Print Recipe

Yellow Thai Curry Coconut Fried Rice

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main meal
Servings: 3
Author: Becca Heyes

Ingredients

For the coconut rice

  • 400 g rice
  • 400 ml water
  • 400 ml coconut milk
  • 1 tsp tumeric

For the curry fried rice

  • Sunflower oil
  • 3 large eggs lightly beaten
  • 1 cloves garlic minced
  • 1 tbsp yellow curry paste
  • 1 carrot peeled and diced into small cubes
  • 125 g frozen peas
  • 75 g frozen sweetcorn
  • 1 tbsp soy sauce

Instructions

For the coconut rice

  • Combine all ingredients in a rice cooker and cook as per instructions.

For the curry fried rice

  • Ensure all your ingredients are prepared and your rice is cooked and cooled.
  • Heat 1 tablespoon of sunflower oil in a large frying pan. Add the eggs and cook on medium heat to create a thin omelette. Once the eggs are cooked, remove from the pan and cut into strips.
  • Heat another 2 tbsp sunflower oil in the same pan. Add in the carrot and cook for 1 minute, then add the garlic and curry paste and cook for a minute more making sure you stir frequently to prevent burning. Add the rice, peas and sweetcorn and cook until heated. Stir in the egg strips and soy sauce.
  • Serve with sriracha or hoisin sauce, or simply on its own.