Thai Green Curry Fried Rice with Chicken and Thai Eggplant
Cold jasmine rice is stir-fried over high heat with bloomed green curry paste, tender chicken thigh, crisp-tender Thai eggplant, and shredded kaffir lime leaves. A splash of coconut milk mellows the heat, and a handful of Thai basil at the end keeps it fragrant.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Makes
- 4 generous servings (about 6 cups total)
Steps
Before you start
- Use cold, day-old rice. Cook about 1½ cups (300 g) raw jasmine rice the day before, spread it on a tray to cool, and refrigerate it uncovered or loosely covered. Freshly cooked rice turns mushy in the wok.
- Have every ingredient sliced and measured before you turn on the heat. Stir-frying moves fast and there is no time to chop mid-cook.
- Green curry ppastes vary a lot in heat and saltiness. Start with the amount listed, then taste at the end and adjust.
- Turn on your exhaust fan. Frying curry paste over high heat makes strong, spicy fumes.
Prep everything
- Break up any clumps in the cold rice with your fingers so the grains are separate.
- Toss the sliced chicken with the salt in a bowl.
- Slice the shallot, mince the garlic, cut the eggplants into wedges, shred the lime leaves, beat the eggs, and pick the basil.
- Arrange everything near the stove.
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Ready when: Rice grains are loose and separate; all ingredients are cut and within reach.
Tip: Cut the eggplant just before cooking. The cut flesh browns quickly.
Mix the sauce
- In a small bowl, stir together the fish sauce, soy sauce, palm sugar, and coconut milk until the sugar dissolves.
- Set it next to the stove.
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Ready when: No sugar granules remain at the bottom of the bowl.
Sear the chicken
- Heat a 14-inch (35 cm) wok over high heat for 1 to 2 minutes until it just begins to smoke.
- Add 1 tbsp (15 ml) of the oil and swirl to coat.
- Add the chicken in a single layer and leave it undisturbed for 1 minute to brown, then stir-fry for 2 to 3 minutes more.
- Transfer to a clean plate.
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Ready when: Chicken is golden at the edges and nearly cooked through; it finishes cooking later.
Tip: If your skillet is smaller than 12 inches, sear the chicken in two batches so it browns instead of steaming.
Cook the eggplant
- Reduce the heat to medium-high.
- Add 1 tbsp (15 ml) oil and the eggplant wedges.
- Stir-fry for 3 to 4 minutes, until the skins are glossy and the flesh is lightly browned and just tender when pierced with the tip of a knife but still holding its shape.
- Push the eggplant to one side of the wok.
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Ready when: Eggplant is lightly browned and crisp-tender, not mushy.
Bloom the curry paste
- Add the last 1 tbsp (15 ml) oil to the empty side of the wok, then add the shallot and garlic.
- Stir for 30 seconds, then add the curry paste.
- Fry, mashing the paste into the oil, for 1 minute until it smells intensely fragrant and the oil turns green and separates slightly.
- Stir the eggplant into the paste.
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Ready when: Paste is fragrant, darkens slightly, and the oil looks green and glossy.
Tip: If the paste starts to scorch or stick, lower the heat for a few seconds and splash in 1 tbsp water.
Scramble the eggs
- Push everything to the sides of the wok, leaving a clear space in the center.
- Pour in the beaten eggs and let them set for about 15 seconds, then scramble gently into soft curds, about 30 to 45 seconds.
- Stir the curds into the paste and eggplant.
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Ready when: Eggs are set with no visible liquid, in small curds.
Fry the rice
- Raise the heat to high.
- Add the rice and press and fold it through the paste mixture with your spatula for 3 to 4 minutes, breaking up lumps, until every grain is evenly tinted pale green and hot.
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Ready when: Rice is evenly pale green, steaming hot, and the grains jump and separate rather than clump.
Tip: Let the rice sit still for 10 seconds at a time between tosses to pick up some toasty flavor.
Season and finish chickenOven 165°F / 75°C
- Return the chicken and any juices to the wok.
- Pour the sauce around the edge of the wok so it sizzles, then toss for 1 to 2 minutes until the liquid is absorbed.
- Add the lime leaves and toss for 15 seconds.
- Check a thick piece of chicken: it should read 165°F (74°C).
- Taste and add a splash of fish sauce if needed.
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Ready when: Chicken reads 165°F (74°C), is opaque throughout, and no wet sauce pools in the wok.
Tip: Add the sauce gradually in a ring so the wok stays hot and the rice fries instead of steaming.
Add basil and serve
- Turn off the heat.
- Fold in the Thai basil so it wilts in the residual heat, about 10 seconds.
- Divide among 4 plates and top with sliced chile, if using.
- Serve right away with a lime wedge for squeezing.
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Ready when: Basil is bright green, just wilted, and fragrant.
Tip: Adding the basil off the heat keeps its color and aroma from turning dark and dull.
Good to know
Tips
- Dry rice is the key. If you must use fresh rice, spread it on a baking sheet and chill it in the freezer for 20 to 30 minutes first.
- Do not overcrowd the pan. Use a 14-inch wok, or cook in two batches in a smaller skillet, so the heat stays high and the rice fries.
- Control the heat by choosing your paste. Thai brands like Maesri or Mae Ploy are hotter and saltier than many Western brands, so start with 2 tbsp and taste.
- Make it vegetarian by swapping the chicken for tofu, using soy sauce instead of fish sauce, and checking that the paste has no shrimp.
Make ahead
"Cook the rice up to 2 days ahead and refrigerate it uncovered or loosely covered, which dries it out and helps it fry well. You can also slice the chicken, shallot, garlic, eggplant (store in water with a squeeze of lime, drained well), and mix the sauce up to 1 day ahead, all stored separately in the fridge."
Storage & reheating
Room temperature: no more than 1 hour. Refrigerator: airtight container up to 3 days. Freezer: up to 2 months in flat freezer bags. Reheat in a hot skillet or wok with a splash of water for 3 to 4 minutes, stirring, until steaming hot throughout (165°F / 74°C). Microwave covered at 1-minute intervals if needed.
Substitutions
- Thai green eggplants (golf-ball size) → Green beans (cut in 1-inch pieces) or Italian eggplant (¾-inch cubes). Green beans need about 3 minutes; Italian eggplant cubes need 4 to 5 minutes and absorb more oil.
- kaffir lime leaves → Finely grated zest of 1 lime. Add with the sauce. The flavor is brighter and less floral, but still works.
- boneless, skinless chicken thighs → Peeled shrimp or firm tofu. Shrimp cook in about 2 minutes (until pink and opaque, 145°F / 63°C). Press and cube tofu, and brown it well.
- Thai basil leaves → Regular sweet basil with a few mint leaves. Sweet basil is less peppery and anise-like; the mint adds some brightness.