Become your own P’Nut Asian MasterChef by creating this recipe by Matt Sinclair at home with this easy recipe!
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
- To make the curry paste, heat the coconut milk for 60 seconds in a wok pan.
- Add the curry paste for 1 minute.
- Add everything else and mix well together until boiling. Then let it boil for another 2 minutes and transfer to a bowl
- Cool down before using it so you get maximum flavour. Tip: if you want less spicy add more coconut milk.
- To make the Green Curry Fried Rice, cook the rice ahead of time (day old rice is best for fried rice).
- Blanch the prawns and vegetables in hot water for 20 seconds
- 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)
- Crack the 2 eggs into the wok and scramble for 10 seconds
- 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
- Add the prawns and the veggies and continue to toss over the heat for another 60 seconds or until the prawns are cooked through.
- Remove and garnish with coriander and lemon and enjoy!
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