Photograph of the finished Khao pad sapparod

Thailand · Cơm chiên dứa Thái

Khao pad sapparod

35 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 1.8 lb
  • Photograph of Pineapple Pineapple 11.3 oz
  • Photograph of Prawns Prawns 9.9 oz
  • Photograph of Cashews Cashews 2.1 oz
  • Photograph of Raisins Raisins 1.4 oz
  • Photograph of Curry powder Curry powder 0.4 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Onion Onion 4.2 oz
  • Photograph of Fish sauce Fish sauce 2 ⅛ tbsp
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Oil Oil ¼ cup

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.

Start cooking