The perfect recipe for leftover rice, this is an easy store-cupboard meal that packs a punch.
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Serves
2
Shallot
Garlic Clove
Spring Onion
Fresh Coriander
Skinless Chicken Thigh
Peanut
Vegetable Oil
Thai Red Curry Paste
Cooked Rice
Egg
Sugar
Soy Sauce
Fish Sauce
Lime
Serves
2
Shallot
Garlic Clove
Spring Onion
Fresh Coriander
Skinless Chicken Thigh
Peanut
Vegetable Oil
Thai Red Curry Paste
Cooked Rice
Egg
Sugar
Soy Sauce
Fish Sauce
Lime
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Step 1.
Dice the shallot and mince the garlic. Finely slice the spring onion and coriander, then set aside. Slice the chicken into bite-sized pieces.
Step 2.
Toast the peanuts in a small pan over a medium heat for 1 min. Crush them using a pestle and mortar, or chop into chunks with a knife on a chopping board.
Step 3.
Heat a large frying pan or wok over a high heat and add two-thirds of the oil. Leave it to heat up for around 1 min, then add the shallots and garlic and stir-fry for 30 seconds.
Step 4.
Add the curry paste and fry for a further minute until the oil turns a reddish hue. Add the chicken, mix to coat with the curry paste and cook for 4-6 mins. Add the rice and mix thoroughly for another 3 mins, breaking up any lumps.
Step 5.
Push the rice to one side, add the remaining oil and crack in the eggs. Scramble the eggs into ribbons. Once the egg is half cooked, mix everything together. Add the sugar, then pour the soy sauce and fish sauce along the sides of the pan. Toss in the coriander and stir vigorously for a further minute.
Step 6.
Divide between bowls and top with a wedge of lime and the peanuts. Enjoy!
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