Name: Thai Fried Rice with Coconut Sauce recipe by Rita Arora at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: For the Green Curry Paste (makes Approximately 1 Cup):; 2 tbsp finelychopped lemon grass; 1 cup chopped coriander; 1/4 cup roughly chopped onions; 1 tbsp roughly chopped garlic; 5-10 green chillies, roughly chopped; 1 tbsp coriander (dhania) powder; 1 tbsp cumin powder; 1/2 tsp freshly ground black pepper; 1 inch piece ginger (adrak); Salt to taste; 1/2 tsp lemon juice; 1/4 tsp grated lemon rind; For The Rice:; 3 cups cooked rice; 2 tbsp oil; 1/4 cup finely chopped spring onions whites; 1/2 cup thinly sliced and parboiled baby corn; 1/2 cup thinly sliced capsicum; 2 tbsp finely chopped spring onion greens; 1 and 1/2 tsp finely chopped green chillies; Salt to taste; 1 tsp soy sauce; For the Coconut Sauce:; 1/2 cup coconut milk; 2 tbsp oil; 1/2 tsp cumin seeds; 1/4 cup finelychopped spring onions whites; 1 slit green chilli; 1 tbsp finelychopped spring onion greens

ABOUT Thai Fried Rice with Coconut Sauce RECIPE

A vibrantly flavoured green curry paste is at the heart of this Thai Fried Rice. The paste, which is used to flavour both the rice and the coconut sauce is a blend of myriad flavours derived from tangy lemon, ginger, onions, garlic, coriander and some spices too. The rice is cooked with crunchy vegetables.

Ingredients Serving: 4

For the Green Curry Paste (makes Approximately 1 Cup):
2 tbsp finelychopped lemon grass
1 cup chopped coriander
1/4 cup roughly chopped onions
1 tbsp roughly chopped garlic
5-10 green chillies, roughly chopped
1 tbsp coriander (dhania) powder
1 tbsp cumin powder
1/2 tsp freshly ground black pepper
1 inch piece ginger (adrak)
Salt to taste
1/2 tsp lemon juice
1/4 tsp grated lemon rind
For The Rice:
3 cups cooked rice
2 tbsp oil
1/4 cup finely chopped spring onions whites
1/2 cup thinly sliced and parboiled baby corn
1/2 cup thinly sliced capsicum
2 tbsp finely chopped spring onion greens
1 and 1/2 tsp finely chopped green chillies
Salt to taste
1 tsp soy sauce
For the Coconut Sauce:
1/2 cup coconut milk
2 tbsp oil
1/2 tsp cumin seeds
1/4 cup finelychopped spring onions whites
1 slit green chilli
1 tbsp finelychopped spring onion greens
1 tsp lemon juice
To garnish:
1 tbsp finely chopped spring onion greens

Instructions

For the green curry paste, combine all the ingredients and blend in a mixer to form a fine paste while using enough water (approximately 1/2 cup). Keep it aside.
For the rice, heat the oil in a wok or a kadhai, add in the spring onion whites and saute on a medium flame for 1 to 2 minutes. Next add in the baby corn and saute on a medium flame for 1 minute. Then add the capsicum, spring onion greens and saute on a medium flame for 1 minute.
Add in the green chillies and 2 tbsp of the prepared green curry paste, mix it well and cook on a medium flame for 1 minute. Add the rice, salt and pepper, mix it well and cook on a medium flame for 1 minute.
Add in the soya sauce, mix it well and cook on a medium flame for 1 to 2 minutes. Keep it aside.
For the coconut sauce, heat the oil in a broad non-stick pan and add in the cumin seeds. When the seeds crackle, add in the spring onion whites and saute on a medium flame for 1 minute.
Add in the green chillies, spring onion greens and saute on a medium flame for 1 minute.
Add in the coconut milk, lemon juice, salt and 1/4 cup of water and 1/2 tsp of the prepared green curry paste. Mix it well and cook on a medium flame for 2 minutes while stirring continuously. Keep it aside.
Put the rice into a 7 inch ring mould (greased) and spread it evenly.
Invert the ring over a serving plate and tap sharply to unmould the rice. Pour the coconut sauce in the centre or in a bowl and serve it immediately with a garnish of spring onion greens.

Similar Recipes