The fried rice is cooked in a red curry paste with chicken and various greens but made fragrant with the inclusion of kaffir lime and Thai basil leaves. Feel free to switch out chicken for beef or shrimp and choose your own vegetables though.
As is usual with fried rice, try to use leftover rice or precook it hours in advance, allowing it to cool so you don’t end up with a sticky mess. As for the curry paste, I used Maesri, after I managed to charm the waiter to ask the cook what brand I should be looking for. You should be able to find this in your local Asian grocery store or online.Print