Rice with Pineapple (Khao Phad Sapparod)
From "Flavors of Thailand." Chef's note: very decorative, this dish can be served in a large hollowed-out pineapple for 4 people, or in a Victoria pineapple for two. For a summer touch, serve it cold with a mild peanut-oil and pineapple-juice vinaigrette. Difficulty: easy.
⏱️ Prep: 10 min🍳 Cook: 15 min
Ingredients
| 450 g (1 lb) | shelled shrimp | |
| 1 | shallot, chopped | |
| 1 | ripe pineapple | |
| 1 | red pepper | |
| 2 tbsp | 30 ml | coconut oil |
| 1 liter (4 cups) | cooked long-grain rice | |
| 4 tbsp | 60 ml | soy sauce |
| 2 cloves | garlic, minced | |
| 1 tbsp | 15 ml | curry powder |
| 2 tbsp | 30 ml | fish sauce |
| 1/2 tsp | 2.5 ml | ginger, minced |
| 1/4 cup | 60 ml | cashews |
| 1 tbsp | 15 ml | oyster sauce |
| — | cilantro leaves (optional) | |
| 300 g (10 oz) | chicken (to replace shrimp) | |
| 150 g (5 oz) | York ham (to replace shrimp) |
Instructions
- Combine the shrimp, 1 tsp soy sauce and 1/8 tsp white pepper in a medium bowl and let marinate while prepping the remaining ingredients.
- Combine the remaining white pepper, 2 tbsp soy sauce, fish sauce, oyster sauce, brown sugar and curry powder in a small bowl; set aside.
- Cut the pineapple in half lengthwise, leaving the stem intact. Make slits around the perimeter, score the flesh without cutting through the skin, then scoop out the chunks with a spoon; reserve about 1 cup and cut into small bite-sized pieces.
- Heat a large wok over high heat, add 1 tbsp coconut oil, pour in beaten eggs and scramble to cook evenly; remove and set aside.
- Reheat the empty wok over high heat, add 1 tbsp coconut oil and the marinated shrimp; sear and cook 2 to 3 minutes, then remove and set aside.
- Reheat the empty wok over high heat, add 3 tbsp coconut oil, garlic, ginger and Thai chili; stir-fry 30 to 45 seconds. Add the diced red bell pepper and cashews; stir-fry 30 seconds, then add the rice and sauce mixture and stir-fry until the rice is coated, about 1 minute.
- Add the pineapple chunks and mix. Add the shrimp, fried egg and green onions; break down the egg into the rice and keep stir-frying until the shrimp are fully cooked and reheated, about 2 minutes.
- Transfer to the pineapple bowl and garnish with chopped cilantro. To vary, replace the shrimp with chicken and York ham.