Name: Khao Phad Sapparod (Pineapple Rice)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 3 tablespoons fish sauce (nam pla); 85 g dried prawns, soaked in hot water for 5 minutes, then drained and chopped; 1 red chilli, cut into strips and soaked in cold water; ¼ cup (60 ml) light soy sauce; 2 tablespoons meat curry powder (optional); 1 tablespoon crisp-fried shallots; a handful of coriander leaves, chopped; 1½ tablespoons sugar; 750 g cooked rice; 3 tablespoons cooking oil; 4 chicken sausages, cut into small cubes; 10 shallots, peeled and sliced; 1 ripe pineapple, about 1.5 kg; 280 g chicken breast meat, skinned and cut into small cubes

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

This delicately-scented, resplendent-looking dish of pineapple rice may look difficult to prepare, but is actually quite simple to do. If in season, choose Thai pineapples (also known as golden pineapples) for their ambrosial sweet flesh, and throw in a handful of roasted cashew nuts for added texture and crunch.

Ingredients

1 ripe pineapple, about 1.5 kg
3 tablespoons cooking oil

Asia
Thailand
Lunch
Main course
South East Asia

Method

Cut the pineapple in half lengthways. Run a knife around the edge of the pineapple to cut and scoop out the flesh. Cut the flesh into 1-cm cubes to get about 200 g. Set shell aside until needed.
Heat the oil in a pan over medium heat. Add the shallots and stir-fry

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Khao Phad Sapparod

Pineapple Rice

Ingredients

Method

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