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The Simple Skillet | Thai Fried Rice



Thai Fried Rice

Serves: 6 as a main dish salad

Prep Time: 10 minutes

Cooking Time: 25 minutes

Difficulty: Medium


This is a meal in itself. The coconut milk and curry paste give it great flavors. You can make an all chicken version, just increase the chichen and eliminate the shrimp and sausage.


1 1/2 cup(s) rice

3/4 pound(s) chicken breast, boneless and skinless

1/2 pound(s) sausage, turkey

1/2 pound(s) shrimp, raw (medium or large)

1 pepper(s), bell, red, yellow, or green

1 pepper(s), bell, red, yellow, or green

1 carrot(s)

1 zz

1 cup peas, frozen

1/2 onion(s), medium

1 tablespoon(s) red curry paste, Thai Kitchen or other

1 can (14 ounces each) coconut milk, light

1 1/4 cup(s) chicken broth, reduced sodium (or vegetable broth, reduced sodium)

1 tablespoon(s) olive oil

1 teaspoon(s) garlic powder

1/4 teaspoon(s) salt

1/4 teaspoon(s) pepper, black, ground

1/4 cup cilantro, fresh


Chop the zucchini, peppers, carrot and onions into bite sized pieces. Cut the chicken into half inch cubes. Season the chicken with garlic powder, salt and pepper. Remove the shells from the shrimp. Clean and devein the shrimp, then pat dry with paper towels. Place a large skillet over medium high heat. Add the olive oil and the chicken and brown for a minute on each side. Remove to a plate. Remove the casings from the sausage and brown in the skillet, using a wooden spoon or spatula to break up the sausage. Cook for 2 to 3 minutes until browned, then remove it and place it with the chicken. Add a little more oil to the skillet if necessary and cook the shrimp for about a minute or two on each side until just cooked through. Remove the shrimp and place in a separate bowl. Add the vegetables to the skillet and cook over medium high heat for 3 to 4 minutes until beginning to soften. Add the chicken, sausage and shrimp back to the skillet. Add the broth, curry paste and coconut milk, and bring to a low boil. Add the rice and stir. Place the lid on the skillet and reduce the heat to a simmer. Cook for 18 to 20 minutes until rice is soft and liquid is absorbed. Top with chopped cilantro or basil if desired.


Per Serving About: 480 calories, 13 g fat, 5 g saturated fat, 39 g protein, 49 g carbohydrates, 4 g dietary fiber, 610 mg sodium