Vegan Thai red curry fried rice with vegetables

Vegan Thai red curry fried rice garnished with ben sprouts, peanuts, and cilantro.

Vegan Thai red curry fried rice with vegetables

This easy vegan Thai red curry fried rice is a very flavorful Asian side dish that can be prepared in just 25 minutes with leftover rice. Loaded with vegetables and refreshing Thai flavors, this dish is a meal in itself.

Course Main Course, Side Dish

Cuisine Asian, Thai

Diet Vegan

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 383kcal

Author Vandana Chauhan

Equipment

1` large pan or wok
Knife and chopping board
1 Spatula

Ingredients

3 cups cooked rice
2 cups chopped vegetables of choice
1 red onion finely chopped
2 garlic cloves finely chopped
1 Thai red chili pepper or any hot chili finely chopped
1 stalk green onion finely chopped
A handful of fresh cilantro roughly chopped
2 tablespoons lime juice adjust to taste
½ cup bean sprouts
¼ cup roasted peanuts
2 tablespoons Thai red curry paste
½ cup coconut milk
1 teaspoon palm sugar or brown sugar
Salt to taste
1 tablespoon of any neutral-flavored cooking oil

Instructions

Heat oil in a pan. Add chopped onion and saute until it becomes translucent.
Add chopped garlic and saute for a few seconds i.e. until its raw smell goes away.
Add chopped vegetables and saute on high heat until the vegetables are cooked but still crunchy.
Add red curry paste, salt, and palm sugar. Cook vegetables with curry paste for a minute.
Add coconut milk and mix. Cook for 1-2 minutes.
Add cooked rice, some bean sprouts, and chopped green onion. Toss until the rice gets evenly mixed with the curry paste.
Finally, add fresh lime juice, cilantro, roasted peanuts, and chopped Thai red chilies. Mix.

Video

Notes

To make fried rice, use precooked rice instead of fresh rice, preferably refrigerated for a few hours.
Jasmine rice is the best for this recipe, but you can use any other short or medium-grain rice variety.
Use a large skillet or wok in which all the ingredients can be stirred well. Also, always stir fry on high flame.
I have used green beans, green peas, carrots, green bell peppers, and cabbage in this recipe. Feel free to use vegetables of your choice. Other vegetables that go well in Thai fried rice are broccoli, snow peas, baby corn, cauliflower, zucchini, etc.
Homemade as well as store-bought curry paste can be used in this recipe. If you are using store-bought curry paste, add salt carefully and only if required as the curry paste will also be salty.
Thai red curry paste is moderately spiced and that heat also gets balanced by the sweetness of coconut milk and rice. So, if you prefer a spicier fried rice, add some red pepper flakes or hot sauce.
If you are a vegan or vegetarian and buying ready-made Thai curry paste, make sure to check the ingredients list before buying. Most Thai curry pastes have fish sauce in them but now vegan options are also easily available.
Instead of roasted peanuts, cashew nuts can be used too.
More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition