I've been searching for Kaffir Lime Leaves and Bird's Eye Chilies (2 VERY crucial Thai ingredients) for a LONG time and was SO surprised to find them both at Whole Foods! (I swear my mom couldn't even find them at the Asian Market!) I couldn't wait to test them out and added them to a Curry Fish Fried Rice for dinner. It came out amazing and you can totally taste the lime and chilies! Oh and anything topped with a fried egg is a winner at our house! :)
2 c day old cooked rice
1 Tbsp vegetable oil
2 firm fish fillets, roughly chopped (I used catfish)
1/4 c onions, diced
1 Tbsp ginger, grated
2 garlic cloves, minced
6 bird’s eye chiles
2 Kaffir lime leaves, sliced
1 Tbsp Thai red curry paste
1 Tbsp fish sauce
1/2 Tbsp soy sauce
1 tsp sugar
1 Tbsp butter
Sesame oil for drizzling
Green onions, for garnish
1. Heat oil in a wok over medium-high heat. Add the fish and cook for 5 minutes, until opaque.
2. Add the onions, ginger, garlic, chile peppers and Kaffir leaves. Cook for 5 minutes, stirring often.
3. Add the curry paste, fish sauce, soy sauce and sugar, cook for a minute or until the paste and sugar have dissolved.
4. Turn the heat to high and add the cooked rice. Stir often to prevent burning and until all ingredients are combined. Transfer mixture to serving platter.
5. Melt butter into pan and add eggs. Cook until bottom is set and the center is still runny. Add on top of the rice and garnish with green onions. Drizzle with sesame oil before serving.