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Thai Fried Rice with Red Curry Chicken

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This is a delicious meal to make either through the week or on the weekend- maybe this would be a great Sunday meal as it is a bit involved with quite a few ingredients.. but it is worth it!

  • 1 pound chicken thighs, skinless and boneless, cut in 2 inch pieces
  • 2 tablespoons red curry paste
  • Juice of a lime
  • 1 tablespoon tamari
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 2 tablespoons peanut oil

Marinate the chicken pieces in the red curry paste, lime juice, tamari, honey and salt for at least 2 hours, ideally 6 to 8 hours. Keep aside.

Transfer to a lined cookie sheet, drizzle with peanut oil and broil till both sides are brown. Change the oven to bake and finish baking the chicken till cooked through.


  • 1 tablespoon butter
  • 1 tablespoon peanut oil
  • 11/2 cups brown rice, rinsed
  • Juice of half a lime
  • 4 cups water or broth
  • 2 teaspoons salt

Heat a pan with the butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the lime juice, water and salt. Bring to a boil and simmer partially covered with a lid until the moisture is cooked off on the surface, about 5 to 10 minutes. Lower the heat and cover and cook for another 30 minutes or till the rice is cooked through. Transfer to a platter to cool.


  • 1 tablespoon creamy peanut butter, softened
  • Juice of a lime
  • 3 tablespoons sweet garlic chili sauce
  • 3 tablespoons coconut milk
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar

Mix all the ingredients in a small bowl and keep aside.

  • 2 tablespoons peanut oil
  • 3 garlic cloves, grated
  • 2 inch ginger, grated
  • 1 cup shredded carrots
  • 1 cup shelled and cooked edamame
  • 1 orange pepper, chopped
  • 2 eggs, beaten
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • 2 teaspoons salt
  • ½ cup roasted peanuts, chopped

Add the cilantro, green onions and salt to the beaten eggs and keep aside. Heat a wok like pan with the oil. Add the garlic and ginger and sauté on medium heat for a minute. Add the carrots, edamame and the orange pepper. Saute on medium high heat for 2 to 3 minutes. Create a round space in the middle of the pan by moving the veggies aside and pour the egg mixture in the middle of the pan and stir on medium heat and slowly incorporate all the vegetables.  Mix well and add the cooled brown rice. Mix well. Add the peanut sauce and check for seasonings. Mix well and serve with the chicken and chopped peanuts on top.


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