Post by amarante on Nov 1, 2016 20:39:27 GMT -5
Pineapple-fried rice with chicken and cashew nuts
Source: Gordon Ramsay - Gordon's Great Escape Southeast Asia
SERVES 4
3 tbsp vegetable oil
1 garlic clove, peeled and finely chopped
1 tbsp finely chopped ginger
2 red chillies, deseeded and finely diced
2 large boneless, skinless chicken breasts
50g cashew nuts, roasted
1 tbsp curry powder
2 tsp ground turmeric
1 tsp ground cinnamon
1 red pepper, thinly sliced
1 small pineapple, peeled, cored and diced
4 spring onions, finely sliced
1 tbsp fish sauce
2 tbsp light soy sauce
1 tbsp caster sugar
300g cooked long grain rice
handful of coriander, chopped, to garnish
It’s not often that you see pineapple bushes growing along the side of the road, but this was a common sight in Southern Thailand. The hot climate makes Thailand one of the largest pineapple growers in the world, and I knew it wouldn’t be long before I would see the sticky, yellow, sweet flesh being thrown around a wok.
“One of the most common and easily prepared pineapple dishes is this Kao pad sapparot, which translates as fried rice with pineapple. I really enjoyed the version I ate in Ao Nang, where chicken and cashew nuts were also added to the stir-fry. In this recipe I have included red pepper for some extra colour and crunch. Traditionally the pineapple flesh is scooped out so the shell can be used to serve the rice in, but I prefer to simply spoon it into bowls and eat it while still steaming. This is a dish you will want to eat over and over again.
Heat a wok until very hot, then add the vegetable oil. Add the chopped garlic, ginger and chillies and stir-fry for 30 seconds. Cut the chicken into bite-sized pieces and toss into the wok and cook for 2–3 minutes until the chicken changes colour and the edges turn brown. Toss in the roasted cashew nuts, curry powder, turmeric and cinnamon and stir-fry until fragrant. Toss in the sliced pepper, pineapple and spring onions. Stir-fry for 30 seconds before adding the fish sauce, soy sauce and sugar.
“Add in the rice and mix well for 3–4 minutes. Remove from the wok, divide equally among four plates, garnish with coriander and serve immediately.
Source: Gordon Ramsay - Gordon's Great Escape Southeast Asia
SERVES 4
3 tbsp vegetable oil
1 garlic clove, peeled and finely chopped
1 tbsp finely chopped ginger
2 red chillies, deseeded and finely diced
2 large boneless, skinless chicken breasts
50g cashew nuts, roasted
1 tbsp curry powder
2 tsp ground turmeric
1 tsp ground cinnamon
1 red pepper, thinly sliced
1 small pineapple, peeled, cored and diced
4 spring onions, finely sliced
1 tbsp fish sauce
2 tbsp light soy sauce
1 tbsp caster sugar
300g cooked long grain rice
handful of coriander, chopped, to garnish
It’s not often that you see pineapple bushes growing along the side of the road, but this was a common sight in Southern Thailand. The hot climate makes Thailand one of the largest pineapple growers in the world, and I knew it wouldn’t be long before I would see the sticky, yellow, sweet flesh being thrown around a wok.
“One of the most common and easily prepared pineapple dishes is this Kao pad sapparot, which translates as fried rice with pineapple. I really enjoyed the version I ate in Ao Nang, where chicken and cashew nuts were also added to the stir-fry. In this recipe I have included red pepper for some extra colour and crunch. Traditionally the pineapple flesh is scooped out so the shell can be used to serve the rice in, but I prefer to simply spoon it into bowls and eat it while still steaming. This is a dish you will want to eat over and over again.
Heat a wok until very hot, then add the vegetable oil. Add the chopped garlic, ginger and chillies and stir-fry for 30 seconds. Cut the chicken into bite-sized pieces and toss into the wok and cook for 2–3 minutes until the chicken changes colour and the edges turn brown. Toss in the roasted cashew nuts, curry powder, turmeric and cinnamon and stir-fry until fragrant. Toss in the sliced pepper, pineapple and spring onions. Stir-fry for 30 seconds before adding the fish sauce, soy sauce and sugar.
“Add in the rice and mix well for 3–4 minutes. Remove from the wok, divide equally among four plates, garnish with coriander and serve immediately.