The Mistress of Spices: Thai red curry fried rice

11 October 2011

Thai red curry fried rice

After a hectic month of travels and houseguests, it's nice to have a bit of quiet and some cozy times at home. Very appropriately, fall has arrived alongside, definitively chasing away the crazy warm weather we had here in Paris just a little over a week ago. I always get a bit excited initially at the onset of cooler weather, relishing being able to wear my fall boots and scarves and gushing over the return of figs, apples, pumpkins and squash to the markets. My joy never lasts too long though, because I'm a warm weather girl at heart. I guarantee you that soon enough, I'll be daydreaming of sunshine, beaches, tropical fruits and being able to wear sundresses and sandals.

Having fallen in love with Thailand during our visit there last December, I can guarantee you that the increasingly chilly weather here will have me fantasizing about a Thai escape sometime soon! It'll be just a matter of time indeed before I'm remembering the magnificent Buddhist temples, the throbbing Bangkok nightlife, the taste of som tam (green papaya salad) and spicy curries, the bliss of a nice Thai massage...

We often cook Thai food, and contrary to popular belief Thai or Thai-influenced dishes aren't particularly complicated to make. Fried rice, for example, is one such dish. All it takes is some cooked rice in your fridge, leftovers from the day before. There are a million types of fried rice that one can make (all the more reason to always cook some extra rice!), but this one gets a bit of Thai zing from some Thai red curry paste and kaffir lime leaves. I always have a stash of these leaves in our freezer (they keep frozen 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!

THAI RED CURRY FRIED RICE
Serves 2-4

1 tablespoon Thai red curry paste
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons canola or vegetable oil
2 eggs, beaten
1/2 onion, chopped
2 garlic cloves, peeled and sliced
4-5 kaffir lime leaves (optional)
1 cup finely chopped vegetables of your choice (I used a mix of bell peppers)
1/4 cup roasted peanuts or cashews
3 cups cold cooked rice (ideally jasmine rice)
Chopped fresh basil or coriander and chives, for garnish
Lime slices, for garnish

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!