Green Curry Shrimp Fried Rice
If you happen to have a couple extra tablespoons of curry paste left but not enough to make a batch of curry, it goes great with rice. 2-3 tablespoons is enough paste for 3 cups of fried rice. Simply fry the paste for a minute. Add in coconut milk, sugar, and fish sauce. Simmer that for 3 minutes. Add in your protein and veggies, if any. Shrimp will take 3 minutes, chicken 6 minutes. Add in the rice and cook for 3 more minutes, breaking up all of the lumps. You can use either red or green curry paste. There is no wrong here.
Servings: 2
Ingredients
- 12 large shrimp peeled and deveined
- 4 tsp fish sauce
- 2 tbsp vegetable oil
- 3 tbsp green curry paste
- 2 tsp palm sugar chopped
- 1/2 cup coconut milk
- 6 kaffir lime leaves julienned
- 1 cup frozen peas and carrots defrosted
- 3 cups day old white rice
- 1/2 cup Thai basil chopped
Instructions
- Marinate the shrimp in 2 tsp of fish sauce for 10 minutes.
- Heat up cooking oil in a large sauté pan over medium heat. Fry the green curry paste for 1 minute.
- Pour in the coconut milk, sugar, and the rest of the fish sauce. Simmer for 2 minutes.
- Add in the shrimp, vegetables, and lime leaves. Simmer for 3 minutes or until the shrimp are 75% cooked through.
- Add in the rice. Break up all of the lumps. Toss in the curry sauce, making sure that all of the rice is evenly coated. Cook for 3 minutes.
- Turn off the heat. Stir in the basil.
