Gordon Ramsay’s Thai green curry rice recipe turns homemade curry paste into fragrant fried rice in under 15 minutes, using day-old basmati, fresh chillies, lemongrass, and kaffir lime leaves. The paste fries in hot oil until it fills the kitchen, then the cold rice goes in and picks up every bit of flavour as it heats through.
Ramsay makes the curry paste from scratch in his Ultimate Fit Food book, and he is clear that shop-bought paste is not the same thing. I was sceptical about making my own paste for one of my first curry recipes for a rice dish, but the first time I blitzed it fresh, the difference was so obvious I have not gone back to jars since.
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Why Ramsay Fries the Paste First
Gordon fries the Thai green curry paste in hot oil for 2-3 minutes before the rice touches the pan. This step toasts the raw spices and releases the oils from the lemongrass and chillies, so the paste goes from sharp and grassy to deep and fragrant.
I skipped this once and just stirred everything together cold. The rice tasted like raw herbs instead of curry. Those 2-3 minutes of frying are what turn a pile of blitzed ingredients into an actual paste that coats every grain.
Thai Green Curry Paste Ingredients
This is Ramsay’s Thai green curry paste recipe, made from scratch. Blitz everything in a food processor with 1-2 tbsp vegetable oil and a pinch of salt and pepper until smooth.
- 2 large green chillies
- 1 garlic clove, peeled and roughly chopped
- 1 lemongrass stalk, roughly chopped
- 2 kaffir lime leaves
- 3cm (1-inch) piece fresh ginger, peeled and chopped
- Small bunch fresh coriander (cilantro), stalks and leaves
- 1 shallot, peeled and chopped
- Juice of 1 lime
- 1-2 tbsp vegetable oil
- Pinch of salt and pepper
Thai Green Curry Rice Ingredients
- 300g (1.5 cups) cooked basmati rice, day-old or chilled for at least 4 hours
- 1 batch Thai green curry paste (above)
- 1-2 tbsp vegetable oil
- Sea salt and freshly ground black pepper
- Lime wedges, to serve
How To Make Gordon Ramsay Thai Green Curry Rice
- Make the Paste: Put all the curry paste ingredients into a food processor or blender with 1-2 tbsp vegetable oil and a pinch of salt and pepper. Blitz until completely smooth.
- Fry the Paste: Place a large frying pan or wok over medium-high heat and add 1 tbsp vegetable oil. When the oil is hot, add the curry paste and stir over the heat for 2-3 minutes until aromatic.
- Add the Rice: Tip in the cold rice and stir well, pressing and tossing so every grain gets coated in the paste. Cook for 4-5 minutes until the rice is heated through.
- Season and Serve: Taste and adjust the seasoning with salt and pepper. Add a dash more oil if the rice sticks. Transfer to a bowl and serve with lime wedges.
How Do I Make Thai Green Curry Taste Better?
The single biggest thing is making the paste fresh. Jarred paste sits on a shelf for months and loses the brightness that fresh lemongrass and lime leaves give you. If you only change one thing, make the paste yourself and use it the same day.
After that, use day-old rice. Freshly cooked rice is too wet and turns the whole dish into mush. I cook a batch of basmati the night before and leave it uncovered in the fridge so it dries out properly. Cold, dry grains fry better and stay separate.
Can I Turn This Into a Full Thai Green Chicken Curry?
Yes. Fry the paste the same way, then add 400ml (1.75 cups) coconut milk instead of rice. Simmer diced chicken breast or thighs in the sauce for 8-10 minutes until cooked through. This is how most Thai green curry recipes work, and Ramsay’s paste is good enough to carry a full curry on its own.
You can do the same with prawns (shrimp) or firm white fish like monkfish. A Thai green fish curry or Thai green prawn curry uses the exact same paste. Just reduce the simmer time to 4-5 minutes so the seafood does not overcook.
What Ramsay Serves Alongside This
In the Ultimate Fit Food book, Gordon pairs this Thai green curry rice with spicy chicken wings marinated in tamarind and stir-fried green beans with a peanut dressing. The wings are marinated in tamarind and roasted until sticky, and the beans get a quick toss in a soy and peanut sauce.
I sometimes skip the wings and serve the rice on its own with a fried egg on top. A squeeze of lime and a few slices of fresh chilli make it a full meal. If you want more from the curry silo, try it next to a bowl of chicken curry for a proper spread.
Storing the Paste and the Rice
The curry paste keeps in a sealed jar in the fridge for up to 5 days. You can also freeze it in ice cube trays and pop out a portion whenever you need it. One cube is roughly enough for one serving of rice.
The finished rice keeps in the fridge for 2 days. Reheat it in a hot wok with a splash of oil. Do not microwave it or the rice dries out and the paste loses its punch. The whole point of this dish is that the paste stays fresh and bright.
FAQs
- Can I use shop-bought Thai green curry paste? You can, but the flavour is noticeably flatter. If you do, use 2-3 tablespoons and add a squeeze of fresh lime and some chopped coriander (cilantro) at the end to brighten it up. I have done this when I was short on time and it was fine, just not as good.
- Does the rice have to be day-old? Yes. Gordon says to use rice that has been chilled for at least 4 hours. Fresh rice has too much moisture and will go sticky and clump together in the pan instead of frying properly.
- Can I add protein to the rice? Ramsay serves it with chicken wings on the side, but you can stir diced chicken, prawns (shrimp), or tofu straight into the rice after frying the paste. Cook the protein first, set it aside, fry the paste, add rice, then toss the protein back in at the end.
- What can I use instead of kaffir lime leaves? Lime zest works as a swap. Use the zest of one lime. It will not be identical, but it gives you that citrus note that makes Thai green curry paste smell right.
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Nutrition Facts (Per Serving)
- Calories: 285 kcal
- Total Fat: 9g
- Saturated Fat: 1g
- Sodium: 320mg
- Total Carbohydrate: 45g
- Protein: 5g
Gordon Ramsay Thai Green Curry Rice Recipe
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servings5
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minutes13
minutesGordon Ramsay’s Thai green curry rice recipe turns homemade curry paste into fragrant fried rice in under 15 minutes, using day-old basmati, fresh chillies, lemongrass, and kaffir lime leaves. The paste fries in hot oil until it fills the kitchen, then the cold rice goes in and picks up every bit of flavour as it heats through.
Ramsay makes the curry paste from scratch in his Ultimate Fit Food book, and he is clear that shop-bought paste is not the same thing. I was sceptical about making my own paste for a rice dish, but the first time I blitzed it fresh, the difference was so obvious I have not gone back to jars since.
Ingredients
2 large green chillies
1 garlic clove, peeled and roughly chopped
1 lemongrass stalk, roughly chopped
2 kaffir lime leaves
3cm (1-inch) piece fresh ginger, peeled and chopped
Small bunch fresh coriander (cilantro)
1 shallot, peeled and chopped
Juice of 1 lime
2-3 tbsp vegetable oil
Salt and pepper
300g (1.5 cups) cooked basmati rice, day-old or chilled 4+ hours
Lime wedges, to serve
Directions
- Make the Paste: Put all the curry paste ingredients into a food processor with 1-2 tbsp vegetable oil, salt and pepper. Blitz until completely smooth.
- Fry the Paste: Heat 1 tbsp oil in a large frying pan or wok over medium-high heat. Add the curry paste and stir for 2-3 minutes until aromatic.
- Add the Rice: Tip in the cold rice and stir well, pressing and tossing so every grain gets coated. Cook for 4-5 minutes until heated through.
- Season and Serve: Taste and adjust seasoning. Add a dash more oil if the rice sticks. Serve with lime wedges.
