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Green Curry Fried Rice | Khao Pad Gang Keow Wan | ข้าวผัดแกงเขียวหวานไก่

Green Curry Fried Rice | Khao Pad Gang Keow Wan | ข้าวผัดแกงเขียวหวานไก่Let me just start off by saying I think green curry fried rice may be one of the boyfriend’s all-time favorite Thai dishes.  I say “one of” because the boyfriend tends to make proclaimations of favorites rather loosely.  Like when we’re driving in the car listening to music and he exclaims “This is my favorite song!” to one song… and then, to the very next song, “No, no, this is my favorite song!”

Both songs are good and deserving of being a favorite, so how do you choose?  I think green curry fried rice is similar in the boyfriend’s mind – a really excellent dish and definitely deserving of being his favorite, but really how can you choose just one favorite Thai dish when so many are so good?  

Green Curry Fried Rice | Khao Pad Gang Keow Wan | ข้าวผัดแกงเขียวหวานไก่In all reality, green curry fried rice is guaranteed to be a favorite for anyone who likes green curry.  It’s made in a very similar manner to green curry, starting with a good quality curry paste and coconut milk and then letting the other ingredients simmer in this fragrant sauce.  The wonderful thing about green curry fried rice, though, is that the rice actually soaks up all of this sauce so that every bite you take is infused with rich, spicy green curry. 

I’d have to say I agree with the boyfriend’s assessment – green curry fried rice is definitely deserving of being a favorite Thai dish.  Then again, I think I’d say that about all of the Thai foods I’ve tried so far… 

Green Curry Fried Rice | Khao Pad Gang Keow Wan | ข้าวผัดแกงเขียวหวานไก่


Green Curry Fried Rice | Khao Pad Gang Keow Wan | ข้าวผัดแกงเขียวหวานไก่

Makes 3-4 servings

Green Curry Fried Rice | Khao Pad Gang Keow Wan | ข้าวผัดแกงเขียวหวานไก่

Ingredients

  • 2 tablespoons green curry paste
  • 1 chicken breast
  • 1/2 cup coconut milk
  • 2 tablespoons fish sauce
  • 1/2 tablespoon sugar
  • 4 kaffir lime leaves
  • 1 cup green beans, cut into 2" pieces
  • 1 cup canned bamboo shoots, cut into 2" strips
  • 3 cups cooked jasmine rice, left out for a few hours
  • 1/2 cup Thai basil leaves
  • 1 red jalapeno pepper, sliced thinly into rings

Instructions

  1. Prepare your ingredients. Chop the green beans and bamboo shoots into pieces about 2" in length. Pluck the basil leaves from the stems and slice the small red peppers into thin rings.
  2. Heat oil in a pan over medium high heat. Add the curry paste and saute for a minute or two, just until fragrant. Then add the chicken and cook with the curry paste until it's no longer pink. Next add the coconut milk and kaffir lime leaves and let simmer. Adjust the seasonings at this point with fish sauce and sugar.
  3. Next add the green beans and bamboo shoots. Cook until they are done, but still firm. You may need to add a bit of water to help the green beans cook at this point; I've added up to 1/2 cup of water in increments until the green beans are done. If you use Chinese long beans instead of green beans, I've found this is not necessary.
  4. Next add the cooked rice and mix everything together until well incorporated. Then add the basil leaves and red pepper slices. Cook for another minute, just until the basil is wilted. Serve with a sprig of basil and cucumber slices on the side. Enjoy!

Recipe inspired by TheKanokwan1 and ThaiFoodStyle

14 comments… add one
  • ATIkah September 24, 2018, 6:31 am

    I wanna know.. is it spicy? And can we use onions and add more chillies to add the spice up?

    • Rachel October 1, 2018, 4:46 am

      Yes, you can definitely use additional chilis or more green curry paste to make it spicier.

  • Hannah April 27, 2018, 12:06 pm

    Hi all

    anyone tried with the packet rice? i didnt really want to use but am concious of time and not being able to leave fresh cooked rice out for a few hours when making this?

  • blakester October 22, 2015, 2:29 am

    I made this tonight, minus the chicken but I added grilled squid after the fact, and I added cashews when the beans and bamboo went in for a little extra crunch. It was *amazing*! GF was mightily impressed, as I’ve never attempted any kind of Southeast Asian cooking before. Thank you Rachel will consult again! :-D

    • Rachel October 22, 2015, 7:31 pm

      So glad to hear it, Blake!

  • Oswulf March 5, 2014, 10:31 am

    Step 2 “heat oil in a pan”. But there’s no oil in the recipe ingredients.

    • Rachel March 6, 2014, 3:10 pm

      Hi Oswulf, I tend not to include oil in the ingredients list as everyone has different preferences for type and amount of oil to use. I generally use 1-2 teaspoons of canola oil in my recipes.

  • Kavya June 1, 2013, 11:18 pm

    Yum. Loved the recipe. Went really well with my home-made green curry paste. As a suggestion to speed up cooking time, the veggies could be parboiled ahead of time.

  • Beck January 9, 2012, 9:35 pm

    Oh wow, this really was yum! As I was cooking it with a slightly more conservative audience in mind I used yellow curry paste… I also had a poached chopped chicken breast in the fridge which made this dish even faster to throw together at the end of the day and I actually like the texture it gave. Loved the zing from the kaffir lime leaves and the balanced flavours, I can see why it’s a favourite!

  • sonia August 28, 2011, 4:21 pm

    Hey, This is looking so Gud and Appetizing… !A very well made post with beautiful pictures.Loved it. I’ve bookmarked this special recipe of urs and wud love to give it a shot asap. Have a wonderful week ahead. Thanks & Regards, Sonia !!!

  • Rachel August 22, 2011, 9:48 pm

    Thanks Jessamin! The boyfriend and I have definitely been eating well since I started this Thai blog… I’m glad you’re enjoying the recipes too!

  • Jessamin August 22, 2011, 3:04 pm

    I made this tonight. Epic win! I could eat this every day of my life. This is the third recipe I’ve tried from this blog, all of them were wonderful. Good directions, easy to follow, great food.

  • Rachel July 31, 2011, 12:52 pm

    Thanks for your comment! I’m sure your green curry fried rice was a big hit!

  • Digital Printing July 28, 2011, 8:47 pm

    Hi there, your fried rice photo is beautiful and this makes me hungry, I made this last night and drove it to my friend’s house for the shower party!

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