Thai Red Curry Chicken Fried Rice
Thai red curry chicken fried rice is great way to use Thai red curry in a quick & easy meal. Try this delicious 15 minute Thai curry chicken fried rice!
Servings: 2
Calories: 325kcal
Ingredients
- 2 Tablespoons avocado oil
- ⅓ cup red onions chopped
- ⅓ cup carrots chopped
- 2 cloves garlic minced
- ½ cup pre-cooked chicken cut into ½ inch pieces
- 1½ Tablespoons Thai red curry paste
- ¾ teaspoon brown sugar
- 1 cup broccoli florets cut into bite size pieces
- ½ cup sugar snap peas
- 1 cup cooked jasmine rice or other long grain rice
- salt & pepper to taste
Instructions
- Heat your pan over medium high heat and add the oil. Saute together the red onion, carrots, and garlic for about 1 - 2 minutes. Take care not to burn the garlic.
- Next add in the Thai red curry paste, chicken, and brown sugar and stir fry for 1 minute. Then add the broccoli and snap peas. Stir fry together for about 2 minutes and then add in the rice.
- Break the rice apart with the back of your spatula and continue stirring together until the rice is coated with the red curry paste and the broccoli is fork tender. About 3 - 4 minutes. Serve immediately.
Notes
1. The pre-cooked rice should not be warm. It's best to use cold leftover rice straight from the fridge.
Nutrition
Calories: 325kcal | Carbohydrates: 34g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 77mg | Potassium: 466mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4232IU | Vitamin C: 60mg | Calcium: 58mg | Iron: 1mg