We took two of our favourite dishes, Thai green curry and fried rice, and made it into one amazing dinner! And it’s all done in one pan, meaning less washing up afterwards.
Thai Green Curry Fried Rice
Marion’s Kitchen Thai Green Curry Meal Kit , which includes:
– BAMBOO SHOOTS
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
2 tbsp vegetable or canola oil
½ onion, diced
100g (3.5 oz) green beans, cut into 2cm (just under 1 inch) batons
50g (about 2 oz) pea eggplants*
250g (about 9 oz) peeled and deveined prawns, tails intact
5 cups cooked rice
1 cup Thai basil leaves*
sliced long red chillies, to serve (optional)
sliced cucumber, to serve (optional)
- Drain the BAMBOO SHOOTS and set aside for later.
- Heat the vegetable oil in a wok or large frying pan over high heat. Add the onion and stir-fry for a minute or until slightly softened. Add the THAI GREEN CURRY PASTE and cook for a minute or until fragrant. Stir through the COCONUT MILK, DRIED THAI HERBS & CHILLI, green beans and the pea eggplants. Simmer for a minute until the vegetables are just tender and the sauce has thickened slightly.
- Add the prawns and simmer until just cooked.
- Add the rice and stir-fry until evenly mixed through. Remove from heat and toss through the Thai basil. Garnish with red chillies, if using. Serve with sliced cucumber.
- Notes: – In Thailand, ‘pea eggplants’ are known as mak-heua puang (มะเขือพวง). They add a slightly bitter, herbal flavour to Thai curries. Find them at specialty Thai or Asian grocers. Alternatively use regular eggplant, diced. – Use regular Italian basil if Thai basil is not available.
