Green Curry and Crab Fried Rice

Serves: • Time: 40 minutes

Hillary Reeves updates basic fried rice with crab meat and curry paste from the Thailand Box. Jasberry rice (also from the Thailand Box) lends a beautiful purple-black hue to the dish. It makes for a satisfying main or side, and is great eaten cold or the next day for leftovers. In case you’ve run out of spices from Lumlum’s Tom Yum Soup Set, check out the Shop to restock.

Green Curry Fried Jasberry Rice
© Hillary Reeves


  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. Nittaya green curry paste
  • One 6 oz. can crab meat
  • ¼ cup coconut milk
  • 2 Lumlum kaffir lime leaves, torn in half vertically
  • 2 eggs
  • ½ cup chopped red pepper
  • ½ cup chopped zucchini
  • 2½ cups Jasberry rice, cooked the day before and left out to dry
  • Salt and pepper
  • 6 Thai basil leaves, cut into thin strips, for garnish
  • 6 lime wedges, for serving


1. In a large skillet, heat the olive oil over moderate heat. Add the curry paste and cook until fragrant, about 1 minute. Add the crab meat, coconut milk, and kaffir lime leaves and cook until most of the liquid has evaporated, 8 to 10 minutes.

2. Push mixture to one side of the pan. Crack in the eggs and stir to scramble. Once the whites are set, mix them into the curry mixture that was pushed to the side of the skillet.

3. Mix in the red pepper and zucchini. Cook until the vegetables are slightly softened, about 4 minutes. Mix in the rice and break up the clumps. Cook until rice is moistened and tender, 3 to 5 minutes. Taste and season with salt and pepper.

4. To serve, distribute the preparation onto 6 serving plates, garnish with the Thai basil, and add a lime wedge on the side.

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  • Katrina

    Hiii! I got the Red curry in my box. Would this work the same using the red curry instead of the green?

    • hreeves

      Katrina – Sure! You can absolutely substitute red curry paste for green curry paste in the fried rice. It really just acts as a all-in-one flavor packet, so use whichever curry paste you have and then mix and match the veggies that you have in your crisper. The ones I used are pretty traditional for Thai fried rice, but it’s a very forgiving dish and you can feel free to get creative with what you use.

      If you’re looking to get creative with red curry, you can also try out Nam Khao — it’s a crispy rice salad out of Laos, but also a fun way to use your red curry paste!

  • Lisa

    Can I use black/forbidden rice instead? I have that in my pantry.