Ingredients

• 1.5 glasses - white rice, washed and drained
• 2 tbsp - Thai yellow curry paste
• 1/2 tsp - turmeric powder
• 1 - onion - chopped
• 1 inch stick cinnamon
• 3 cloves - garlic, chopped
• 1 glass - thick coconut milk
• handful of chopped fresh coriander or Thai basil leaves
• 1-2 cups - firm tofu cubes
• 1 - cube stock (veg/non-veg)
• 1/2 cup - frozen peas
• 1 - chopped capsicum/bell pepper
• Salt and sugar to taste
• 4 tbsp - olive oil
• 1/4 cup - light soy sauce
• 2 tbsp - fish/oyster sauce (optional)
• 2 tbsp - Thai red-chilli paste/sauce
• 1 cup - cooked boneless chicken, chopped (optional)

How to Make Thai Yellow Fried Rice

• Heat oil in a non-stick deep vessel.
• Fry the onions to pink, followed by the garlic, cinnamon, stock cube and curry paste. Fry well for 2 mins and then add the rice.
• Toss and fold to coat the rice well - be gentle.
• Fry for 1-2 mins, tossing in between.
• Add the coconut milk, Thai basil leaves and 2 glasses water. Adjust salt and sugar.
• Bring to boil, then simmer, covered till the grains are almost (3/4th) cooked.
• Add the chopped capsicum, peas, tofu cubes, chicken pieces if non-veg, soya sauce and remaining ingredients, cover the vessel and toss.
• Continue cooking till the rice is done.
• Open and simmer until the grains dry up and are not too sticky (don't stir at this moment).
• Transfer to a serving dish and garnish with chopped coriander, fish/oyster sauce and Thai red-chilli paste. Serve hot.