Pineapple fried rice with Thai red curry 😍😍😍, tasty & delicious

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Add the THAI RED CURRY PASTE and cook for a minute or until fragrant. Toss through the basil and remove from heat. Thailand is the inspiration for this quick, stir-fried dish of rice, curry, chicken meat, and pineapple.

Provide Rice:.
You need pineapple tidbits.
Provide cooked rice, preferably at least 1 day old.
Prepare oil for stir-frying.
Provide onions thinly sliced.
Provide garlic, minced.
You need red or green chilli.
You need to prepare roasted unsalted cashews.
You need frozen peas.
Provide egg, beaten.
Use raisins.
Provide chicken or vegetable stock 3 Tbsp. fish sauce.
Prepare curry powder.
You need sugar.
Use spring onions, finely sliced.
You need fresh coriander.
You need to prepare For Curry::.
You need vegetable oil.
You need to prepare small onion, finely chopped.
You need to prepare garlic, chopped.
Prepare grated fresh ginger.
Provide Thai red curry paste.
Use chicken thigh fillets, cut into 3cm (1 1/4in)pieces.
Use coconut milk.
Provide (green beans, chopped.
Use Onion cut into square pieces.
Prepare fresh coriander leaves.

Short Tips:

Do not concern about sharp knives. Will they give you a nasty cut? absolutely. But dull knives are constantly proved tested to be a lot of dangerous because they are more prone to slip when cutting, that makes the possibility of cutting yourself higher. If you commit to keeping knives sharp, you must also learn how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

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..

Pineapple fried rice is a quick stir-fry with Thai-inspired ingredients like jasmine rice, curry, fish sauce, red bell pepper, pineapple, peas, and shrimp. This side dish is served up in an easy to make pineapple boat for an exotic touch. Take your taste buds on a southeast Asian adventure with this. Thai pineapple fried rice is quick, healthy and easy vegetarian dinner. Thai-style pineapple fried rice is fruity, sweet and spicy.

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