This simple, fried Thai pineapple rice recipe is gluten-free, vegan and brims with delicious sweet, acid, spicy and savory flavors! A delicious curry rice pan with tropical oriental flair that can be prepared in just 30 minutes! You can find the ingredients you need for this and how you can prepare the great dish in this blog. Our cook Michi shows you in his recipe video how you can proceed. Have fun cooking!
Ingredients (4 portions):
1 fresh pineapple
1-2 tablespoons of coconut oil
1 red onion
1 tablespoon of fresh ginger (grated)
1 carrot (peeled and rolled)
1 pepper (gutted and rolled)
1 teaspoon curry powder
½ tl turmeric
2 tablespoons of soy sauce
80g peas
80g corn
3 spring onions
½ teaspoon salt
½ teaspoon pepper
Ingredients for garnish:
70g cashew nuts
2 tablespoons of sesame
Fresh parsley
Preparation:
- First cook the rice and orientate yourself to the package instructions
- For the pineapple boats: halve the pineapple with a sharp knife, cut the pulp crossed and cave the pineapple carefully out
- Heat the coconut oil in a pan, add the onions, the garlic and the ginger and fry everything for about 2 minutes
- Then add the carrots and peppers and fry the ingredients for another 3 minutes
- Then stir in the cooked rice, the pineapple cubes, the curry powder, a little turmeric and the soy sauce and fry for another 2 minutes
- Add the peas, corn and the spring onions and season with salt and pepper
- Finally fry the cashew nuts briefly without adding oil
- Now serve the rice in the pineapple boats and then garnish with the cashew nuts, a little sesame and parsley
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Enjoy your meal!
The recipe is ideal for the preparation and follow-up of your Juice cure. In addition, it can be integrated into a healthy and balanced everyday diet.
Nutritional values (per serving):
411.9 kcal
75g carbohydrates
10.5g protein
9.3g fat
Recipe video: