Thai green curry fried rice
Leftover jasmine rice fried in fragrant green curry paste and a splash of coconut milk with zucchini, peas and peppers, then tossed with fresh basil.
- 25 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $3.57 a serving
- 580 calories
- Gluten-free
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 1 cup jasmine rice, cooked and chilled, about 3 cups (leftover rice is perfect)
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 zucchini, diced
- ½ red bell pepper, diced
- 2 tbsp Thai green curry paste
- ¼ cup light coconut milk
- 1 tbsp gluten-free tamari
- ½ cup frozen peas
- ½ cup fresh basil, leaves
- ½ lime, cut into wedges
From your pantry
- 1 tsp brown sugar
- 2 tbsp vegetable oil
Each serving has about 580 calories, 12 g protein, 95 g carbs and 18 g fat, and costs about $3.57 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No zucchini? Yellow squash works.
- No red bell peppers? Yellow bell peppers work.
- No frozen peas? Frozen mixed vegetables work.
- No limes? Lemons work.
Steps
Tap an underlined word for a quick explanation.
Break up the cold rice with your fingers. the shallot, the garlic and the zucchini and pepper.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Stir the curry paste, coconut milk, tamari and brown sugar together in a small bowl.
Dolly’s tip: Curry paste brands vary a lot in heat. Start with 1 tablespoon if you’re sensitive to spice.Heat the oil in a large over medium-high heat. Add the shallot and garlic and stir 30 seconds, then add the curry mixture and fry 1 minute, .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium-high heatTimer: 1 min
Add the zucchini, pepper and peas and 3 minutes, until the zucchini is .
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Tender-crisp. Tender-crisp means vegetables cooked until just tender but still with a little snap. They keep their bright color and crunch instead of going soft and dull.
How you’ll know: A fork goes in with slight resistance, and the color is bright, not olive or gray.
Medium-high heatTimer: 3 min
Add the rice and until it’s evenly green, then 3 to 4 minutes, until every grain is steaming hot.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Medium-high heatTimer: 3 min 30 sec
Dolly’s tip: Use rice that went into the fridge within 2 hours of cooking. Rice left out overnight isn’t safe, even once it’s fried.Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
Turn off the heat, in the basil until it and serve with lime wedges.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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