Ingredients (serves 2)

• 500 grams 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 grams Brown Onion
• 12 slices Red Capsicum
• 14 slices Zucchini
• 6 Thai Basil leaves
• 2 Lemon slices for garnish
• Fresh coriander for garnish
• 35 grams Maesri Green Curry Paste
• 55 Grams Maeploy Coconut Milk
• 10 grams white sugar
• 10 gram Squid Fish Sauce
• 10 gram Tamarind Pulp Water

Method

1. To make the curry paste, heat the coconut milk for 60 seconds in a wok pan.
2. Add the curry paste for 1 minute.
3. Add everything else and mix well together until boiling. Then let it boil for another 2 minutes and transfer to a bowl
4. Cool down before using it so you get maximum flavour. Tip: if you want less spicy add more coconut milk.
5. To make the Green Curry Fried Rice, cook the rice ahead of time (day old rice is best for fried rice).
6. Blanch the prawns and vegetables in hot water for 20 seconds
7. 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)
8. Crack the 2 eggs into the wok and scramble for 10 seconds
9. 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
10. Add the prawns and the veggies and continue to toss over the heat for another 60 seconds or until the prawns are cooked through.
11. Remove and garnish with coriander and lemon and enjoy!