Prep:
- Prepare the ingredients: Peel and devein the shrimp (if not already). Rinse thoroughly and pat-dry. Pick the Thai sweet basil leaves off the stems, then wash and pat-dry. Destem the makrut lime leaves and tear into quarters. Chop the garlic, Thai red chilies, Prik Kee Nu green chilies (if using). Pound into a coarse paste using a mortar and pestle and set aside. (Note: If you don’t own a mortar and pestle, finely chop instead or pulse into a coarse paste using a mini blender.) Thinly slice the large red chili and finely chop the Asian red shallots. Set everything by the side of your wok on the stovetop.
For the Thai Red Curry Fried Rice:
- Fry the eggs: Heat ¼ cup canola oil in a large wok over medium-high heat. Once hot, crack in an egg. Use your spatula to spoon the surrounding oil on top of the egg continuously until the edges of the white part is crispy and browned and the yolk is cooked to your liking. Transfer to a paper towel lined plate to drain. Repeat with the remaining eggs.
- Stir-fry the garlic and chilies: Remove all but 2 tablespoons of oil from the wok and heat over high heat. Once hot, add the smashed garlic-chilies paste and large red chili slices. Stir-fry for a minute until fragrant.
- Cook the shrimp: Add the shrimp and toss for 1 minute until they start to turn pink.
- Add the curry paste: Add the red curry paste, shallots, and makrut lime leaves. Stir-fry until the curry paste is combined well everything and fragrant – about 1 minute.
- Add the rice and seasonings: Add the cooked rice, fish sauce, and white sugar. Stir-fry using a scooping motion, breaking the clumps with your spatula as needed until combined well and evenly coated with the curry paste.
- Toss through basil: Toss through the Thai sweet basil leaves until just wilted – about 15 seconds. Switch off the heat.
- To Serve: Divide evenly onto three plates and top each plate with a fried egg. Sprinkle with chopped coriander and spring onion. Serve with cucumber slices and lime wedges for squeezing on the side.