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Veg Green Curry Fried Rice

Everyone's favourite Thai curry reimagined as a fried rice and infused with the smokiness of a hot wok. Quick and perfect for when green curry cravings strike.

Prep: 10 mins
Cook: 10 mins
Serves: 2
    • 2 tsp. vegetable oil
    • 1 x 50g Blue Dragon Green Curry Paste Pot
    • 100ml Blue Dragon Coconut Milk
    • 160g green beans, sliced into quarters
    • 220g jasmine rice (uncooked weight), cooked and cooled
    • 1 red pepper, thinly sliced
    • 80g bean sprouts
    • 1 tbsp Blue Dragon Light Soy Sauce
    • Crispy fried onions or shallots
    • 1 red chilli, finely sliced
    • 1 lime, cut into 2-3 wedges
    1. Heat the oil in a wok over a high heat. Add the Curry Paste and fry for a few seconds, then add the Coconut Milk, green beans and 50ml of water. Stir to combine, then cover and simmer for 5-6 minutes until the sauce has reduced by half and the beans have softened slightly.
    2. Uncover, then add the rice, peppers, bean sprouts and Light Soy Sauce. Stir fry for 2-3 minutes until the rice is warmed through, the bean sprouts and peppers have softened slightly, and the curry sauce has fully absorbed into the rice.
    3. Serve with a sprinkling of crispy fried onions, sliced chilli and a wedge of lime on the side.