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Thai red curry chicken fried rice with broccoli and chicken in a white bowl
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5 from 33 votes

Thai Red Curry Chicken Fried Rice

Bold and flavorful Thai red curry chicken fried rice made with leftover rice, pre-cooked chicken, and vegetables, all stir fried with a flavorful Thai red curry paste. A delectable Thai-inspired meal in just 15 minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: dinner, lunch, Main Course
Cuisine: Asian, Thai
Servings: 2
Calories: 249kcal
Author: Jamie

Ingredients

  • 2 tablespoons vegetable oil
  • ⅓ cup red onions chopped
  • ⅓ cup carrots chopped
  • 2 cloves garlic minced
  • 3 oz pre-cooked chicken about ½ cup; 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

Instructions

  • Sauté 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, taking care not to burn the garlic.
    2 tablespoons vegetable oil, ⅓ cup red onions, ⅓ cup carrots, 2 cloves garlic
  • Add curry paste and chicken: Add the red curry paste, chicken, and brown sugar, and stir-fry for 1 minute. If the pan looks dry, add another tablespoon of oil.
    3 oz pre-cooked chicken, 1½ tablespoons Thai red curry paste, ¾ teaspoon brown sugar
  • Add vegetables: Add the broccoli and snap peas and stir-fry for about 2 minutes.
    1 cup broccoli florets, ½ cup sugar snap peas
  • Add rice: Add the cold rice and break it apart with the back of your spatula. Sauté until the rice is coated with curry paste and the broccoli is fork-tender, about 3 to 4 minutes.
    1 cup cooked jasmine rice
  • Season and serve: Taste before seasoning with salt, since curry paste is concentrated and salty. Serve immediately.

Notes

Rice: Use cold leftover rice straight from the fridge. Warm rice clumps and won't separate well.
Curry paste: I use Mae Ploy. It's concentrated and already salty, so taste before adding any salt.
Oil: The paste needs enough oil to release its flavor. Add an extra tablespoon if the pan looks dry.
Vegetarian: Swap the chicken for tofu, and use a red curry paste without shrimp paste or seafood. Mae Ploy contains shrimp.
Storage: Keep in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 249kcal | Carbohydrates: 35g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 41mg | Sodium: 181mg | Potassium: 342mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5886IU | Vitamin C: 60mg | Calcium: 75mg | Iron: 1mg