Leveraging Matt’s lifelong passion for Asian cuisine and his extensive knowledge and experience from his travels throughout South-East Asia, Matt Sinclair has perfected the ultimate Green Curry Fried Rice.
You can become your own P’Nut Asian MasterChef by creating this recipe at home. Matt says the brand of sauces is important to ensure you get the same authentic flavour!
Available at P’Nut Street Noodles for a limited time only.
Matt Sinclair’s Green Curry Fried Rice
Serves 2
Ingredients
500 gram cooked Jasmine rice (cold, day-old rice is the best for this!)
30ml Olive Oil
2 Eggs
14 King Prawns
8 pieces Broccoli
14 Button Mushrooms
60 gram Brown Onion
12 slices Red Capsicum
14 slices Zucchini
6 Thai Basil leaves
2 Lemon slices for garnish
Fresh coriander for garnish
The Green Curry Sauce (120 ml)
Maesri Green Curry Paste 35 gram
Maeploy Coconut Milk 55 Gram
10 gram white sugar
10 gram Squid Fish Sauce
10 gram Tamarind Pulp Water
Marking the Curry Paste
Make the Curry paste ahead and ensure it has time to cool off properly before using it.
- Heat the coconut milk for 60 seconds in a wok pan
- Add the Curry paste for 1 minute.
- Add everything else and mix well together until boiling. Then let it boil for another 2 minutes and transfer it to a bowl
- Cool down before using it so you get maximum flavour.
Tip: if you want less spicy add more coconut milk.
Making the Green Curry Fried Rice
- Cook the rice ahead of time (day-old rice is best for fried rice)
- Blanch the prawns and vegetables in hot water for 20 seconds
- Heat the oil in the wok pan until hot (if you don’t have a wok, you can use any non-stick pan on high heat)
- Crack the 2 eggs into the wok and scramble for 10 seconds
- Add the rice along with the curry paste mix and toss over the heat for 30 seconds, making sure you have no clumps in the rice
- Add the prawns and the veggies and continue to toss over the heat for another 60 seconds or until the prawns are cooked through.
- Remove and garnish with coriander and lemon and enjoy!
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