Thai Red curry fried rice and Cottage cheese Stir fry

Having some left over rice? Bored of cooking same old stuffs with that rice? Well, time to make something flavorful! YES.. Red Curry Fried Rice. Whenever I want to cook fast and this is the recipe that pops out of my mind. A dish which carries awesome flavor of the coconut curry along with fresh ingredients such as red chillies, shallots or pearl onions, garlic, ginger ( replacement of a thai spice galangal ), shrimp paste, lemongrass, cumin seeds, coriander seeds, lemon peel, pepper corns. This paste is readily available in market can also be used for our busy life. I will share the homemade red curry paste soon.

Along with the rice, a stir fry dry or saucey can be served. I am going to share a vegetable red curry fried rice and cottage cheese stir fry in which both can also be replaced by any protein of your choice.

Red Curry Fried Rice:-


  • Prep time – 20 mins
  • Cooking time – 30 mins
  • Serves – 3

Ingredients :

  • Leftover rice or cooked non sticky rice – 1 cup ( can be basmati or ponni boiled)
  • Red curry paste – 1 and 1/2 tablespoon ( I have used Ching’s red curry paste)
  • Salt to taste
  • Oil – 1 tablespoon
  • Coconut milk – 2 tablespoon ( very thick milk)
  • Cottage cheese/ paneer , carrot, beans, onions – all in 1/2 cup ( chopped and diced)


  • In a saucepan, add oil, vegetables. Saute well. Once the vegetables are sauteed, add the red curry paste into the pan. Saute it for another 3 mins. Add the coconut milk. Check the salt.
  • Bring it to a reduction.
  • Add the rice and mix well over medium and high heat.
  • Once the rice is done, garnish with spring onion and serve hot with stir fry which is stated below.

Cottage Cheese Stir Fry :-


  • Prep time – 20 mins
  • Cooking time – 20 mins
  • Serves – 3


  • Cottage cheese/ Paneer – 6 ounces ( 3/4 of 8 ounce pack)
  • Onion – 1 small ( diced into big pieces)
  • Bell pepper – 1 ( diced into big pieces – any color or mixed )
  • Soy sauce – 1 teaspoon
  • Red chilli sauce – 1 teaspoon
  • Salt to taste ( can be added as very small quantity)
  • Cornstarch – 1 teaspoon
  • Water – 1 teaspoon
  • Cashewnuts – 1 tablespoon ( split and cut into halves)
  • Garlic – 5 cloves ( Chopped finely)
  • Oil – 1 tablespoon or less


  • In a saucepan, heat oil and add cashews, chopped garlic, diced onion, mixed bell peppers. Once the vegetables are halfway done, add the soy sauce, red chilli sauce.
  • After 2 mins, add the cottage cheese along with little salt.
  • Once the cottage cheese is cooked soft, add the cornstarch after mixing in 1 teaspoon water. Leave it for another 1 or 2 mins.
  • Serve hot.

It is a very tasty lunch. A must try recipe. Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome. Have a great day!


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