Green Curry Chicken Fried Rice

Hi everyone. How was your week? It's getting quite chilly here in Bangalore, and soon enough, it'll be sweater weather! The highlight of my week was visiting the new Muji store that's opened up here in Bangalore. Besides the jarring jazz music that was on the speakers it was straight out of my minimalist, hipster dreams. I need to go back a few times before I can stop feeling overwhelmed, but this time, I came away with just a notebook and a green-ink pen. 

In other news, I am now the proud owner of a sweet basil and mint plant!!! The basil plant looks a bit woeful and iis leaves are perpetually droopy, but some of you kindly responded to my instagram SOS to tell me that with a little persistent watering, and some sunshine, it'll perk up. I'm still waiting. 

Anyway, the first thing I used the basil for is this Green Curry Fried Rice mum and I made when she was visiting me. I'd been trying to come up with a good green curry fried rice recipe for a while now, but it just lacked that extra something. Mum had the brilliant idea of adding some coconut milk to it, and it really transformed the rice. Now, why didn't I think of that?  It mellows down the green curry paste and turns the dish into comfort food. The sort that you want a big bowl of when you're curled up in bed with your fuzzy socks on, binge watching whatever it is you like to binge watch. 

Green Curry Chicken Fried Rice

(serves 2 hungry humans)


2 cup of cooked jasmine or any other short-grained rice, preferably a day old
1 cup carrot, chopped into matchsticks
4 green beans, finely chopped
150 g chicken breast cut into strips
1 tbsp vegetable oil
1 ½ tbsp. green curry paste
½ cup coconut milk
1 red chilli, cut into rings
1 tbsp soy sauce
1 tsp fish sauce, or to taste
1 tbsp vinegar
handful of basil leaves, roughly torn


Heat oil in a wok or a big pan.

Add the curry paste and sauté for 3 minutes on medium flame.

Next, add the chicken and coconut milk. Let it cook, about 5-7 minutes.

Add the beans and carrots and cook for 7-8 minutes, or until the carrots are cooked but still maintain a crunch.

Add the soy sauce, fish sauce and vinegar and cook till it reduces to ½ the amount.

Adjust seasoning.

Add in the rice and toss to mix.

Garnish with chilli and torn basil.

Serve immediately.