Thai red curry fried rice

I always have a stash of these leaves in our freezer (they keep froen wonderfully well) and I definitely recommend using them to get that authentic Thai taste, but if it’s too much hassle to find them feel free to omit…it’ll still be delicious!

I love this rice because it’s really a complete meal with the rice, vegetables and eggs (vegans can substitute tofu). Add any veggies you want, try it with a different type of curry paste… the possibilities are endless!

Serves 2-4

1. In a small bowl, mix the curry paste, soy sauce and water to form a smooth sauce. Set aside.

2. Heat 1 tablespoon of oil in a wok or frying pan. Add the eggs and lightly scramble. Scrape the eggs out of the pan and set aside in a small bowl.

3. In the same pan, heat the remaining oil. Add the onions, garlic and optional kaffir lime leaves. Saute until the onions begin to turn translucent and then add your vegetables. Do a quick stir fry (just until the veggies are slightly cooked but not too much!) and then add in peanuts/cashews and the rice.

4. Stir fry a little more and then add in the sauce. Mix well and then add in the scrambled eggs. Warm through and then remove from heat.

5. Serve garnished with the basil or coriander, chives and lime slices on the side. The fresh lime juice squeezed in and mixed into the rice gives it a wonderful kick!