Thai Red Curry & Fried Rice

Thai red curry recipe Thai red curry recipe

Operation Transformation Recipe

2 people 30 minutes 20 minutes


  • 350 g Chicken Breast cut into pieces
  • 1 tbsp Fish Sauce
  • 1 - Fresh Egg
  • 1 - Lemongrass Stalk thinly sliced
  • 250 ml Light Coconut Milk
  • 1 small Onion chopped
  • 3 tsp Rapeseed Oil
  • 1 tbsp Red Curry Paste
  • 1 tsp Reduced Salt Soy Sauce
  • 10 g SuperValu Fresh Coriander
  • 2 - SuperValu Scallions finely chopped
  • 80 g Wholegrain Rice


  1. Place the rice in a pot with water and bring to the boil. Cook until light and fluffy.
  2. On a med/high heat, place the wok and heat 2 teaspoon of oil.
  3. Add the onion. Fry for 3-5 mins, until soft and translucent.
  4. Add in the curry paste and cook for 1 min, stirring all the time.
  5. Add chicken pieces and stir until they are coated with the paste.
  6. Add the lemongrass, fish sauce, and coconut milk.
  7. Bring to the boil slowly, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked.
  8. Place 1 teaspoon oil in a pan over high heat.
  9. Add in the cooked rice and stir fry for 3 - 4 minutes.
  10. Add the scallions and soy sauce and continue to stir fry for 3 more minutes.
  11. Push rice mixture to one side of the pan. Beat the egg in bowl and add it to the pan and beat as if making scrambled eggs.
  12. When cooked, mix the scrambled egg to the rice mixture.
  13. Stir half the coriander into the curry and sprinkle the rest over the top. Serve on top of rice.
Secure payments with: Mastercard Visa