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Veg Green Curry Fried Rice

Everyone's favourite Thai curry reimagined as a fried rice and infused with the smokiness of a hot wok. Quick and perfect for when green curry cravings strike.

Prep: 10 mins
Cook: 10 mins
Serves: 2
    • 2 tsp. vegetable oil
    • 1 x 50g Blue Dragon Green Curry Paste Pot
    • 100ml Blue Dragon Coconut Milk
    • 160g green beans, sliced into quarters
    • 220g jasmine rice (uncooked weight), cooked and cooled
    • 1 red pepper, thinly sliced
    • 80g bean sprouts
    • 1 tbsp Blue Dragon Light Soy Sauce
    • Crispy fried onions or shallots
    • 1 red chilli, finely sliced
    • 1 lime, cut into 2-3 wedges
    1. Heat the oil in a wok over a high heat. Add the Curry Paste and fry for a few seconds, then add the Coconut Milk, green beans and 50ml of water. Stir to combine, then cover and simmer for 5-6 minutes until the sauce has reduced by half and the beans have softened slightly.
    2. Uncover, then add the rice, peppers, bean sprouts and Light Soy Sauce. Stir fry for 2-3 minutes until the rice is warmed through, the bean sprouts and peppers have softened slightly, and the curry sauce has fully absorbed into the rice.
    3. Serve with a sprinkling of crispy fried onions, sliced chilli and a wedge of lime on the side.

This recipe calls for...

Coconut Milk

Coconut Milk

Blue Dragon Coconut Milk is made from carefully selected ripe coconuts. Once the husk, coconut water and shell have been removed, the kernel is pressed to extract a creamy liquid and blended with water. This creamy liquid is known in South East Asia as Coconut Milk. Coconut Milk is the mainstay of Thai, Indian and Caribbean cooking and can be used to add a mild, coconut flavour to sweet and savoury dishes. Coconut Milk can be added to hot curries to reduce their heat and adds a creamy flavour and texture to dishes such as soups.

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