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Pineapple fried rice with Thai red curry 😍😍😍
Pineapple fried rice with Thai red curry 😍😍😍

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Whole grain foods are an outstanding choice for a fast balanced snack. A piece of whole wheat toast, for example is a great snack in the early morning. Eating on the run can easily be much healthier with whole fiber chips and crackers. Make the shift from refined products just like white bread to the healthier whole grain choices.

A large selection of easy health snacks is easily available. When you make the choice to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to pineapple fried rice with thai red curry 😍😍😍 recipe. You can have pineapple fried rice with thai red curry 😍😍😍 using 27 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Pineapple fried rice with Thai red curry

😍😍😍:

  1. Get Rice:
  2. Get pineapple tidbits
  3. Use cooked rice, preferably at least 1 day old
  4. Provide oil for stir-frying
  5. Use onions thinly sliced
  6. Prepare garlic, minced
  7. Get red or green chilli
  8. You need roasted unsalted cashews
  9. Prepare frozen peas
  10. Provide egg, beaten
  11. Prepare raisins
  12. Get chicken or vegetable stock 3 Tbsp. fish sauce
  13. Provide curry powder
  14. Prepare sugar
  15. Provide spring onions, finely sliced
  16. You need fresh coriander
  17. Prepare For Curry::
  18. Prepare vegetable oil
  19. Provide small onion, finely chopped
  20. Prepare garlic, chopped
  21. You need grated fresh ginger
  22. Prepare Thai red curry paste
  23. Get chicken thigh fillets, cut into 3cm (1 1/4in)pieces
  24. Provide coconut milk
  25. Provide (green beans, chopped
  26. Use Onion cut into square pieces
  27. Use fresh coriander leaves
Instructions to make Pineapple fried rice with Thai red curry

😍😍😍:

  1. 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..
  2. 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.
  3. 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.
  4. 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,,
  5. 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.
  6. 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.
  7. 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.

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