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!
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.
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.
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20-Minute Thai Red Curry Rice Skillet
- Total Time: 75 minutes
- Yield: 2-3 servings 1x
Description
Whip up this vibrant and flavorful Thai-inspired skillet in under 20 minutes. It’s a quick, vegan one-pan meal packed with fresh vegetables and creamy coconut curry sauce.
Ingredients
- 1 medium zucchini (about 2 cups / 473ml) (chopped)
- 2 cups (473ml) chopped broccoli florets
- 1/2 a small red onion (sliced)
- 2 tablespoons (30ml) red curry paste
- 2/3 cup (158ml) coconut milk
- 1/4 cup (59ml) reduced sodium soy sauce
- About 2 1/2 cups (591ml) frozen brown rice
Instructions
- Heat about 1 tablespoon (15 ml) 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.
- Add red curry paste and toss with vegetables to coat.
- Pour in coconut milk and soy sauce and stir, scraping up any brown bits from the bottom of the pan.
- 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.
- Note: If using cold leftover rice, you may need to reduce the amount of liquid.
Notes
Use pre-cut vegetables and pre-cooked frozen brown rice to save time. Adding cooked chicken breast or shrimp can make it a complete meal. This dish is great for busy days when you want something quick yet satisfying. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
- Protein: 8 grams
- Cholesterol: 0 mg
Frequently Asked Questions
Can I use fresh vegetables instead of pre-cut ones for the Red Curry Coconut Fried Rice?
Yes, you can definitely use fresh vegetables; just make sure to chop them into bite-sized pieces to ensure they cook evenly in the pan.
What type of coconut-red curry sauce should I use for this recipe?
You can use any jarred coconut-red curry sauce that you enjoy, as it will add the necessary flavor to the dish without requiring extra cooking time.
How do I properly store leftovers of the Red Curry Coconut Fried Rice?
Store any leftovers in an airtight container in the refrigerator for up to 3 days; you can reheat it in a pan or microwave before serving.
