i have been working with a new cookbook–“thai food” by David Thompson. its highly intimidating and mostly i’ve only read through the recipes, very little cooking.
but last night i made one of the recipes and it turned out quite good. definitely one of the easier recipes in the book. so if you’re looking for something quick and tasty, this recipe is for you.
fried rice with pineapple, prawns and curry power
2 garlic cloves, peeled and chopped
salt to taste
3 tablespoons oil
1 tablespoon curry powder
1 medium onion, chopped
12 medium uncooked prawns (shrimp), peeled and deveined
large pinch of white sugar
2 tablespoons soy sauce
1/2 cup of pineapples
1 cup cooked jasmine rice
2 tablespoons chopped spring (green) onions
cilantro for garnish
Chop carlic with salt. Heat oil in a wok and fry garlic over a medium heat until fragrant and just starting to color. Add curry powder and onio and, when fragrant, add prawns. When the prawns are almost cooked (about 4 minutes), add egg (lightly scramble before adding it to heat) and mix for a minute, then season with sugar and soy sauce. Add pineapple and rice, turn down heat, mix and toss. When everything is hot, stir through in spring onions. Serve sprinkled with coriander.
NOTE: fresh curry powder is key here. i find buying spices in bulk allows me to buy a small amount so my spices stay potent and strong. Next time I might also add a pinch of red pepper for a tiny kick. this is a sweet-ish dish so i think the heat would compliment it’s flavor. the book suggests this recipe as a side dish, but i added more shrimp and served it as a main with a simple side salad.