Thai Red Curry Shrimp Fried Rice
Fragrant jasmine rice stir-fried with tender shrimp, aromatic red curry paste, and bright kaffir lime leaves. This one-wok dish brings together the heat and complexity of Thai curry with the comfort of fried rice, finished with a subtle sweetness from palm sugar and the fresh pop of cilantro.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Makes
- 4 servings (about 1.5 cups each)
Steps
Before you start
- Use day-old or cold cooked jasmine rice (freshly cooked rice will clump); spread on a plate and refrigerate for at least 1 hour or overnight if possible
- Pat shrimp completely dry with paper towels so they sear properly
- Have all ingredients prepped and within arm's reach before you start cooking—the wok moves fast
Sear the shrimp
- Set your 14-inch wok over high heat and add 1.5 tablespoons of oil.
- Once the oil shimmers and barely wisps of smoke appear (about 1 minute), add the dried shrimp in a single layer.
- Let them sit undisturbed for 1½ minutes until the underside is opaque and pale pink, then toss and cook for another 1 minute until just cooked through—they should still feel slightly firm.
- Transfer to a plate.
+ Show details− Hide details
Ready when: Shrimp are opaque and cooked through, still tender
Tip: Overcooked shrimp turn rubbery. Remove them when just barely opaque in the center—they'll firm up as they cool.
Scramble the eggs
- Add another ¾ tablespoon of oil to the same wok.
- Pour in the beaten eggs and immediately scramble with your spatula, breaking them into small curds.
- Cook until just set but still slightly creamy, about 45 seconds.
- Push the eggs to the side of the wok and transfer to a small bowl.
+ Show details− Hide details
Ready when: Eggs are set into small curds but still soft
Tip: Slightly undercook the eggs since they'll be tossed with hot rice and will continue to cook.
Bloom the curry paste and aromatics
- Reduce heat to medium-high and add the remaining ¾ tablespoon oil.
- Add the sliced shallots and cook, stirring often, for 1½ minutes until they soften and turn golden at the edges.
- Add the minced garlic and cook for 20 seconds until fragrant.
- Stir in the red curry paste and cook for 1 minute, stirring constantly, so the paste darkens slightly and releases its aromatics.
+ Show details− Hide details
Ready when: Curry paste is fragrant and slightly darker, shallots are golden
Tip: Blooming the paste in oil releases the oils and flavors in the spices, making the whole dish more flavorful.
Add rice and break up clumps
- Add the cold jasmine rice to the wok in batches, breaking up any clumps with your spatula as you add it.
- Stir-fry over medium-high heat for 2 minutes, tossing and pressing the rice against the sides of the wok, until the grains are coated in the curry paste and any clumps are fully separated.
+ Show details− Hide details
Ready when: Rice grains are separate and coated with curry paste
Tip: Cold rice works best because it fries without clumping. If your rice is warm, spread it on a plate and cool it for 15 minutes before starting.
Add vegetables and flavor builders
- Stir in the diced red bell pepper and the white and light green parts of the green onion.
- Cook for 1 minute, stirring constantly.
- Add the torn kaffir lime leaves, palm sugar, fish sauce, and lime juice.
- Toss everything together for 30 seconds until the sugar dissolves and the mixture is fragrant.
+ Show details− Hide details
Ready when: Vegetables are barely tender, kaffir lime leaves are fragrant
Tip: Don't overcook the vegetables—they should stay slightly crisp to balance the soft rice.
Return shrimp and eggs; finish
- Add the cooked shrimp and scrambled eggs back to the wok and toss everything together over medium-high heat for 30 seconds until heated through.
- Remove from heat and stir in the dark green tops of the green onion and the chopped cilantro.
- Taste and adjust with a squeeze more lime juice or a dash more fish sauce if needed.
+ Show details− Hide details
Ready when: Everything is heated through and fragrant
Tip: Add the fresh herbs at the very end so their bright flavor and color stay vivid.
Good to know
Tips
- Use day-old jasmine rice chilled in the fridge—freshly cooked rice will steam and clump rather than fry.
- Separate your green onion into white/light green and dark green parts. Add the white parts during cooking for onion flavor, and the dark green tops at the end for fresh color and mild bite.
- If you can't find fresh kaffir lime leaves at an Asian market, frozen ones (thawed briefly) work just fine and keep for months.
- For more heat, add an extra ½ teaspoon of red curry paste or stir in a pinch of Thai chili flakes at the end.
Make ahead
You can prep all ingredients up to 4 hours ahead. Store the cooked rice in an airtight container in the refrigerator. Cook the shrimp and scramble the eggs just before serving for best texture.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a wok or skillet over medium heat with a splash of oil until warmed through. Do not freeze, as the texture of the shrimp and rice will degrade.
Substitutions
- fresh kaffir lime leaves → zest of 1 lime plus ½ tsp lime zest stirred in at the end. Fresh kaffir lime leaves are more aromatic, but lime zest provides a bright citrus note as an alternative.
- palm sugar (or light brown sugar) → light brown sugar or coconut sugar. Palm sugar has a subtle caramel note, but brown sugar or coconut sugar will work and provide similar sweetness.
- fish sauce → soy sauce or tamari (use ½ tbsp instead of 1.5 tbsp). Fish sauce adds umami depth; soy sauce is a milder alternative but use less to avoid oversalting.
- large shrimp (16–20 per lb), peeled and deveined → diced chicken breast or firm tofu, cut into bite-sized pieces. Cook chicken for 4–5 minutes until cooked through; pan-fry tofu until golden before adding to the rice.
