Khao Pad Sapparod Thai Pineapple Rice Food

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KHAO PAD SAPPAROD THAI SHRIMP PINEAPPLE FRIED RICE



Khao Pad Sapparod Thai Shrimp Pineapple Fried Rice image

How to make traditional Khao Pad Sapparod. Our easy healthy homemade Thai Pineapple Fried Rice recipe features fresh shrimp & roast cashews.

Provided by Andrew Dobson

Categories     Side Dish

Time 25m

Number Of Ingredients 18

10 oz Shrimp (peeled and deveined)
3 tbsp Soy Sauce
1/4 tsp White pepper
1 tbsp Fish sauce
1 tbsp Oyster sauce
1 tbsp Brown sugar
1/2 tsp Curry powder
1 cup Pineapple
5 tbsp Vegetable oil
3 Eggs (beaten)
5 Garlic cloves (minced)
1/2 tsp Ginger (minced)
2 Red Thai Chili
2 oz Carrot (diced)
1/4 cup Cashews
4 cups Jasmine rice (day old cooked and cold)
2 Green onions (chopped)
Cilantro (garnish)

Steps:

  • Combine shrimp, 1 tsp soy sauce and 1/8 tsp white pepper in a medium mixing bowl and let it marinate while prepping remaining ingredients.
  • Combine remaining white pepper, 2 tbsp soy sauce, fish sauce, oyster sauce, brown sugar and curry powder in a small mixing bowl. Set aside.
  • Cut pineapple in half, lengthwise, leaving stem intact. Give slits around perimeters. Score flesh of pineapple without cutting through skin. Scoop chunks out with a spoon and reserve 1 cup of pineapple and cut them into small bite-sized chunks.
  • Heat a large wok over high heat and add 1 tbsp cooking oil. Pour beaten eggs into hot wok and scramble the egg to cook evenly. Remove egg from wok and set aside.
  • Heat empty wok over high heat, add 1 tbsp oil and marinated shrimp. Sear and cook shrimp 2 to 3 minutes. Remove cooked shrimp from wok and set aside.
  • Heat empty wok over high heat, add 3 tbsp oil, garlic, ginger and Thai chili. Stir fry 30 to 45 second. Add diced carrot and cashews. Stir fry 30 seconds, then add rice and sauce mixture. Stir fry everything together until rice is coated with sauce, about 1 minute.
  • Add pineapple chunks and mix. Add shrimp, fried egg and green onions. Break down egg into rice and keep stir frying until shrimp is fully cooked and reheated, approximately 2 minutes.
  • Transfer pineapple fried rice into pineapple bowl and garnish with chopped cilantro.

Nutrition Facts : Calories 1033 kcal, Carbohydrate 162.5 g, Protein 35.8 g, Fat 25.7 g, SaturatedFat 5.5 g, Cholesterol 272 mg, Sodium 1287 mg, Fiber 10.1 g, Sugar 9.4 g, ServingSize 1 serving

KHAO PAD SAPPAROD (THAI PINEAPPLE RICE)



Khao Pad Sapparod (thai Pineapple Rice) image

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!

Provided by Chef Christine

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 -3 tablespoons vegetable oil
4 cups freshly cooked rice
1/2 cup roasted cashews
1/2 pineapple
1/2-1 cup Chinese barbecue pork or 1/2-1 cup other leftover cooked meat, cut into bite size pieces (optional)
2 tablespoons chopped coriander roots
1/2 teaspoon white pepper
1/4 cup sugar
1/4 cup fish sauce
1 1/2 cups coconut milk
coarsely chopped green onion, for garnish

Steps:

  • Cut half of the pineapple into cubes.
  • Prepare all remaining ingredients and have at hand.
  • In a small saucepan, heat the coconut milk to a boil.
  • Add the coriander root, white pepper, sugar and fish sauce.
  • Reduce heat and simmer the sauce for 3-5 minutes, then strain.
  • Preheat a wok over medium high heat and add the oil, to coat the sides of the wok.
  • When the oil is hot, add the meat, pineapple, cashews and rice.
  • Stir and toss to combine well.
  • Slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened.
  • You will have more than enough seasoned coconut milk, any leftovers can be frozen for future use.
  • Continue stif frying until the rice is heated through.
  • If desired, fill the empty pineapple half with the rice mixture.
  • Garnish and serve.

Nutrition Facts : Calories 679.3, Fat 33.4, SaturatedFat 18.6, Sodium 1535.1, Carbohydrate 89.4, Fiber 2.7, Sugar 25.1, Protein 10.3

THAI PINEAPPLE CURRY OR GAENG KUA SAPPAROD RECIPE



Thai Pineapple Curry or Gaeng Kua Sapparod Recipe image

I'm usually not a huge fan of anything with cooked pineapple in it. I went to lunch with a friend and she ordered this dish. I tried a bite and I was converted. I loved it. This is my rendition. It comes really close. I hope you enjoy. It's really easy to make. One user found it too sweet. The curry is meant to be a mixture of sweet and salty. If you find too sweet, halve the amt of sugar and pineapple.

Provided by Jencathen

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb chicken breast (cut into bite size pieces)
1 lb medium shrimp (raw and peeled)
1 (13 1/2 ounce) can coconut cream
1 (13 1/2 ounce) can coconut milk (don't use light)
1 (14 ounce) can pineapple chunks (in water or natural juice,drained)
1 tablespoon brown sugar
2 tablespoons fish sauce
2 tablespoons tamarind juice (I combined 1 tbsp of tamarind concentrate with 1 tbsp of water)
2 tablespoons red curry paste (use more if you want it spicier)
jasmine rice, cooked

Steps:

  • Put coconut cream in a pot. I used my dutch oven and heat it on low. Add the paste and whisk it in until the sauce becomes pinkish in color. Bring to a low boil and add the chicken.
  • Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
  • At 10 minutes add your shrimp and cook for about 5 minutes or until shrimp is pink. Don't overcook the shrimp because it will get chewy.
  • Serve over Jasmine rice.

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