Wednesday, 8 May 2013

Thai Red Curry Paste…Rice!!

Thai Red Curry Paste RiceAnother one of those quick dish and a light cucumber salad and dinner done!!

Thai Red Curry Paste Rice


  • Boiled rice, about 4 cups
  • Chicken breasts, boneless, cut into strips, 300 gms
  • Thai Red Curry paste, 1 ½ heaped tbsp
  • Fish Sauce, 1 tbsp
  • Light Soy Sauce, 1 tbsp
  • Palm or Brown Sugar, 1 tsp 
  • Juice of 1 lime,
  • Oil, 2 tbsp
  • Dried Red chilli, 1-2 (optional)
  • Coriander leaves, a handful
  • Lemon slices/wedges


Heat oil in a wok and fry the dried red chilli till it changes colour. Strain out the chilli and keep aside.

Add the curry paste to the same pan and fry on low heat till the oil separates.
Increase the heat to high and add in the chicken. Mix well with paste and cook for about 5-6 minutes till chicken gets cooked through.
Add in the sugar, fish sauce, soy sauce and mix well.
Tip in the cooked rice and stir to mix well.
Switch off the heat once the rice is coated and heated through. 

Squeeze in the lime juice. Mix well and serve garnished with the fried red chilli, coriander leaves and lemon slices/wedges.


  • The amount of curry paste will depend on the brand you are using. 
  • Adjust the amount of paste and other seasonings according to taste.
  • Can use normal sugar if you don't have palm or brown sugar.
  •  Do feel free to saute and add veggies of your choice