Thai Rice with Curry Paste and Green Herbs

Want to wow your family and friends? Well this is one of those recipes full of flavour..and who would have thought of making fried rice out of green curry paste! Gordon Ramsay of course! ūüôā

Serve with Sticky Spiced Chicken Wings and Stir Fried Green Beans with Soy and Peanut Dressing ( absolute winners!)


  • 300g cooked basmati rice, preferably a day old or chilled for at least 4 hours
  • vegetable oil
  • Sea salt and freshly ground black pepper
  • Lime wedges to serve

For the Curry paste

  • 2 large green chillies
  • 1 garlic clove, peeled and roughly chopped
  • 1 lemongrass stalk, roughly chopped
  • 2 kaffir lime leaves
  • 3 cm piece of fresh ginger, peeled and chopped
  • small bunch of coriander
  • 1 shallot, peeled and chopped
  • juice of 1 lime

First make the curry paste. Put all the ingredients into a food processor or blender with 1-2 tbsp. vegetable oil plus a pinch of salt and pepper and blitz until smooth.

Place a large frying pan or wok over a medium-high flame and add a tbsp. of vegetable oil. When hot add the curry paste and stir over the heat until aromatic( about 2-3 minutes).

Add rice to pan, stir well and cook for about 4-5 minutes, until rice is heated through. if necessary, add another dash of oil to prevent the rice from sticking to the pan. Taste and adjust the seasoning as you wish. Transfer to bowl and serve with lime wedges. Enjoy!

Sticky Spiced Chicken Wings

Perfect…actually more than perfect…yummilicious!


  • 5tbsp tamarind paste
  • 2 tbsp. vegetable oil
  • 2 tbsp. palm sugar/brown sugar
  • 1 tbsp fish sauce
  • 2 garlic cloves, peeled and finally chopped
  • 1 tsp chilli flakes or chilli powder
  • 16-20 chicken wings,depending on size
  • 4 spring onions, sliced diagnoally¬†to garnish

If using block tamarind, place it in a bowl with 2 tbsp. hot water to dissolve it. remove any seeds.

Put tamarind paste in a large bowl with with the oil, sugar, fish sauce, garlic and chilli and mix well, Add the wings and use your hand to toss them thoroughly in the mixture. Cover with¬†cling film and marinate in the fridge overnight or for at least¬†1 hour ( I do 2 hours and it’s perfect)

Preheat oven to 180 deg C/ Gas 4

Line a roasting tin with foil( to make it easier cleaning up later) and place the marinated wings in it. Roast for about 25-35 minutes, until cooked through and sticky!

Serve wings plain as finger food or with Thai rice as described earlier.


Stir Fried Green Beans with Soy and Peanut Dressing

This requires some last minute stir frying but you can part cook the beans in boiling water in advance and finish it in the wok. Literally takes minutes to put it together…and nobody would believe you took 4 minutes to create this delicious dish!


  • 300g French beans, trimmed
  • 2 tbsp. crunchy peanut butter
  • 1 tbsp. soy sauce
  • 1/2 tbsp. rice vinegar
  • 1/2 tbsp. brown sugar
  • vegetable¬† oil for frying
  • 2 garlic cloves, peeled and finely chopped
  • 2 tbsp. toasted sesame seeds

Blanch the beans in boiling water for 2 minutes, then drain and refresh in ice cold water ( to stop it from cooking further)

Put the peanut butter, soy sauce, vinegar and brown sugar in a bowl and mix together. Add 1-2 tbsp. of hot water to loosen the mixture if very thick. Stir until cooled and sugar is dissolved.

Place a heavy frying pan or wok over medium heat and add a dash of oil. Add the garlic and cook for a minute until golden. Toss in the beans and cook for 2-3 minutes until beginning to blister slightly on the outside..

Lower the heat and add the peanut dressing . Stir well.

Transfer the beans to a serving bowl and sprinkle with toasted sesame seeds

You are gonna love this! Enjoy

3 thoughts on “Thai Rice with Curry Paste and Green Herbs

  1. Pingback: Chillie Green Rice with Greenbeans | life beautiful

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