Thai Pineapple Rice


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Long-grained rice stir-fried with yellow curry paste, pineapple, raisins and cashewnuts. Served in a pineapple shell.

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Serves 4.
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1 fresh pineapple
3 cups Steamed Rice
1/2 cup coconut cream
2 onions, chopped
1 green chilli, chopped
2 tbsp raisins (kismis)
2 tbsp toasted cashewnuts (kaju)
2 tbsp butter
1/2 tbsp sugar
salt to taste

For the yellow curry paste
1 tbsp cumin seeds (jeera) , roasted
1 tbsp coriander (dhania) seeds , roasted
2 lemon grass (hare chai ki patti), chopped
1/2 tbsp grated ginger (adrak)
3 red chillies , deseeded
2 cloves of garlic (lehsun)
1/2 small onion , quatered
1/2 tsp turmeric powder (haldi)
1 tsp salt

For the garnish
chopped coriander (dhania)


    For the yellow curry paste

    1. Grind all the ingredients to a fine paste in a mortar or a food processor.

    How to proceed

    1. Cut the pineapple in half lengthwise, keeping the leaves on. Scoop out the flesh with a sharp knife to leave 2 shells with a thin broder of flesh attached.
    2. Chop half the pineapple flesh to use in the dish. The remaining half of the flesh is not needed for this recipe.
    3. 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.
    4. Add the chopped pineapple.
    5. Add the cooked rice, coconut cream, raisins and cashewnuts and stir till all the coconut cream has been absorbed.
    6. Add the sugar and salt.
    7. Spoon the rice mixture into the empty pineapple shells.
    8. Serve hot garnished with coriander.

    1. Use a fairly ripe pineapple so as to be able to scoop out the flesh easily.
    RECIPE SOURCE : Thai CookingBuy this cookbook
    1 review received for Thai Pineapple Rice

    The most Helpful Favourable review

     Reviewed By
    Leena_DhootJanuary 02, 2011

    Sweet and really delicious! Loved the combination.

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    Helpful reviews for this recipe
    Reviewed January 02, 2011by Leena_Dhoot

    Sweet and really delicious! Loved the combination.

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