Thai Curry Fried Rice
Try this yummy, healthy and colourful Thai curry fried rice which is not only hot and spicy but has a distinct curry flavour. A very fulfilling dish.

- Thai

Cooking Time

-10-15 Min

Preparation Time

- 20 Min


  • 2-3 tbsp oil
  • 1/4 cup coconut milk
  • 1 carrot, sliced
  • 4 baby corns
  • 3-4 mushrooms, diced
  • ½ zucchini, sliced
  • 2 tsp oyster sauce
  • 2 tsp brown sugar
  • 2 tsp seasoning, for flavour
  • 1 cup rice
  • 2 Thai red chillies, chopped
  • FOR Thai curry paste
  • 1onionsliced
  • 1coriander seeds roasted
  • 1 tsp cumin seeds roasted
  • 1 tsp black peppercorns
  • 9-10garlic cloves
  • 2lemongrassfinely chopped
  • 1inchgalangal chopped
  • 2green chillies
  • 1bunchcoriander leaves chopped
  • 1-2basil leaves
  • 2-3kaffir lime leaves
  • 1 tsp oil
  • FOR garnish
  • Thai red chilli
  • coriander leaves
  • Basil leaves fried
  • FOR serving
  • Pickled cucumber (finely chopped cucumber mixed with red chillionion and some water)


  1. 1

    Blend sliced onion, roasted and cumin seeds, black peppercorns, garlic cloves, finely chopped lemon grass, galangal, roughly broken green chillies, coriander leaves, basil leaves, Kaffir lime leaves and oil in a blender to make a thick Thai curry paste.
  2. 2

    Heat oil in a deep pan.
  3. 3

    Add the Thai curry paste, coconut milk, sliced carrot, baby corns, diced mushrooms, sliced zucchini, oyster sauce and brown sugar.
  4. 4

    Fry them all together.
  5. 5

    Add seasoning to enhance the flavour and then add the cooked rice.
  6. 6

    Fry well.
  7. 7

    Add the chopped Thai red chillies and mix.
  8. 8

    Garnish with Thai red chilli, coriander leaves and fried basil leaves.
  9. 9

    Serve hot with the pickled cucumber.
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About Chef

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Rakhee Vaswani


Rakhee Vaswani�s biggest asset is her deep-rooted passion for the culinary arts. With over two decades of experience in the food industry, her passion culminated into the first cooking studio in India, called Palate Culinary Studio�a state-of-the-art internationally recognised cooking school, in early 2010.

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