Khao Pad Sapparod (thai Pineapple Rice)

Recipe by Chef Christine
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut half of the pineapple into cubes.
  • Prepare all remaining ingredients and have at hand.
  • In a small saucepan, heat the coconut milk to a boil.
  • Add the coriander root, white pepper, sugar and fish sauce.
  • Reduce heat and simmer the sauce for 3-5 minutes, then strain.
  • Preheat a wok over medium high heat and add the oil, to coat the sides of the wok.
  • When the oil is hot, add the meat, pineapple, cashews and rice.
  • Stir and toss to combine well.
  • Slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened.
  • You will have more than enough seasoned coconut milk, any leftovers can be frozen for future use.
  • Continue stif frying until the rice is heated through.
  • If desired, fill the empty pineapple half with the rice mixture.
  • Garnish and serve.
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