Curry Fried Rice // Nasi Goreng Kari Teri Asin

Bored with regular fried rice with sambal? You should try this one, Curry Fried Rice. It's fragrant and so tasteful... I bet you'll love it too, just like me..:o))

What fun is, you can add anything you like in it according to your taste, such as fried egg, omelet, slices of fried chicken, slices of tofu, thin slices of vegetables and my nasi goreng here is added with fried dried fish. So yummieeee...!!!

Ingredients:
2 cloves garlics, fine sliced
2 red chillies, fine sliced
2 kemiri(candle) nuts, crushed
2 teasp curry powder
1 teasp salt
1/2 teasp pepper
2 tsps chicken broth powder
1 stem green onion (sliced)
125 gr steamed rice

Directions:
1. Fry the garlic slices, chillies and candlenut,curry powder, salt and pepper.
2. Add green onion and cook for 2 minutes.
3. Add steam rice and mix well. Cook for 5 more minutes and stir well.
4. I added some dried fried fish in this.

Fish In Green Curry Sauce

As I said before in my posting about green curry that I'd post a recipe using this paste. I love fish and seafood and I always have them in the freezer, so adding fish in the curry sauce would be great to accompany my hot steamy rice. It's very simple yet delicious dish, perfect to make when you have unexpected guests.

Ingredients:
350 gr fish fillet
2-3 eatsps green curry paste
100 gr green beans
salt & peper for seasoning
1 teasp stock powder (optional)
250 ml coconut milk


Directions:
1. Heat the oil in the pan. Stir fry the green curry paste in hot oil until fragrant.

2. Add with cut green beans, stir fry until the beans half-soft, add liquid / water if it's too dry.

3. Pour the coconut milk in the pan, season and add stock powder, leave to boil.

4. Add the fish in the pan, cover the sauce to coat. Lower the heat and simmer until the fish done. Remove and ready to serve.

Green Curry Paste

Since raising two kids and keeping daily activities outside the house get the higher priorities, I try to spend less time in the kitchen without loosing qualities and quantities of the dishes. And how to do this? By using curry paste as base of ingredients, where the paste can be prepared in advance and kept for quite long time in the fridge. Then when time for dinner, I combine the curry with chicken, fish, beef or vegetables. It's always delicious and my family loves it. This way I save a lot of time in the kitchen by blending all stuffs and certainly less mess too.

Green curry is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish. Other Thai curry dishes are identified solely by their colors, such as yellow and red. Green curry can be made with meat, duck, chicken, fish or vegetables and is usually eaten as an accompaniment to rice or round rice noodles.

This is the basic green curry paste I made... enough for making 3 to 4 times dishes. Stay tuned I'll be posting the recipes using this curry paste soon.

Green curry paste:
2 tablespoons ground coriander
2 teaspoons shrimp paste (optional- I skip this)
1 teaspoon ground peper
1 teaspoon ground cumin
1 teaspoon salt
4 lemon grass
2 teaspoon galanga
1 lime leaf
1 tablespoon coriander roots (optional)
10 garlics
5 sjalots
16 or less green chillies

- Blend all ingredients in the blender to make paste. Add a bit water as needed.
- Put the paste in the jar and keep it cool in the fridge.