There are certain dishes you create and even you are amazed at the outcome. This dish is simply delicious and very flavourful. It borrows from Thai Green curry paste but it is definitely Nigerian in its flavours and richness.
Whenever I have leftover rice I think of ways to reuse it besides the way it was previously served. The day I made this green curry paste, I had different green peppers I had bought for green ofada stew. I get excited anytime I see green scotch bonnet because they have a peculiar flavour that elevates certain dishes that I love so much. Anyway so I had the peppers and some leftover rice and the Nigerian Green curry rice came to life. It is definitely a keeper.
Use a food processor, mortar and pestle, blender or stick blender to grind your curry. For a greener curry increase the quantity of the green peppers. Green peppers are generally not as hot as red.
This curry can be used as a condiment for curry sauce, noodles, for grilling meat, seafood, vegetables etc. It can be made and stored in the freezer. Do not store at room temperature because there is no preservative in it. Use as much or as little as you want. You can omit the crayfish if you like, but it brings the flavours closer to home.
You can add chopped chicken, ham, beef etc. Also, you can substitute my Simple Sofrito or Nigerian Independence day sauce-Spicy roasted Green pepper sauce for this curry to get a delightful rice dish.
To prepare Nigerian Green Curry Sauce
Curry 1/2 green bell pepper green scotch bonnet or red 5 green chilli, shombo or red 2 cloves of garlic 1 teaspoon minced fresh ginger or 1/2 teaspoon ginger powder 1 teaspoon tumeric 1 teaspoon chili powder 1/2 medium onion 1 seasononing cube 1/4 cup water Rice ingredients 2 tablespoons vegetable oil 1/2 medium onion, chopped 4 tablespoon curry paste 1 seasoning cube 1-2 tablespoons ground crayfish 2 cups cooked rice salt
Wash the peppers. Remove seeds from green bell pepper. Peel garlic cloves, fresh ginger and onion.
Put all curry ingredients in a blender with water or in a or food processor and blend until smooth.
Pour vegetable oil in a frying pan over medium-low, add chopped onions and fry until soft.
Add curry paste, fry until dry with oil floating on top.
Sprinkle crayfish and seasoning cube into the curry, stir. Taste for salt and add. Fry a little.
Add rice and stir for about 2-3 mins to fry and mix well.
Sprinkle 1 tablespoon water, cover steam on low heat for 2 minutes.
Green curry rice is ready.
If you enjoyed my Nigerian Green curry rice, you will also enjoy my Cabbage rice, Cabbage Fried Rice, Green ofada stew, Ayamase (Designer Stew), Spicy roasted green pepper sauce (Nigerian Independence day sauce) and Fish curry leaf rice.
Nigerian Green Curry Rice
Ingredients
Curry
- ½ green bell pepper
- green scotch bonnet or red
- 5 green chilli (shombo or red)
- 2 cloves garlic
- 1 teaspoon minced fresh ginger or 1/2 teaspoon ginger powder
- 1 teaspoon tumeric
- 1 teaspoon chilli powder
- ½ medium onion
- 1 seasoning cube
- ¼ cup water
Rice ingredients
- 2 tablespoons vegetable oil
- ½ medium onion (chopped)
- 4 tablespoon curry paste
- 1 seasoning cube
- 1-2 tablespoons ground crayfish
- 2 cups cooked rice
- salt
Instructions
- Wash the peppers. Remove seeds from green bell pepper. Peel garlic cloves, fresh ginger and onion.
- Put all curry ingredients in a blender with water or in a food processor and blend until smooth.
- Pour vegetable oil in a frying pan over medium-low, add chopped onions and fry until soft.
- Add curry paste, fry until dry with oil floating on top.
- Sprinkle crayfish and seasoning cube into the curry, stir. Taste for salt and add. Fry a little.
- Add rice and stir for about 2-3 mins to fry and mix well.
- Sprinkle 1 tablespoon water, cover steam on low heat for 2 minutes.
- Green curry rice is ready.
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I am Ganiru, a wife, a mother, a food blogger, a chef, an author and an accountant. I love to cook and write about food, especially Nigerian and afro-centric food... 
Please are there other kinds of food one can prepare with the Nigerian curry leave apart from stew and jelloff rice?
Oby, My son adds curry leaves to his noodles sometimes and it’s absolutely delicious. Here is the link to another rice dish I used it in https://www.thepretendchef.com/fish-curry-leaf-rice-leftover-rice/
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