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Healthy Thai Green Curry Fried Rice
Green Curry Fried Brown Rice
If you look up the most commonly Googled Thai recipes, you usually find Green Curry in the top five. Fried rice is also one of the more common recipes people look for. Fried rice also has the benefit of being one of the easiest and fastest recipes you can cook. When I asked my wife if she could do a recipe and a post this morning, she knocked it out in record time.
Green Curry Fried Brown Rice
As with all of our recipes, we try to go for the healthiest ingredients possible. Occasionally we find out from our readers that we could have done better on an ingredient or two which makes our days. Please, if you have an idea share it with us. I will describe what we did to make it healthier below but if you're really hungry and just want to cook the rice you can Click Here To Skip Straight to the Printable Recipe.
Green Curry Fried Brown Rice
How we made it healthier
- Use a whole grain rice. This morning when I was working with my home health physical therapy patient, we were chatting while we were working and they quickly jumped to the conclusion that Thai food is innately healthy. Others have also jumped quickly to this conclusion which is not entirely true. The irony is that brown rice is what was traditionally given to prisoners. This was because it was not stripped of its husk yet and was thought to be inferior. Little did they know that they were increasing the rate of diabetes when they were refining their grains. Further, Asians are often small people, and there is an assumption that if you are small, you are healthy. You have to be a doctor to notice the increase in diabetes with white rice consumption.
Green Curry Fried Brown Rice
- Use a monounsaturated fatty acid such as olive oil. This is common sense to most of us that think about our health nowadays. Olive oil is our choice for a healthy oil. According to the American Heart Association, you can also find high levels of monounsaturated fatty acids in the following oils.
- Canola Oil
- Peanut Oil
- Safflower Oil
- Sesame Oil
- Sesame and Peanut oil are two of the more commonly used oils and you can substitute any of these if you prefer one or the other. There are really delicious wok sprays available that already have Thai spices in them available on Amazon and at Target if you want to go all out. This one contains safflower oil if memory serves which is one of the healthier oils you can use. We have enjoyed this brand, and they do not pay us to endorse them.
Basil Wok Spray Oil
- Add as many vegetables as you want, the more, the better! We just happened to have Thai eggplant, red bell pepper and basil on hand, so those are the ones we used. You can just as easily grab a can of bamboo shoots which are commonly used in green curry dishes.
Green Curry Fried Brown Rice
Health Benefits of Curries
According to Organicfacts.net some of the possible benefits of curry include helping with prevention of cancer, Alzheimer's symptoms, reduction in the risk of heart disease, and boosted immune and bone function to name a few. I personally have Asthma and have read that it helps with asthma symptoms making it a good recipe for when I have an exacerbation of my symptoms. Disclaimer: I have mild asthma and would not take this as a recommendation as the evidence seemed antidotal. Always check with your doctor if you have concerns.
Green Curry Fried Brown Rice
Below is the recipe. Please let us know how you like your fried rice and what you do to rehab your recipes in the comments section below. 🙂 Thanks for reading us and don't forget to follow us on social media.
- 4 cups cooked brown rice, use a big spoon or spatula to break the rice apart.
- 8 oz. sliced chicken breast
- 1 medium sliced red bell pepper
- 1 cup basil leaves, about 1.5 oz.
- 3.50 oz. cut Thai eggplants
- 8 chopped kaffir lime leaves
- 2 tablespoon green curry paste, I like spicy food, but if you don't then use only 1 - 1 ½ tbsp.
- 2 tablespoon olive oil
- 2 tablespoon fish sauce
- ½ teaspoon Truvia
- ½ cup water
- Heat olive oil in a wok, turn on a stove at medium-high.
- Add green curry paste, chicken, and kaffir lime leaves and stir-fry until the chicken is cooked. Add ¼ cup of water, so the curry paste doesn't burn.
- Put red bell pepper, and Thai eggplant in the wok and cook until the eggplant is soft.
- Then add basil leaves and stir them with the other ingredients just for a few time.
- Add brown rice; stir fry the rice with all the ingredients for 1 -2 minutes and add another ¼ cup of water, then turn off the stove. Keep continuing stir the rice for a minute. Enjoy!
If you liked that recipe you might also like these.
https://healthythairecipes.com/green-curry/
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