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The ingredients needed to cook Pineapple fried rice with Thai red curry
😍😍😍:
- Take Rice:
- Prepare 1 cup pineapple tidbits
- Prepare 4 cups cooked rice, preferably at least 1 day old
- You need 4 Tbsp oil for stir-frying
- Use 2 onions thinly sliced
- Get 3 cloves garlic, minced
- Use 1 red or green chilli
- Provide 1/2 cup roasted unsalted cashews
- Prepare 1/2 cup frozen peas
- Take 1 egg, beaten
- Prepare 1/4 cup raisins
- You need 3 Tbsp. chicken or vegetable stock 3 Tbsp. fish sauce
- Prepare 2 tsp. curry powder
- You need 1 tsp. sugar
- You need 3 spring onions, finely sliced
- Take 1/3 cup fresh coriander
- Provide For Curry::
- Provide 1 tbsp vegetable oil
- Get 1 small onion, finely chopped
- Get 2 cloves garlic, chopped
- Use 1 tsp grated fresh ginger
- Prepare 2-3 tbsp Thai red curry paste
- You need 1 kg chicken thigh fillets, cut into 3cm (1 1/4in)pieces
- Prepare 300 ml coconut milk
- You need 250 g (green beans, chopped
- Prepare 2 Onion cut into square pieces
- Prepare 1-2 tbsp fresh coriander leaves
Instructions to make Pineapple fried rice with Thai red curry
😍😍😍:
- Method For Rice: Swirl 3 Tbsp. oil around a wok or large frying pan over medium-high heat. Add the onions, garlic, and chilli, stir-frying for one minute, or until fragrant - Push aside the onions, garlic, and chilli to make room for the egg..
- Add the beaten egg to the wok/pan, and stir fry quickly to cook (like making scrambled eggs). - ).Mix together the chicken or vegetable stock, fish sauce curry powder, and sugar. Stir well, then add to wok/pan. - Add the cashews and stir-fry for 30 seconds.
- Now add the prepared rice to the wok/pan. Stir-fry until all the rice has mixed with the sauce and is a uniform colour.
- Add the frozen peas, currents (or raisins), and pineapple. Stir-fry to mix in. - Continue stir frying until everything is integrated (1-2 more minutes),, To serve, sprinkle with spring onion and coriander,,
- Method For Curry: Heat the oil in a large saucepan and add the onions, garlic and ginger. Cook over a medium heat, stirring occasionally, for 3 minutes. Add the curry paste and cook, stirring for 1 minute. Add the chicken and cook, stirring occasionally for 2 minutes.
- Add the coconut milk and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about 20 minutes. The sauce should have reduced and thickened by this stage. - Add the beans, stir well, and cook for about 5 minutes, or until tender.
- There should be enough sauce to easily coat the meat. If the mixture is very liquid, increase the heat and simmer until reduced. Season to taste and serve in bowls topped with a handful of coriander leaves, accompanied with steamed rice.
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