Thai Cooking Class, Melbourne

Use the left over green curry paste to cook green curry fried rice with baby eggplants, yumm!

Green Curry Fried Rice

2 tablespoons vegetable oil

1 ½ - 2 tablespoons green curry paste

100 g chicken breast/pork/prawns, diced

2 kaffir lime leaves, thinly sliced

2 cups cooked rice (cold rice)

1 teaspoon palm sugar

1 ½ tablespoons fish sauce

½ cup green peas or Thai baby eggplants 

A handful of sweet basil leaves (optional)

Heat the oil in a fry-pan or wok over medium-high. Add the green curry paste, stir fry until fragrant. Add meat or prawns and stir fry for 1-2 minutes or nearly cook. 

Pour in kaffir lime leaves, rice, palm sugar, fish sauce and green peas, stir fry for 2-3 minutes or until the rice is heated through.  Add sweet basil leaves and quickly mix through and serve hot.

Note: I used my own made fresh green curry paste