Thai Green Curry Chicken Fried Rice Recipe

This 20-minute Green Curry Chicken Fried Rice is quick to prepare, naturally gluten-free when you use gluten-free curry paste and fish sauce, and perfect for a busy weeknight.

Hello — Whitney here — sharing another fast, one-pan meal that’s full of flavor and comes together in about 20 minutes. If you enjoy quick fried rice dinners, this green curry version is a vibrant change of pace: fragrant coconut and Thai green curry paste coat the rice and chicken, with fresh herbs and lime to brighten the dish.

Fried rice is a go-to at my house because it’s fast, flexible, and easy to adapt to whatever you have in the fridge. This recipe skips the traditional scrambled egg and instead relies on a creamy green curry sauce made from coconut milk and curry paste. It’s ideal for using leftover cooked rice and cooked chicken, which makes the prep and cook time minimal.

Green Curry Chicken Fried Rice — Ingredients

• 1 tbsp sesame oil
• 1 cup onion, diced
• 2 cups frozen peas
• 2 cloves garlic, minced
• 2 cups boneless, skinless chicken breast, cooked and shredded
• 1 can (13.5 oz) unsweetened coconut milk
• 3 tbsp Thai green curry paste (check label for gluten-free)
• 1 tsp fresh ginger, peeled and grated
• 1 tbsp fish sauce (use gluten-free if needed)
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh basil, chopped
• 3 cups cooked rice (preferably cooled or day-old rice)
• 1 lime, sliced into wedges for serving

Note: If you don’t already have cooked rice, start by cooking the rice so it can cool slightly before frying.

Instructions

1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and frozen peas and sauté for 4–5 minutes, until the onion softens and the peas thaw.
3. Add the minced garlic and cook for about 1 minute, stirring so the garlic does not brown.
4. Add the shredded cooked chicken and stir to combine, warming the chicken through.
5. Pour in the coconut milk and stir in the Thai green curry paste, grated ginger, fish sauce, and lime juice. Mix until the curry paste dissolves into the coconut milk and forms a sauce.
6. Add the cooked rice, chopped cilantro, and chopped basil. Toss everything together and cook for 5–6 minutes, stirring occasionally so the rice absorbs the sauce and heats evenly.
7. Serve hot with lime wedges on the side. Squeeze fresh lime juice over each portion just before eating to add brightness.

Tips for Best Results

• Use day-old or cooled rice when possible — it fries better and won’t become mushy.
• Leftover roasted or poached chicken works well here. If starting from raw chicken, cook it first and shred or dice before adding.
• Adjust the amount of green curry paste to your heat preference. Start with less and add more to taste.
• For extra texture, stir in chopped roasted peanuts or toasted cashews at the end, or top with thinly sliced scallions.
• To make it vegetarian, substitute tofu for chicken and use a vegetarian fish sauce alternative or extra soy sauce (ensure gluten-free if needed).

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of water or coconut milk to loosen the sauce and prevent drying out. You can also reheat in the microwave, stirring halfway through for even heating.

Notes

Gluten-free option: This recipe can be gluten-free if you use gluten-free Thai green curry paste and fish sauce. Always check product labels to confirm.

Nutrition Facts (approximate per serving)

That’s it — a quick, flavorful dinner that brings Thai-inspired green curry to classic fried rice. It’s simple to customize, and the herb and lime finish keeps the dish bright and balanced. Enjoy!