Khao pad sapparot

Method

1. 1 Cut the pineapple lengthwise in half, then scoop out the flesh, leaving the peel intact to use as a bowl.
2. 2 Fry the diced pineapple pieces in a dry pan for 5 minutes to reduce the moisture and sweetness.
3. 3 Toss the curry powder in oil for 60 seconds until fragrant and cooked through before adding it to the rice.
4. 4 Sauté the shrimp, then add the leftover rice and stir-fry for 4 minutes with curry oil.
5. 5 Add the fried pineapple, raisins, and cashews, stir for 90 seconds, then season with fish sauce.
6. 6 Scoop rice into the pineapple shell and bake it whole at 200 degrees for 8 minutes to allow the pineapple flavor to infuse into the rice.

With an appliance

• Oven 45 min

  The final step requires using an oven: 200 degrees for 8 minutes; if you don't have an oven, cover with foil and heat in a pan for 6 minutes.