Green Curry Fried Rice (Khao Pad Gaeng Khiaw Whan / ข้าวผัดแกงเขียวหวาน )
Green Curry Fried Rice (Khao Pad Gaeng Khiaw Whan / ข้าวผัดแกงเขียวหวาน )
This Green Curry Fried Rice is a playful twist on one of Thailand’s most beloved dishes. While traditional green curry is served with steamed rice, here I turn those same bold, aromatic flavors into a quick, one-wok meal that’s both comforting and exciting. The coconut milk, basil, and curry paste bring that unmistakable Thai essence to make the dish rich, fragrant, and just the right amount of spicy. It’s wonderfully versatile too: use shrimp, chicken, tofu, or whatever protein you have on hand, and pair it with any rice you love. Authentic in flavor yet flexible in spirit, this dish proves that Thai cooking can be both simple and deeply satisfying.
Ingredients
Ingredients
- ½ cup coconut milk
- 2 tablespoon green curry paste or to taste
- ½ cup diced Japanese or Thai eggplant
- 1 cup protein of your choice chicken, pork, beef tenderloin, tofu (cut into bite-size pieces), or medium shrimp (peeled & deveined)
- 2 cups steamed and cooled jasmine or brown rice day-old rice works best
- ½ cup Thai basil leaves
- ¼ cup sliced long red Thai chiles
- 1 teaspoon fish sauce or mushroom sauce for a vegetarian option to taste
- 1 tablespoon palm sugar to taste
- 2 tablespoons toasted unsweetened coconut flakes optional garnish
Instructions
- Heat a wok or wide sauté pan over medium-high heat.
- Add the coconut milk and green curry paste. Stir and cook for 2–3 minutes, until the color deepens and the aroma intensifies.
- Add the eggplant and stir-fry for 3–4 minutes, until it begins to soften. If the mixture becomes too thick or dry, add a splash of water or low-sodium stock to help the eggplant cook evenly.
- Add your chosen protein and continue cooking until just cooked through: Chicken, pork, or beef: about 5 minutes / Shrimp: about 3 minutes / Tofu: about 2 minutes.
- Add the rice and stir-fry until everything is well coated in the curry and heated through.
- Lower the heat to medium. Add the Thai basil and red chiles, stirring for about 2 minutes until fragrant.
- Season with fish sauce and palm sugar, tasting to balance the salty, sweet, and spicy flavors.
- Transfer to a serving bowl and garnish with toasted coconut flakes, if desired.
Video
Notes
- Coconut milk brings rich creaminess to the dish, but eggplant can take a bit longer to cook. Adding a splash of water or low-sodium stock helps it soften faster and ensures a tender, even texture without diluting the curry’s flavor.
- In the video and photo, I use shrimp, but feel free to choose any protein you like, just adjust the cooking time as needed. I also use a mix of brown rice and jasmine rice for both texture and added nutrients. For an even healthier twist, try using Thai riceberry; it adds a beautiful purple hue and a subtle nutty flavor that pairs perfectly with the curry.
- Depending on the curry paste you use, especially if it’s store-bought, taste the fried rice before seasoning. Every brand varies in saltiness and spice. Adjust to your liking for a perfectly balanced dish.
