Thai-Inspired Red Curry Fried Rice
Mix & match your favorite veggies & proteins to create a stir-fry that will put most take-out versions to shame.
Simplified from traditional Thai red curry (Gaeng Ped) partly by substituting curry paste for fresh & dried chiles.
1 teaspoon oil per meat & vegetable ingredient
1½ cups Alter Eco Purple Rice
3 cups cold water
4 teaspoons, divided
2 cups beef, shrimp, chicken, pork
and/or tofu, cut into bite-sized pieces
4 cups fresh vegetables of your choice
cut into 1 inch pieces
2 cloves garlic, minced*
½”piece of fresh ginger, minced or grated*
1-inch piece lemongrass: outer part removed, minced*
3 lime leaves, minced*
1½–2 tablespoons Thai Curry Chili Paste
1 tablespoon fish sauce or soy sauce
1 teaspoon sugar
1 cup coconut milk
3 tablespoons fresh cilantro, finely chopped squeeze of fresh lime juice
1. Place the rice in a sieve and rinse under cold running water until the water runs clear. Add water and rinsed rice to a 4-quart saucepan. If you have time, let the rice soak for 20 minutes to 1 hour. Place saucepan on high heat; bring to a boil. Reduce to a simmer and cook rice until water is completely absorbed, about 25 minutes. Let stand, covered, for 10 minutes or until stir fry is ready (see below).
2. Heat a wok or a large skillet. When it is very hot, put in 1 teaspoon of oil and fry the meat or tofu for 1–2 minutes, until it is mostly cooked. Remove and put in a large bowl; set aside. Repeat for each meat and vegetable ingredient, adding them to the same bowl with the finished meat.
3. When rice, meat, and vegetables are done, heat one more teaspoon oil. If using, sauté garlic, ginger, lemongrass, and lime leaves together for about 30 seconds. Add curry paste, fish or soy sauce and sugar, stirring constantly. Reduce the heat. Add the coconut milk and heat until bubbling slightly. Add rice, meat, vegetables back into skillet and sauté until heated through. Season to taste, garnish with cilantro and lime juice if desired. Serve hot.