Khao Pad Phed

Khao Pad Phed is a vibrant and aromatic Thai fried rice dish that combines the rich flavors of Thai red curry paste with fresh vegetables and fragrant jasmine rice. This vegan version is both satisfying and nutritious, offering a delightful balance of spices and textures.

Ingredients

• Jasmine rice - 150 grams
• Vegetable oil - 2 tablespoons
• Red curry paste - 2 tablespoons
• Garlic - 3 cloves, minced
• Shallots - 2, finely sliced
• Bell pepper - 1, diced
• Carrot - 1 medium, diced
• Green beans - 100 grams, chopped
• Coconut milk - 100 ml
• Soy sauce - 1 tablespoon
• Lime - 1, juiced
• Fresh basil leaves - a handful, roughly chopped
• Salt - to taste
• Pepper - to taste

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then cook it according to package instructions. Allow it to cool slightly.
2. In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and sliced shallots, and sauté for 2-3 minutes until fragrant.
3. Stir in the red curry paste and cook for another minute, mixing well with the garlic and shallots.
4. Add the diced bell pepper, carrot, and green beans to the pan. Cook for about 5 minutes, stirring occasionally until the vegetables are tender.
5. Pour in the coconut milk and soy sauce, stirring until combined. Allow to simmer for 2 minutes.
6. Add the cooked jasmine rice to the vegetable mixture, breaking up any clumps. Stir well to ensure the rice is coated in the curry mixture.
7. Season with lime juice, salt, and pepper to taste. Cook for an additional 2-3 minutes, stirring frequently until heated through.
8. Remove from heat and fold in the fresh basil leaves just before serving.

Nutrition

• Calories: 450
• Protein: 8 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and herbs.
• Provides a good source of fiber and essential nutrients.

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