Red and Green Curry Fried Rice

Out of a sudden, I feel like cooking 2 different types of curry fried rice. Therefore, I used one portion of the cooked rice to fry with red curry paste and the other with green curry paste. As the green curry paste is not that green, the contrast is not that obvious.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2)
Red Curry Fried Rice
° 100g rice, cooked
° 1 tablespoon vegetable oil
° ½ tablespoon vegetable curry powder
° ½ teaspoon chilli powder (optional)
° 1 tablespoon coconut milk (optional)
° 1 sprig curry leaves
° 150g yarn beans/long beans, finely chopped
° salt, to taste

Green Curry Fried Rice
° 100g rice, cooked
° 1 tablespoon vegetable oil
° ½ tablespoon “Earthen Pot” green curry paste
° 1 tablespoon coconut milk (optional)
° 2-3 kaffir lime leaves, finely chopped
° 100g bamboo shoot, diced
° 6 slices carrot, diced
° salt, to taste

Method
1. Red curry fried rice: Mix the curry powder and chilli powder with a tad of water to form curry paste.
2. Heat the oil in a wok or frying pan, fry the curry leaves for half a minute. Stir in the curry paste and fry until fragrant over medium heat. Add in the coconut milk.
3. Throw in the yard bean and stir-fry for 1-2 minutes. Stir in the cooked rice and season with salt. If it is too dry, sprinkle some water on it. Fry about 2-3 minutes or until rice is heated through. Set aside.
4. Green curry fried rice: Heat the oil in a wok or frying pan. Stir in the green curry paste, lime leaves and fry until fragrant over medium heat. Add in the coconut milk.
5. Throw in the bamboo shoot, carrot and stir-fry for 1-2 minutes. Stir in the cooked rice and season with salt. If it is too dry, sprinkle some water on it. Fry about 2-3 minutes or until rice is heated through.
6. Serve both type of fried rice on individual serving plate or bowl.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.
2. Oil for frying the curry paste should be heated to the right temperature and maintained at a steady heat until the curry spices have release their flavour, without burning.