Thai Curried Fried Rice with Fish
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
3 cups day old cooked rice, jasmine rice
2 firm fish fillet, roughly chopped
1 tablespoon finely chopped ginger
3 garlic cloves, minced
1-2 hot chile peppers, finely chopped
1 medium carrot, shredded
2 tablespoons vegetable oil
1-2 tablespoons Thai red curry paste, adjust to taste
1 tablespoon light soy sauce, adjust to taste
1 1/2 tablespoons fish sauce
Garnish:
Cilantro, finely chopped
mint and basil leaves
Lime crushed peanuts, 1 handful per serving
Instructions:
Heat the oil in a wok or large frying pan. Once warm add the fish and cook all the way through. Next add the ginger, garlic, chile peppers, onion and carrots. Cook for 3 minutes, stirring often. Next add the bamboo shoots, curry paste, soy sauce and fish sauce. Cook for 1 minute or until the paste has dissolved. Turn the heat to high and add the cooked rice. Stir often to prevent burning and until all ingredients are combined.
Turn heat off. Toss in the chopped cilantro, mint and basil leaves making sure to well distribute them around the rice. Serve topped with crushed peanuts and lime wedges.
Serves 2-3.
From epicureanmon.com