Green Curry Fried Rice with Shrimp

Serves 2 to 3


  • 2 tablespoons neutral oil, divided
  • 1 pound of shrimp, peeled and deveined 
  • 2 carrots, peeled and diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, peeled and finely chopped
  • 1 large shallot, peeled and finely chopped
  • 1 to 2 tablespoons Thai & True Green Curry Paste
  • ½ cup frozen peas
  • 2 eggs, beaten
  • 2 cups day-old cooked rice
  • 1½ tablespoons soy sauce
  • ½ lime, juiced
  • Fresh Thai basil or sweet basil, for serving


  1. Heat the neutral oil in a wok or a large, deep-sided skillet over high heat. When the oil is hot, cook the shrimp for 3 minutes on each side, until opaque and cooked through. Remove the shrimp from the skillet and set aside.
  2. Add the carrot and bell pepper to the hot skillet and season with a pinch of salt. Cook, stirring occasionally until the veggies have softened, about 5 minutes.
  3. Add the garlic, shallot, and Thai & True Green Curry Paste to the skillet and stir to coat the veggies with the aromatics. Add the frozen peas to the skillet and stir to combine.
  4. Push the veggies to the side and add the beaten eggs to the pan. Allow them to sit for a minute or so, then drag your spatula through the egg to shred and scramble. Mix the scrambled egg in with the cooked vegetables.
  5. Add the cooked rice to the skillet along with the soy sauce. Stir everything together, then press the rice into an even layer. Cook the fried rice undisturbed for 1 to 2 minutes, then stir and repeat until the rice is as crispy as you’d like. 
  6. Add the cooked shrimp back to the skillet and stir to heat it through. Turn off the heat and stir in the lime juice.
  7. Divide the Green Curry Fried Rice with Shrimp between plates and garnish with Thai basil or sweet basil. Enjoy warm.