Green Curry Chicken Fried Rice
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This 20 minute Green Curry Chicken Fried Rice Recipe is quick and easy to make, it’s gluten free and perfect for weeknight dinners!
Hi, it’s Whitney here, coming to you with another quick & easy, one pot recipe that I know you’re going to love!
Fried rice has become a weeknight favorite at my house!
Over the years, I’ve shared recipes for Sriracha Steak Fried Rice, Kimchi Fried Rice and Sweet & Sour Chicken Fried Rice on the blog. They’ve all been very popular, so I decided to share another fried rice creation today!
This chicken fried rice has a bit of a twist, I omitted the eggs and added a Green Curry Sauce, which cooks right into the fried rice.
It’s gluten free, flavorful and best of all, made in only 20 minutes!
Green Curry Chicken Fried Rice Recipe Ingredients
- 1 tbsp sesame oil
- 1 cup onion (diced)
- 2 cups frozen peas
- 2 cloves garlic (minced)
- 2 cups boneless, skinless chicken breast (cooked & shredded)
- 1 can (13.5 oz) unsweetened coconut milk
- 3 tbsp Thai green curry paste
- 1 tsp fresh ginger (peeled & grated)
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro (chopped)
- 1 tbsp fresh basil (chopped)
- 3 cups cooked rice*
- 1 lime (sliced into wedges)
*If you don’t already have cooked rice, be sure to start by cooking the rice.
Green Curry Chicken Fried Rice Recipe Instructions
Heat the sesame oil in a large pan or wok over medium-high heat. Add the onions and peas.
Cook 4-5 minutes, then add the garlic. Cook for an additional minute, then add the chicken.
Add the coconut milk, Thai green curry paste, fresh ginger, fish sauce, lime juice, cilantro, basil and rice, combine everything and cook for 5-6 minutes.
Serve with lime wedges on the side. Juice the lime over the fried rice.
Easy as that, a delicious dinner is served!
Green Curry Chicken Fried Rice
Ingredients
- 1 tbsp sesame oil
- 1 cup onion, diced
- 2 cups frozen peas
- 2 cloves garlic, minced
- 2 cups boneless, skinless chicken breasts, cooked & shredded
- 13.5 oz can unsweetened coconut milk
- 3 tbsp Thai green curry paste
- 1 tsp fresh ginger, peeled & grated
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh basil, chopped
- 3 cups cooked rice, if you don't already have cooked rice, make sure you start by cooking the rice
- 1 lime, sliced into wedges
Instructions
- Heat the sesame oil in a large pan or wok over medium-high heat.
- Add the onions and peas.
- Cook 4-5 minutes, then add the garlic.
- Cook for an additional minute, then add the chicken.
- Add the coconut milk, Thai green curry paste, fresh ginger, fish sauce, lime juice, cilantro, basil and rice, combine everything and cook for 5-6 minutes.
- Serve with lime wedges on the side.
- Juice the lime over the fried rice before serving.
Notes
Nutrition Facts
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