Thai Green Curry Fried Rice with Chicken

Chicken fried rice on a black plate with a lime wedge and cucumber slices.

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Tender chicken pieces, garlic, chilies, green curry paste, Thai sweet basil, and jasmine rice get stir-fried together to make this delicious weeknight Thai Green Curry Fried Rice!



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
  • 210 fresh Red Chilies (Thai Bird’s Eye or any small hot red chilies), to taste – destemmed, roughly chopped
  • 26 fresh Green Chilies (Thai Bird’s Eye or any small hot green chilies), to taste – destemmed, roughly chopped
  • 26 Thai Prik Kee Nu Green Chilies (optionalnote 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 34 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 ¾1 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



  1. Marinate the Chicken: Trim the chicken thigh fillets and discard excess fat. Thinly slice into bite-sized pieces and add to a medium bowl, followed by the fish sauce, light soy sauce and ground white pepper. Mix well to combine, then set aside.
  2. Prepare the other ingredients: Roughly chop the garlic, fresh red and green chilies, and Thai prik kee nu green chilies (if using). Using a mortar and pestle, pound into a coarse paste and set aside. Thinly slice the large red chili at an angle, remove the stem from makrut lime leaves and tear into quarters, finely chop the yellow onion, and slice the baby corn lengthwise in half. Finely shave the coconut sugar with a knife. Pick the Thai sweet basil leaves off the stems and wash and pat-dry. Set everything by the side of your wok on the stovetop.

For the Thai Green Curry Fried Rice:

  1. Cook the chicken: Heat 2.5 tablespoons canola oil in a large wok (or heavy bottomed frying pan) over high heat. Once hot, add the chicken and spread the pieces out in the wok. Allow to sear for 30 seconds, then stir-fry for 1-2 minutes until no longer pink and starting to brown.
  2. Stir-fry the aromatics and veggies: Lower the heat to medium-high and add the onion, smashed garlic-chilies paste and large red chili slices. Stir-fry for 30 seconds until fragrant. Add the baby corn and toss briefly to combine.
  3. Add the curry paste and coconut milk. Add the Thai green curry paste and stir-fry until fragrant – about 30 seconds. Then pour in the coconut milk and stir until the curry paste has broken down completely.
  4. Season: Add the makrut lime leaves, fish sauce and sugar. Stir to combine until the sugar dissolves, then simmer for 1 minute to let the flavors meld. Turn down the heat if the coconut milk starts to boil rapidly.
  5. Add the rice: Turn the back up to high and add the cooked rice. Stir-fry for 1-2 minutes, flattening and spreading the rice out in the wok and then using a scooping motion, until evenly mixed and combined.
  6. Toss through basil: Toss through the Thai sweet basil leaves until just wilted – about 15 seconds. Switch off the heat.
  7. To Serve: Divide evenly onto plates and garnish with chopped coriander. Serve with cucumber slices and lime wedges for squeezing on the side.



  1. Prik Kee Nu Chilies (and other chilies). Thai prik kee nu green chilies and fresh red and green Bird’s Eye chilies are HOT so adjust the quantity to taste. The prik kee nu chilies are optional as they may be difficult to find outside of Asia. Substitute any small hot red and green chilies you like. The large red chili is similar to bell pepper in flavor and mild. It’s used mainly for color and you can leave it out if you don’t have it on hand. Omit the chilies all together for a milder dish.
  2. Makrut Lime Leaves. Also known as kaffir lime leaves, these have a citrusy aroma add beautiful sweet lime-like flavors to Thai dishes. Find them in a Thai grocery store. Note that they usually aren’t eaten (unless finely sliced or minced) and are only here to add flavor. Substitute with dried makrut like leaves or the powdered version in a pinch.
  3. Coconut Sugar. Known as ‘gulapa kelapa’, this Malaysian style coconut sugar comes in the form of hardened discs just like Thai palm sugar. The discs need to be finely shaved with a knife so that it dissolves easily. Use more or less depending on your heat level preference. Substitute with light brown sugar, granulated coconut sugar, palm sugar, or any other sweetener of your choice.
  4. Thai Sweet Basil. Known as ‘horapa’ in Thai, this herb has a unique sweet smell and adds incredible anise-y and herbal flavors to Thai curries and stir-fries. Look for them in an Asian supermarket or a Thai grocery store. Substitute with regular Italian basil leaves if unavailable.
  5. Thai Green Curry Paste. I use Mae Ploy Thai green curry paste in my home because their curry pastes are more authentic and hotter than most other brands. Maesri is another great brand I can vouch for in terms of authenticity and heat. If you are after a milder green curry paste, you can try De Siam or Thai Kitchen brand. Thai green curry paste can be found in large supermarkets that are well-stocked with international ingredients, Asian supermarkets and Thai grocery stores, and online.
  6. Season to taste. Depending on the brand of Thai green curry paste you’re using, you may need to add more or less sugar and fish sauce to get the right balance for your taste.
  7. See ‘Variations’ section if you’d like to customize this fried rice.