THAI CURRY RICE RECIPES

Name: Thai Style Fried Rice... With a Curry Flavor, Hmmm!!!
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 4 cups of cold steamed jasmine rice; 3 tablespoons peanut oil or 3 tablespoons vegetable oil; 1 large onion, finely chopped; 1 fresh red chili pepper, seeded and sliced; 1 -2 fresh green chile (I use serrano); 1 -2 tablespoon Thai red curry paste (I use Thai Kitchen brand); 1 -1 1/2 teaspoon curry powder; 1 pork chops or 1 chicken breast, finely diced; 3 -4 garlic cloves, crushed; 1 lb raw shrimp, shelled and de-veined (chopped if large) (optional); 2 eggs, beaten with; pepper, and; 1 teaspoon soy sauce (I use Kikkoman brand); 2 -3 tablespoons of thai-style fish sauce (for the saltiness, I usually go easy and then let people add more themselves); 1/8-1/2 teaspoon pepper (to taste); 3/4-1 cup chopped green onion, including tops; according to your taste chopped fresh cilantro (coriander) or chopped fresh basil (to garnish)

THAI STYLE FRIED RICE... WITH A CURRY FLAVOR, HMMM ...

Thai Style Fried Rice... With a Curry Flavor, Hmmm ... image

My husband once had this Thai fried rice that was not only spicy-hot, but had a distinct curry flavor. After visiting a Thai restaurant in Jacksonville and him exclaiming "That's it!" I knew I had to try and replicate it. We like things spicy-hot, so adjust chilies and red curry paste according to your taste buds!!

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

4 cups of cold steamed jasmine rice
3 tablespoons peanut oil or 3 tablespoons vegetable oil
1 large onion, finely chopped
1 fresh red chili pepper, seeded and sliced
1 -2 fresh green chile (I use serrano)
1 -2 tablespoon Thai red curry paste (I use Thai Kitchen brand)
1 -1 1/2 teaspoon curry powder
1 pork chops or 1 chicken breast, finely diced
3 -4 garlic cloves, crushed
1 lb raw shrimp, shelled and de-veined (chopped if large) (optional)
2 eggs, beaten with
pepper, and
1 teaspoon soy sauce (I use Kikkoman brand)
2 -3 tablespoons of thai-style fish sauce (for the saltiness, I usually go easy and then let people add more themselves)
1/8-1/2 teaspoon pepper (to taste)
3/4-1 cup chopped green onion, including tops
according to your taste chopped fresh cilantro (coriander) or chopped fresh basil (to garnish)

Steps:

Be sure rice is completely cool, better cold!
Heat oil in wok over medium heat and stir-fry onions and chilies until soft.
Add the the red curry paste along with the curry powder to the pan and fry until the oil separates from the mixture.
Along with the garlic, add pork or chicken and fry until cooked.
Add shrimp and cook until they turn pink.
Add rice and toss thoroughly until coated with curry mixture and heated through.
If your wok is large enough, push rice to side and pour eggs into center. Cook and stir until eggs just start to set, then mix with rice, tossing on high until eggs are cooked. (Cook eggs in small fry pan until they just start to set if wok is not large enough, then add to rice.).
Sprinkle pepper and fish sauce evenly over top and lightly toss, remove from heat.
Now lightly toss the chopped green onions into the rice.
Have the fresh chopped coriander and basil available for personal preferences, along with fish sauce, soy sauce, and Thai-style chili sauce!

Nutrition Facts : Calories 935, FatContent 18.3, SaturatedFatContent 4.2, CholesterolContent 127.3, SodiumContent 873.2, CarbohydrateContent 160, FiberContent 7.2, SugarContent 3.8, ProteinContent 28.1

THAI CURRY CHICKEN AND RICE RECIPE | ALLRECIPES

Thai Curry Chicken and Rice Recipe | Allrecipes image

Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese and sliced red and green bell peppers. Serve over hot cooked rice.

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Total Time 35 minutes

Prep Time 15 minutes

Yield 4 (1-1/2 cup) servings

Number Of Ingredients 10

Ingredients

1 tablespoon canola oil
2 tablespoons green curry paste
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 small onion, thinly sliced
1 red pepper, cut into thin strips, then cut crosswise in half
1 green pepper, cut into thin strips, then cut crosswise in half
4 ounces PHILADELPHIA Cream Cheese, cubed
¼ cup milk
? teaspoon white pepper
2 cups hot cooked long-grain white rice

Steps:

Heat oil in large nonstick skillet on medium heat. Stir in curry paste until well blended. Add chicken and onions; cook and stir 6 to 8 min. or until chicken is done (165 degrees F). Stir in red and green peppers; cook 4 to 5 min. or until crisp-tender.
Add cream cheese, milk and white pepper; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
Serve over rice.

Nutrition Facts : Calories 621 calories, CarbohydrateContent 86.7 g, CholesterolContent 91.4 mg, FatContent 19.4 g, FiberContent 2.1 g, ProteinContent 35.2 g, SaturatedFatContent 6.1 g, SodiumContent 316.3 mg, SugarContent 3.2 g

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