Thai Curry Fried Rice
This Thai curry fried rice will be your new favorite meal prep dish. Not only is it mind-blowingly delicious, but it’s also dairy-free, gluten-free, and fully plant-based.
Growing up, our family meals were pretty simple. Have you ever seen one of those infographics with a plate divided into sections to include carbs, protein, and veggies? It was pretty much the standard in our household, and for the longest time we did not question it.
When I started my transition to veganism, my mind was blown. I realized I was missing out on so much variety. Over the years of being plant-based, I discovered many amazing ingredients that would never have made it onto my plate otherwise. And best of all, I started to diversify my menu and include more dishes from different cuisines around the world.
One of my absolute favorite flavors is Thai red curry. If you’re a fellow Thai food lover, you will adore this Thai curry fried rice!
Why You’ll Love This Recipe
- The key to spicy food is balance. That’s why in this Thai curry fried rice, the intensity of the red curry paste is paired with creamy coconut milk, savory components, and refreshing lime juice.
- Thai red curry is often served with rice anyways. With this dish, we just take it a step further and combine the two. Easy and convenient!
- The dish comes together in less than half an hour! With four servings, it’s a great meal for the entire family or a perfect meal prep opportunity.
- Honestly, it feels like eating an entire rainbow! A very delicious and filling rainbow, too.
- This Thai curry fried rice is not only WFPB, it’s also gluten-free, and can be made soy-free with a few modifications.
How to Make This Recipe
The first ingredient you need to make this delicious Thai curry fried rice is, you guessed it, RICE! I used a special blend of lentils, chickpeas, green peas and rice – an invention by our friends over at RightRice. It tastes like rice and has the same texture, but it is packed full of fiber and protein! For this recipe, I used their Garlic Herb mix.
If you haven’t got access to RightRice, you can make your own flavorful mix. Use jasmine or basmati rice, along with garlic powder, onion powder, dried parsley, lemon juice, and soy sauce.
In a pot, combine coconut milk and red curry paste. Bring it to a simmer on low heat until the Thai curry paste can dissolve. Add your rice, water, and extra ingredients listed above if you’re not using RightRice. Wait for it to come back to a simmer, close the lid and allow the rice to cook until the liquid is fully absorbed. Turn off the heat and keep the lid closed.
In the meantime, scramble a block of firm tofu and cook it in a non-stick frying pan with some turmeric. Set the tofu aside.
Using the same pan, saute red onion, bell pepper, and green peas. You can add a splash of water or broth to stop the vegetables from sticking to the pan. Cook until the onions become translucent and the bell pepper is soft.
Transfer your veggies and tofu into the pot with red curry rice, along with fresh basil. Stir and enjoy!
- Remember how I said this recipe can be easily made soy-free? Instead of tofu, you could scramble some chickpeas with turmeric and black salt. And if you’re making your own rice, swap soy sauce for coconut aminos.
- See the notes in the recipe card for the exact measurements of extras if you make your own rice.
- Did you know you can make your own red curry paste? All it takes are fresh chillies, ginger, garlic, lemongrass, tomato paste, soy sauce, and a few spices.
- Don’t forget to experiment with your topping! Serve this Thai curry fried rice with fresh basil, crushed peanuts, red pepper flakes, cilantro, and lime juice. Yum!
- For meal prep for more than one person, you can double or triple the recipe.
Other Recipes You’ll Love
- Vegan Red Curry Soup
- Vegan Cauliflower Steaks
- Cold Noodle Salad with Nut Dressing
- Vegan Tahini Noodles
- Vegan Ramen Soup Jar
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The Recipe: Thai Curry Fried Rice
- 1 package Garlic & Herb RightRice
- ¾ cup Coconut Milk
- ¾ cup Water
- 2 tbsp Red Curry Paste
- 1 Red Bell Pepper, Chopped
- 1 cup Green Peas
- ½ Red Onion, Chopped
- 1 cup Fresh Basil
- 340 grams Extra Firm Tofu
- ¼ tsp Turmeric
- Pot or rice cooker
- Non-stick frying pan
- Add your RightRice, red curry paste, coconut milk and water to a deep set pan or pot. Bring the mixture to a boil, then simmer for 10-12 minutes until the rice has absorbed most of the liquid.
- Meanwhile, drain your package of tofu, place it on a plate and mash it with a fork. Add the tofu to a non-stick pan over medium heat along with your 1/4 a tsp of turmeric and some salt. Sautee for around five minutes until the tofu is cooked slightly and it is covered in the turmeric. Place the tofu onto a plate and set aside.
- In the same pan that the tofu was in, add your chopped bell pepper, red onion and peas. Over medium heat, sautee your vegetables until they are softened slightly, for approximately five minutes.
- Finally, add your tofu and sauteed vegetables to the pan with the red curry fried rice. Add you half a cup of fresh basil leaves and stir until everything is combined. Enjoy for dinner, or let cool and store in four separate meal prep containers in the fridge.
- 1.5 cups jasmine or basmati rice (dry)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp dried parsley
- 2 tbsp lemon juice
- 2 tbsp soy sauce