Why does my Thai Curry Fried Rice taste bland?

You might not be using enough curry paste, or your wok wasn’t hot enough to fry the paste properly. Make sure to fry the curry paste in oil before adding anything else, and taste as you go. If needed, add a splash of fish sauce, lime juice, or sugar to balance it out.

Can I make Thai Curry Fried Rice gluten-free?

Absolutely. Simply use gluten-free soy sauce instead of oyster sauce and make sure your curry paste is gluten-free. Most traditional Thai curry pastes already are, but it’s always worth checking the label.

What’s the best curry paste to use for Thai Curry Fried Rice?

It depends on your spice preference. Red curry paste gives a balanced flavor, green curry paste is spicier and fresher, while yellow curry paste is mild and slightly sweet. Panang and Massaman curry pastes add deeper, nutty flavors.

Can I make Thai Curry Fried Rice without coconut milk?

Yes, you can. While coconut milk gives the dish its signature creaminess, you can replace it with a little water or vegetable broth if you prefer a lighter version. The taste will be different, but still flavorful if you balance the curry paste and seasonings.

Thai Curry Fried Rice Recipe, The Most Delicious Way to Use Leftover Rice

Description

A flavorful and aromatic Thai Curry Fried Rice made with day-old jasmine rice, curry paste, coconut milk, mixed vegetables, and your choice of protein. This easy Thai-inspired dish combines the comfort of fried rice with the bold flavors of Thai curry for a quick and satisfying meal.

Ingredients

Scale

4 cups day-old cooked jasmine rice
3 tbsp Thai curry paste (Massaman, Panang, Yellow, Green, or Red), divided, adjust to taste
1.5 cups mixed vegetables (bell peppers, carrots, green beans, cabbage, eggplant, or any of choice)
1.5 cups protein of choice (cooked chicken, shrimp, Thai fried tofu, pork, or tempeh)
1/2 cup coconut milk, divided
1–2 tbsp fish sauce, to taste
1–2 tbsp oyster sauce, to taste
1–3 tsp brown sugar, to taste
Handful of Thai basil and cilantro leaves (optional)
2 kaffir lime leaves, slivered (optional)
2–3 tbsp vegetable oil, for frying

Instructions

Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add 1 tablespoon of Thai curry paste and stir-fry until fragrant, about 30 seconds.
Pour in 3 tablespoons of coconut milk and stir until the mixture bubbles and the oil begins to separate slightly from the paste.
Add your chosen protein and stir-fry until mostly cooked through. Then add your vegetables and cook until just softened. Remove everything from the wok and set aside.
Add a bit more oil to the wok, then stir in the remaining curry paste and the rest of the coconut milk. Stir-fry until bubbling and aromatic.
Add the day-old jasmine rice, breaking up any clumps with your spatula. Toss until all the grains are evenly coated in the curry sauce.
Return the cooked protein and vegetables to the wok. Add fish sauce, oyster sauce, and brown sugar to taste. Stir until everything is evenly mixed and heated through.
Turn off the heat and mix in Thai basil, cilantro, and kaffir lime leaves if using. Taste and adjust seasoning if needed.
Serve hot with lime wedges or Nam Pla Prik on the side for extra spice.

Notes

Use day-old rice for the best texture, as fresh rice tends to be too moist and can become mushy.
If you prefer less spice, start with 1 tablespoon of curry paste and adjust gradually.
For a vegetarian or vegan version, substitute fish sauce with soy sauce or tamari and skip the oyster sauce.
Thai basil adds authentic flavor but can be replaced with sweet basil if unavailable.
Garnish with lime wedges or extra herbs for freshness just before serving.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 480
Sugar: 6g
Sodium: 820mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 20g
Cholesterol: 55mg

Keywords: Thai Curry Fried Rice, curry fried rice, Thai fried rice recipe, fried rice with coconut milk, easy Thai curry rice, Thai chicken curry fried rice