Green curry fried rice

Steam the rice in advance and let it seat in the fridge for at least a couple of hours (best is to use leftover from the day before).

Heat the VG oil in a wok on medium heat and stir-fry the green curry paste until aroma develops.

Add the coconut milk and once boiling stir in the proteins. Simmer for a few minutes.

Stir in the chopped vegetables (except chili). Saute until vegetables are done but still ‘al dente’.

At this point add the cooked rice and the seasoning (sugar and fish sauce), then stir to combine and warm up everything. Add the sliced serrano chilli.

Add it the fresh basil leaves just before removing from the heat.

Serve garnished with a wedge of lime and fresh cucumber (optional)

For this recipe we recommended using baby corn, asparagus and green beans but this is one of the many combinations that would go lovely in this fried rice. So feel free to use local and seasonal vegetables instead, mostly crunchy ones like carrot, peppers.. that will give some bite to this dish. You can also make this dish plant• based by using soya sauce instead of the fish sauce and tofu instead of prawns.

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