Vegetarian Red Curry Fried Rice


I love Thai food, especially the coconut curries.  I find myself making Thai red curry once every other week.  Unfortunately, last night when I went to make a batch, I discovered I was all out of coconut milk.  So, in the interest of satisfying my curry craving and maintaining a level of creativity my weekly menus often lack, I tried to combine fried rice with the red curry ingredients I had on hand.  The results, I must say, were surprisingly delicious.

Vegetarian Red Curry Fried Rice

1 tsp salt
1 small eggplant, diced
2 Tbsp coconut oil
¼ – ½ large red onion, chopped
2 tsp Thai red curry paste
3 kaffir lime leaves (substitute 2 bay leaves if you don’t have kaffir leaves)
2 large cloves of garlic, chopped
1 red or yellow pepper, chopped
1 cup pineapple, chopped
1 cup tomatoes, chopped
3 cups cold rice
2 eggs
1 tsp soy sauce
½ tsp pepper
2 Tbsp vegetarian oyster sauce
¼ cup chopped green onions or Thai basil leaves
Juice of ½ lime or lemon

Begin by placing eggplant in a bowl and dust with salt. Set aside.

Heat coconut oil in a large wok.  Add onion and cook over medium heat until translucent (about 4 minutes).

Add red curry paste and kaffir lime leaves.  Fry the paste until it begins to separate from the oil and becomes fragrant (1-2 minutes).

Rinse and drain the eggplant.  Add the eggplant and the chopped garlic to the wok.  Heat until the eggplant begins to soften (about 5 minutes).

Add the bell pepper, pineapple, and tomatoes.  Cook for about 5 minutes, still over medium to medium-high heat.

Add rice and stir well to coat.  Heat the rice through (about 3 minutes).

In a small bowl, beat the eggs together with the pepper and soy sauce.  In the wok, push the rice to the sides creating a “volcano crater” with the metal as the bottom.  Add the egg mixture to this hole.  Allow it to cook until the tops of the eggs begin to set.  Then, stir the egg pieces into the rice.

Add oyster sauce and allow the mixture to cook for 1-2 more minutes.  During the last 30 seconds of the cooking process, stir in your choice of green onions or basil (or both if you want to get wild) as well as your lemon or lime juice.  Enjoy!

(Makes 2-3 servings)

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Filed under Mains, Recipes

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