Khao Phad Sapparod

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

Pineapple Rice

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
Main course
Lunch
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