For the Chicken Marinade:
- 250 grams / 9 ounces Chicken Thigh Fillets, skinless – excess fat trimmed, thinly sliced into bite-sized pieces
- 1 TSP Fish Sauce
- 1 TSP Light Soy Sauce
- ¼ TSP ground White Pepper
For the Thai Green Curry Fried Rice:
- 6 Garlic cloves – peeled, roughly chopped
- 2–10 fresh Red Chilies (Thai Bird’s Eye or any small hot red chilies), to taste – destemmed, roughly chopped
- 2–6 fresh Green Chilies (Thai Bird’s Eye or any small hot green chilies), to taste – destemmed, roughly chopped
- 2–6 Thai Prik Kee Nu Green Chilies (optional – note 1), to taste – destemmed, roughly chopped
- 1 Large Red Chili – destemmed, roughly chopped
- 4 Makrut Lime Leaves (note 2) – destemmed, torn into quarters
- ½ medium Yellow Onion (or 3–4 small Asian red shallots or ½ medium red onion) – peeled, finely chopped
- 60 grams / 6 pieces Baby Corn – sliced lengthwise in half
- ¼ disc (about 12.5 grams) Coconut Sugar (or ¾ – 1 TSP light brown sugar – note 3), to taste – finely shaved with a knife
- 1.5 cups Thai Sweet Basil Leaves (note 4 – or regular Italian basil if unavailable) – washed, pat-dried
- 2.5 TBLS Canola Oil (or other neutral oil with a high smoke point)
- 1.5 TBLS Thai Green Curry Paste (I use Mae Ploy brand – note 5)
- 118ml / ½ cup Coconut Milk
- 1 TSP Fish Sauce, to taste
- 3 cups cooked Long Grain Rice (such as Thai jasmine rice, day old cooked cold rice works best)
- To Serve: chopped coriander (cilantro), sliced cucumber, lime wedges for squeezing