Cheesy Thai Red Curry Fried Rice

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Recipe

Why You’ll Love This Recipe

If you’ve got leftover rice and a jar of curry paste, you’re halfway to dinner. This cheesy Thai red curry fried rice is everything I love about Thai food…spicy, savoury and bold with a creamy, gooey, melty mozzarella twist. I know it sounds a bit unhinged, but trust me: the cheese takes things to a very good place. It’s nostalgic, comforting and just a little bit rebellious.

What is Cheesy Thai Red Curry Fried Rice?

It’s a Thai-inspired fried rice with red curry paste and all the usual suspects…day-old jasmine rice, egg, green beans and basil but with the added indulgence of melted mozzarella cheese. It’s not traditional, but it absolutely works.

What’s the deal with cheese in curry?

You might not think of cheese as a natural partner to Thai flavours, but soft, melty cheeses like mozzarella or burrata can mellow out heat and create that comforting ‘cheese-pull’ moment. Think of it like spicy fried rice meets cheesy baked pasta.

Let’s Talk Thai Basil

Thai basil is one of those ingredients that instantly makes a dish taste unmistakably Thai. It’s not the same as Italian basil. It’s sturdier, with deep purple stems and a slightly spicy, liquorice-y (almost anise-like) flavour. It holds up beautifully to heat and adds this amazing aroma right at the end of cooking.

But let’s be honest… not everyone has a stash of Thai basil growing on their windowsill (I wish!). So if you can’t find it, don’t stress. I’m a big believer in making the best of what you’ve got. Regular Italian basil works just fine here. It still gives you that fresh, fragrant finish that cuts through the richness of the curry and cheese. The dish might lose a little bit of that signature Thai edge, but it’ll still be delicious.

If I had to pick between skipping basil altogether or using Italian basil, I’d use the Italian basil every time.

Special Ingredient Notes

Mozzarella is the melty cheese of choice here. Its mild flavour and stretchiness pair perfectly with the bold curry paste. Day-old rice helps you achieve that perfect fried rice texture.

What You Need

Cooked jasmine rice

Vegetable oil

Eggs

Thai red curry paste

Cooked chicken or prawns

Green beans

Mozzarella

Fish sauce

Sugar

Thai basil

Lime

Steps

Preheat your oven grill to high. In

a small bowl

, whisk together the eggs, white pepper and fish sauce until just combined. Place your

wok

over high heat and when it’s just starting to smoke, drizzle in the tablespoon of oil. Pour the eggs into the centre of the wok. Let the mixture bubble and begin to set for a few seconds. Then, using a spatula, move the unset egg around gently. Once the bottom is golden and the egg is mostly set, scramble it into chunks with your spatula. Transfer to a plate and set aside.

Return the wok to a medium heat (no need to clean it unless the egg is stuck). When hot, add the remaining 1 tablespoon of oil. Add the

Thai red curry paste

and

stir-fry

for a few seconds until fragrant. Add the

prawns

and cook for about 2 minutes or until just cooked through. Now toss through the green beans for about a minute so they’re tender but still super crunchy.

Add the jasmine rice, scrambled egg,

fish sauce

and sugar to the wok. Toss everything together until the rice is evenly coated and warmed through.

Toss in the Thai basil leaves and sliced chilli, mixing through just until wilted. Then stir through half the mozzarella cheese.

Spoon the rice mixture into two oven-proof bowls (or transfer the whole lot to

a small roasting tin

or baking dish). Top with the remaining mozzarella and place under the grill for 8-10 minutes or until the cheese is bubbling and golden. Serve with lime wedges to squeeze over just before eating.

Marion’s Kitchen Tip

If you like things spicy, stir through a teaspoon of chilli oil or sprinkle over some chilli powder. And don’t skip the basil. It gives the dish that classic herby kick that makes it sing.

Cheesy Thai Red Curry Fried Rice

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PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

Serves 2

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Ingredients

1 tbsp vegetable oil

2 tbsp

Marion’s Kitchen Thai Red Curry Paste

200g raw prawns, peeled and deveined

100g green beans, roughly chopped

2 cups

cooked jasmine rice (preferably day-old)

1 tsp fish sauce

1 tsp sugar

½ cup Thai basil leaves (or Italian basil)

1 long red chilli, finely sliced

1 cup mozzarella cheese

Lime wedges, to serve

Omelette

2 eggs

A pinch (⅛ tsp) ground white pepper

½ tsp fish sauce

1 tbsp vegetable oil

Instructions

Make the Omelette

Preheat your oven grill to high. In

a small bowl

, whisk together the eggs, white pepper and fish sauce until just combined. Place your

wok

Stir-fry the Prawns

Return the wok to a medium heat (no need to clean it unless the egg is stuck). When hot, add the remaining 1 tablespoon of oil. Add the

Thai red curry paste

and stir-fry for a few seconds until fragrant. Add the prawns and cook for about 2 minutes or until just cooked through. Now toss through the green beans for about a minute so they’re tender but still super crunchy.

Build the Fried Rice

Add the jasmine rice, scrambled egg, fish sauce and sugar to the wok. Toss everything together until the rice is evenly coated and warmed through.

Add the Herbs and Cheese

Toss in the Thai basil leaves and sliced chilli, mixing through just until wilted. Then stir through half the mozzarella cheese.

Grill Until Golden

Spoon the rice mixture into two oven-proof bowls (or transfer the whole lot to

a small roasting tin

or baking dish). Top with the remaining mozzarella and place under the grill for 8–10 minutes or until the cheese is bubbling and golden. Serve with lime wedges to squeeze over just before eating.