Khao Pad Sapparod Thai Pineapple Rice

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This is a thai dish with a lot of the flavor coming from the pineapple and coconut. I prefer to use thai jasmine rice but you can use regular white rice too. I used a can of pineapples instead of a fresh one since that was what i had on hand. Be sure to make just what you need, i couldn't stop picking at the leftovers!!

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Steps

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Cut half of the pineapple into cubes.

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Prepare all remaining ingredients and have at hand.

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In a small saucepan , heat the coconut milk to a boil.

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Add the coriander root , white pepper , sugar and fish sauce.

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Reduce heat and simmer the sauce for 3-5 minutes , then strain.

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Preheat a wok over medium high heat and add the oil , to coat the sides of the wok.

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When the oil is hot , add the meat , pineapple , cashews and rice.

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Stir and toss to combine well.

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Slowly pur the seasoned coconut milk over the rice , 1 / 4 cup at a time until the rice is just moistened.

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You will have more than enough seasoned coconut milk , any leftovers can be frozen for future use.

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Continue stif frying until the rice is heated through.

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If desired , fill the empty pineapple half with the rice mixture.

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Garnish and serve.

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Ingredients

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vegetable oil, cooked rice, roasted cashews, pineapple, shrimp, coriander roots, white pepper, sugar, fish sauce, coconut milk, green onion