Thai Red Curry Chicken Fried Rice

This Thai red curry chicken fried rice transforms leftover rice, red curry paste, tender chicken, and crisp vegetables into a bold, spicy, flavorful meal in only 15 minutes. Every grain of rice is coated in the fragrant flavors of red curry for a delicious Thai-inspired meal, ready in no time!

This Thai red curry chicken fried rice is one of my favorite ways to use up leftover rice and chicken. It’s a great way to use leftover rotisserie chicken, which we always have in our fridge.

This recipe has all the flavors you expect from red curry – the spice from red chilies and the fragrance from the lemongrass and lime peel in the curry paste. A little brown sugar adds a hint of sweetness. Toss in crisp vegetables, and you have a full meal in about 15 minutes.

Growing up in an Asian home, we always had leftover rice in the fridge, and we used it for fried rice. If you love fried rice as much as I do, try my kimchi fried rice with Spam, Hawaiian pineapple fried rice, or the simple ketchup fried rice I grew up with.

How I Tested This Recipe

I built this recipe around a tub of Mae Ploy Thai red curry paste from my local Asian grocery store. The paste comes vacuum-sealed in a plastic bag. On its own, the flavor is intense, so the whole recipe is designed to balance and stretch it.

What I learned while testing:

Draw out the flavors with oil. Red curry paste has to sauté in enough oil for its flavor to come out. If the paste is too thick, I add another tablespoon of oil.

No need for extra salt. The curry paste already contains a lot of salt, so I tasted before seasoning and ended up adding none.

Cold rice is a must. Warm rice doesn’t separate easily; it clumps up. Cold leftover rice straight from the fridge broke apart cleanly.

Red curry vegetables. I chose vegetables you’d typically find in a bowl of Thai red curry, such as broccoli, carrots, bell peppers, snap peas, zucchini, and mushrooms.

Don’t skip the sugar. A small amount rounds out the heat. I tested with 1/2 teaspoon and settled on 3/4 teaspoon because it needed more sweetness to counteract the savory, spicy flavors.

Why You’ll Love This Recipe

• It’s fast. Everything is already cooked except the vegetables, so it’s ready in 15 minutes.
• Perfect for using up leftovers. It’s a great way to use up leftover rice and pre-cooked chicken. Leftover rotisserie chicken is amazing in this recipe.
• One ingredient delivers big flavor. A spoonful of red curry paste brings chili, garlic, lemongrass, and galangal all at once.
• It’s adaptable. Swap in any protein or vegetables you have. It’s the perfect pantry clean-out recipe.

Ingredients You’ll Need

• Thai red curry paste: I use Mae Ploy, a widely available Thai brand. It’s concentrated and salty, so a little goes a long way.
• Cold, pre-cooked jasmine rice: Any long-grain rice works. Use cold leftover rice straight from the fridge.
• Pre-cooked chicken: Leftover chicken cut into ½-inch pieces.
• Vegetables: Use any vegetables you have or choose ones typically found in Thai red curry. I used carrots, broccoli, and sugar snap peas.
• Brown sugar: Just 3/4 teaspoon to balance the heat.
• Vegetable oil: To draw out the flavors of the curry paste.

How to Make Thai Red Curry Chicken Fried Rice

1. Sauté the aromatics. Heat the oil in a large pan over medium-high heat. Add the red onion, carrots, and garlic and sauté for 1 to 2 minutes. Keep things moving so the garlic doesn’t burn.

2. Add the curry paste, chicken, and sugar. Stir in the red curry paste, cooked chicken, and brown sugar, and stir-fry for 1 minute. This is where the paste cooks in the oil and releases its flavor. If the pan looks dry, add another tablespoon of oil.

3. Add the vegetables. Add the broccoli and snap peas and stir-fry for about 2 minutes.
4. Add the rice. Add the cold rice and break up any clumps with the back of your spatula. Keep stirring until every grain is coated with red curry paste and the broccoli is fork-tender, about 3 to 4 minutes.

5. Taste and serve. Taste before adding salt and pepper, since the paste is already salty. Serve right away.

Storing and Reheating

Store in an airtight container in the fridge for up to 3 days, then reheat in the microwave until warmed through.

Frequently Asked Questions

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