Thai-Style Curry Rice

The Thais are geniuses with spices – they can transform everyday recipes into glorious and tasty dishes. One I particularly enjoy eating in Thailand is curry rice. This popular platter is perfect for a quick snack which one can enjoy there from pavement vendors. It is simple to make and surely makes a change from the ordinary plain rice. In fact, it is a meal by itself.


  • Enough long-grain white rice to fill a measuring jug to the 400-ml (14-fl oz) level
  • 2 eggs, beaten
  • 2 teaspoons sesame oil
  • 2½ teaspoons salt
  • 225 g (8 oz) chicken breasts
  • 2 tablespoons groundnut oil
  • 2 tablespoons coarsely chopped garlic
  • 1 small onion, finely chopped
  • 1 tablespoon finely chopped fresh root ginger
  • ½ teaspoon freshly ground black pepper
  • 175 g (6 oz) red peppers, seeded and diced
  • 100 g (4 oz) fresh or frozen corn kernels
  • 1 teaspoon chilli oil
  • 1 tablespoonMadras curry powder

For the Garnish

  • 3 tablespoons finely chopped spring onions


Cook the rice according to the Steamed Rice recipe at least 2 hours in advance or the night before. Allow it to cool thoroughly and then put it in the fridge.

Combine the eggs with the sesame oil and ½ teaspoon of the salt.

Cut the chicken into 1-cm (½-in) dice.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the garlic, onion, ginger, 2 teaspoons of the salt and the pepper. Stir-fry for 2 minutes. Then add the chicken and stir-fry for 2 minutes. Add the rice and continue to stir-fry for 3 minutes. Finally, add the peppers, corn, chilli oil and curry powder and continue to stir-fry for 2 minutes. Add the egg mixture and continue to stir-fry for another minute. Turn on to a warm platter, garnish with the spring onions and serve hot or cold as a rice salad.