Red Curry Coconut Fried Rice

Coconut Red Curry Fried Rice is the easy weeknight dinner you need in your cooking repertoire! Just 7 convenient ingredients make up this filling, one-pan meal!

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Because it’s nice to be able to feed your family and maybe, just maybe, still have a few minutes left at the end of the day to talk to your spouse or watch a show and unwind or shower before you pass out cold on the couch and have to start all over again the next day. I’m talking basic desires, folks, nothing fancy.

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Pre-cut vegetables. Pre-cooked, frozen brown rice. Jarred sauces, salsas and spreads to keep in my pantry for busy days. Life. Changers.

This dish has evolved over the past year from what I used to call “Microwave Fried Rice” where I’d basically throw frozen brown rice and fresh broccoli florets in a bowl and zap it in the microwave for a few minutes while I quickly scrambled an egg on the stovetop, then mix it all together with a splash of soy sauce and sriracha and call it a day. {See? Super un-fancy.} That meal saved me on many a busy day.

I can usually muster the energy to make this upgraded version that has a few more veggies and a luscious coconut-red curry sauce that makes it taste like something you’d cook if you actually had time. It takes, like, 20 minutes. It’s made with 7 ingredients… 5 of which would be considered “convenience” items, and all of which are perfectly fine by me. This is on constant rotation in our house and is often what I make when I “don’t feel like cooking.” Adding cooked chicken breast or shrimp is an easy way to add protein and round it out as a complete meal.

Red Curry Coconut Fried Rice
 
Author:
Recipe Type: Main
Ingredients
  • 1 medium zucchini {about 2 cups}, chopped
  • 2 cups chopped broccoli florets
  • ½ a small red onion, sliced
  • 2 tablespoons red curry paste, such as Thai Kitchen
  • ⅔ cup coconut milk*
  • ¼ cup reduced sodium soy sauce
  • About 2½ cups frozen brown rice*
Instructions
  1. Heat about a tablespoon of olive oil in a large skillet or wok over high heat. Add zucchini, broccoli and red onion and cook until just starting to soften and get charred in spots, about 3-5 minutes.
  2. Add red curry paste and toss with vegetables to coat.
  3. Pour in coconut milk and soy sauce and stir, scraping up any brown bits from the bottom of the pan.
  4. Stir in frozen rice. Reduce heat to medium and allow to simmer until the rice is heated through and has absorbed some of the liquid {it should thicken quite a bit}, stirring often. Serve hot.
Notes
  1. *I usually make this with frozen brown rice. You could probably make it with cold leftover rice, too, but you may need to reduce the amount of liquid.

 

Dianna Muscari

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

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