The past week has been all about food for me. I have either been cooking from my younger sister’s checklist or eating out, taking her to some of our favorite restaurants here. My little sister loves food and though she has started cooking herself now, she would rather have me cook food for her. Before she came home, she said she was going to give me a list of recipes that she wanted me to do for her from my blog and thai green curry was one of them. So, this weekend, I decided to oblige and started making the green curry paste when our plans suddenly changed and we decided to go out with packed lunch boxes as the weather was gorgeous and we just couldn’t spend it at home. Since, I was halfway through the process, I decided to change the menu and make a green curry fried rice instead of curry and rice separately. It is such an easy recipe to make if you already have the green curry paste made beforehand. Even otherwise making fresh green curry is not all that difficult if you have all the ingredients with you. I am not a big fa of fried rice in general but this, I can eat anytime.I have already posted green curry before and I followed the same recipe for my green curry paste.
For the green curry paste (refer Green curry with vegetable and tofu recipe)
- 1 cup cooked and cooled rice (white or brown)
- 1/4 cup green curry paste
- 2 cup veggies of your choice (snap peas, brocolli, zucchini, squash, bell peppers)
- 1/2 cup tofu
- 2 tbsp coconut oil
- 1/4 cup coconut milk
- salt to taste
- pepper to taste
- handful of basil leaves
Prepare the green curry paste as mentioned in the link and set aside. If you are using store bought curry paste use 3 tbsp of the paste instead.
In a wok, add the oil and heat it. When hot, add the green curry paste and saute it for 2 to 3 minutes in medium until the raw smell of ginger and garlic is gone.
Add the veggies to it and saute in medium high flame until the veggies are cooked. They should still have some bite to it.
When done add the coconut milk, salt and pepper to it and give it a mix. If the mixture is too dry you can add more coconut milk as necessary. Now add the cooked cooled rice and mix everything well.
Roughly chop the basil and mix well. Serve hot!