Mains Recipes

Red Curry Fried Rice

Imagine cooking up a magic dish in your kitchen—Red Curry Fried Rice Delight. It’s like turning everyday stuff into a flavor party! Start by heating some regular oil and sesame oil in a big pan. Throw in chopped onions and cashews, let them get all golden and delicious. Now, here comes the veggie parade—broccoli, carrots, bell pepper, and baby corn. They join the party, adding colors and crunch. Then, we’ve got the flavor team—ginger paste and garlic paste. They bring that awesome smell and taste to the mix. Now, let’s turn up the heat with sambal oelek and red curry paste. It’s like a flavor bomb! Sprinkle in a bit of salt, a hint of sugar, some rice vinegar, soy sauce, and black pepper powder. They all join in, making the taste even better.

Time for the main star—the rice. Toss it in, let it soak up all those amazing flavors. And here comes the surprise guest—air-fried cubed potatoes for that extra crunch. They’re like the rockstars of this dish. Let everything cook together, and when it’s all friends in the pan, throw in some chopped coriander leaves. It’s like the confetti on top, making it look and taste amazing. Red Curry Fried Rice Delight isn’t just food; it’s a kitchen adventure. Crunchy cashews, tasty veggies, and fluffy rice—it’s like a party in your mouth.

Serve it hot, and you’ll feel like a kitchen superstar. This dish is simple but fancy, turning basic stuff into a tasty symphony. Enjoy the yummy applause from your taste buds!

Red Curry Fried Rice Delight: Easy-Peasy Recipe

Red Curry Fried Rice Delight: A symphony of flavors in every bite, where vibrant veggies, aromatic spices, and a hint of basil create a kitchen masterpiece.
Course Main Course
Cuisine Asian, Thai
Keyword crispy onion, crunchy, easy recipe, fried rice, lunch box, Quick Recipe, red curry, spicy, tangy, vegan, veggies
Prep Time 15 minutes
Cook Time 11 minutes
30 minutes
Servings 2


  • 2 tbsp oil vegetable or any neutral oil
  • 1 tbsp sesame oil
  • 1 small onion diced
  • 1/4 cup whole cashews
  • 1 cup mixed chopped veggies broccoli, carrot, bell pepper, baby corn
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp sambal oelek adjust for spice preference
  • 2 tbsp red curry paste
  • 1/2 tsp salt adjust to taste
  • 1/2 tsp sugar
  • 1 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tsp dried basil leaves or 5 to 6 fresh basil leaves
  • 1/4 tsp black pepper powder
  • Optional: 1/2 tsp curry powder for extra flavor
  • 1/2 cup air-fried cubed potatoes for that extra crunch
  • Chopped coriander leaves for garnish


  • Add 2 tbsp of regular oil and 1 tbsp of sesame oil in a big pan. Heat it up; make it warm and ready.
  • Toss in the diced onions and cashews. Cook them until the onions look clear and the cashews get a bit brown.
  • Add the mixed veggies (broccoli, carrot, bell pepper, baby corn). Stir them for 1 min.
  • Add in 1 tsp ginger paste, 1 tsp garlic paste. Saute for 30 secs.
  • Add 1 tsp sambal oelek and 2 tbsp red curry paste. Mix it all up.
  • Sprinkle in 1/2 tsp of salt, 1/2 tsp of sugar, 1 tbsp of rice vinegar, 2 tbsp of soy sauce. Add a pinch of dried basil leaves or throw in 5 to 6 fresh basil leaves. Finish it off with 1/4 tsp of black pepper powder. Mix it up good.
  • Toss in curry powder. This step is optional.
  • Let everything cook together for a few more minutes.
  • Sprinkle chopped coriander leaves on top. Serve hot !



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