Khao pad sapparod

Method

1. 1 Cut the pineapple in half, scoop out the flesh, dice it, and keep the peel to use as a bowl.
2. 2 Roast the cashews in a dry pan for 3 minutes until golden brown and fragrant, then remove from the pan.
3. 3 Sauté the shrimp in hot oil for 2 minutes until just cooked, then remove and set aside to prevent the shrimp from becoming tough.
4. 4 Sauté the onions and curry powder for 1 minute, then add the rice and fry over high heat for 4 minutes before seasoning with fish sauce.
5. 5 Add the shrimp, pineapple, raisins, and cashews and stir-fry for 2 minutes, then crack in the eggs and mix quickly.
6. 6 Scoop rice into the pineapple shell, sprinkle with chopped scallions, and serve hot.

With an appliance

• Oven 36 min

  Replace step 4: spread the rice mixed with onion and curry onto a baking tray, bake on the racks at 220 degrees for 7 minutes, flip and rotate the tray at the 4th minute; step 5 continues mixing the shrimp, pineapple, and cashews in the pan.