Thai | Thai Pineapple Rice with Shrimp
Revised on March 3, 2014
Really tasty!! I was lucky to get this recipe from a friend who took a Thai cooking class in London.
2 cups cooked Jasmine rice, cooled
2 tablespoons neutral frying oil
1 tablespoon Thai red curry paste
2 to 3 cloves garlic, minced
1/4 cup shallots, roughly chopped
6 to 8 medium prawns, shelled and deveined
1 tablespoon Thai fish sauce + 1 tablespoon soy sauce mixed together
1 20 ounce can pineapple chunks, drained
2 green onions, small slices
3 sprigs cilantro, chopped
Heat 1 tablespoon of the oil in a wok until hot. Add shallots, cook for a bit. Add garlic, cook until fragrant, about 30 seconds. Add curry paste, cook for about a minute. Add fish sauce and soy sauce mixture.
Add rice. You may need to add more oil at this point, add remaining 1 tablespoon of oil. Cook rice until starts to crisp.
Add prawns and pineapple and heat through until prawns turn pink.
Add green onions and cilantro.
Quick stir and remove from heat. Transfer to platter and serve.
(Ref. "Pineapple Fried Rice" recipe, submitted by John.)