Thai Pineapple rice is pretty easy to make and after the preparation work was done the results were fantastic. The finished dish was so vibrantly colorful as you can see the vibrant yellow color and the curry gave it an amazing aroma. The curry and chillies added the perfect amount of heat that was balanced by the pineapple and the raisins while the cashews added a nice contrasting texture...
1 cup chopped pineapples
1 1/2 cups Steamed Rice
1/4 cup coconut cream or thick coconut milk
1 onions, chopped
2 green chilli , chopped
1 tbsp raisins
1 tbsp toasted cashew nuts
1 tbsp butter
1/4 tbsp sugar
salt to taste
For the yellow curry paste
1/2 tbsp cumin seeds , roasted
1/2 tbsp coriander , roasted
1 lemon grass , chopped (is the must)
1/4 tbsp grated ginger
1 1/2 red chilli pd , deseeded
1 cloves of garlic
1/4 small onion , quatered
1/4 tsp turmeric powder
1/2 tsp salt
For the garnish
chopped coriander leaves
For the yellow curry paste
Grind all the ingredients to a fine paste in a mortar or a food processor.
For coconut cream
In a heavy saucepan, cover the grated coconut with the coconut water and cream. Bring slowly to a boil, stirring often. Cover with a lid and let cool to room temperature.
Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze out the coconut cream.
The remaining coconut flesh may be air-dried and/or toasted for other uses.
Refrigerate the coconut cream and use within 5 days.
This coconut cream can be used in savory dishes, desserts, and drinks.
Even though i didn't make use of coconut cream i want everyone to know how to prepare coconut cream..If you have the ingredients readily available in your pantry try to make fresh coconut cream and use for this dish it will taste much better..or an easy way would be If u buy store bought coconut milk just open the can without shaking it you will find all cream from coconut milk will be floating in the top just remove the cream and use it..
- Heat the butter in a wok, add the onions and green chilli and fry till soft. Add the yellow curry paste and fry for 1 more minute.
- Add the chopped pineapple.
- Add the cooked rice, coconut cream, raisins and cashew nuts and stir till all the coconut cream has been absorbed.
- Add the sugar and salt.
- Spoon the rice mixture into the empty pineapple shells.
- Serve hot garnished with coriander. You can serve this with any raita
You can halve the whole pineapple , scoop the flesh out and serve this rice in a pineapple shell ..
If you don’t have fresh pineapple, canned ones would do, but nothing beats biting into the sweet, juicy, and slightly tangy pineapple that bursts with freshness and flavors.
sending tis to siris food for her 1st anniversary giveaway
sending tis to lemon curry
sending tis to yashodha's kitchen
sending tis to cookbookjaleela