferred, or Italian)
- 2 tablespoons neutral oil (vegetable or canola)
Instructions
- 1
Set a large skillet or wok over medium-high heat and pour in 2 tablespoons of oil, tilting to coat the surface evenly.
- 2
When the oil shimmers and slides quickly when you tilt the pan (about 60 seconds), add the 2 tablespoons of red curry paste and stir constantly for 30 seconds until the paste turns darker and smells strongly fragrant.
- 3
Add the 0.5 pound of shrimp to the hot curry paste and cook, stirring once every 10 seconds, until the shrimp turn pink from head to tail and feel firm when pressed, about 2 minutes.
- 4
Add the 0.5 pound of cooked chicken cubes to the skillet and stir for 30 seconds to warm the chicken and coat it with the curry paste.
- 5
Add the 2 cups of cold rice to the skillet, breaking up any clumps by pressing and stirring with a wooden spoon until the rice separates into individual grains, about 2 minutes.
- 6
Pour in the 1.5 tablespoons of fish sauce and 1.5 tablespoons of lime juice, then stir the entire mixture constantly for 30 seconds until everything is combined and the rice glistens.
- 7
Remove the skillet from heat and sprinkle the 0.25 cup of fresh basil leaves over the top.
- 8
Stir gently for 5 seconds until the basil is distributed throughout, then immediately transfer to a serving bowl or platter.
Tools you’ll need
- 14-inch wok or large skillet
- wooden spoon or spatula
- cutting board
- knife
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