Khao Pad Prik Gaeng (Red Curry Fried Rice with Prawns)
Day old rice stir fried with red curry paste, prawns and egg until every grain is fragrant and slightly smoky.
Made with Ginger and garlic paste and Thai red curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 mins
- LevelEasy
- Costabout £2.48 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Break up the cold rice with your fingers so there are no clumps.
- 2
Heat 1 tbsp oil in a large wok over a high heat for 1 minute.
1 min - 3
Add your ready made Thai red curry paste (see the base recipe) and the ginger garlic paste (see the base recipe) and stir fry for 1 minute.
1 min - 4
Add the prawns and cook 2 minutes until pink, then push to the side. Pour the egg into the gap and scramble for 1 minute.
3 min - 5
Add the remaining oil, the rice, pepper and peas. Stir fry for 4 minutes, pressing the rice against the pan, until piping hot.
4 min - 6
Splash in the tamari and toss. Serve with lime wedges and spring onion.
Tips
- Use rice that has been cooled within 1 hour and kept in the fridge. Never use rice left out overnight.
- Cold rice fries better than fresh because it is drier.
- Reheat rice only once and make sure it is steaming hot all the way through.
Storing and freezing
Best eaten fresh. If you must, cool within 1 hour and keep in the fridge for up to 1 day. Reheat only once until steaming hot all the way through.
Questions
Can I use microwave rice?
Yes. Cook it as the packet says, spread it on a tray to cool and chill for 30 minutes before frying.
Can I use chicken or tofu?
Yes, either replaces the prawns. Chicken needs 5 minutes to cook through.
Is it gluten free?
Yes, with gluten free tamari and a gluten free paste. Check the label on any shop bought paste.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.