Pineapple Thai Yellow Curry Fried Rice with Prawn

Fragrant Thai jasmine rice wok-fried with Thai Yellow Curry Powder, garlic, ginger, and red onion. Tossed with succulent tiger prawns, sweet pineapple, cauliflower, king oyster mushroom, and green peas. Finished with roasted cashews, fresh cilantro, and a squeeze of lime.

Serves 1

Ingredients

• 1 cup cooked Thai jasmine rice (preferably chilled)

• 6 tiger prawns, peeled and deveined

• ¼ cup fresh pineapple, cut into cubes

• Cauliflower, cut into small florets (about 1 cup)

• 1 king oyster mushroom, sliced

• 2 tbsp green peas or edamame

• 1 tsp Blue Nun Thai Yellow Curry Powder (to taste)

• 2 cloves garlic, finely chopped

• 1 tsp fresh ginger, finely chopped

• 1 tbsp fresh red onion, finely chopped

• 1 tbsp soy sauce

• Coconut sugar, to taste

• Salt, to taste

• 1 tbsp cooking oil (vegetable or neutral oil)

Garnish

• Roasted cashews

• Crispy red onion or caramelized red onion (option)

• Fresh cilantro

• Lime wedge

Preparation

1. Prepare the prawns, lightly season the prawns with a pinch of salt and set aside.

2. Sauté aromatics, heat oil in a wok or pan over medium-high heat. Add garlic, ginger, and red onion. Stir-fry until fragrant.

3. Cook the prawns, add prawns and cook until just pink and lightly seared. Remove from the pan and set aside.

4. Cook vegetables, in the same pan, add pineapple, cauliflower, king oyster mushroom, and green peas (or edamame). Stir-fry for 1–2 minutes until tender but still crisp.

5. Add Blue Nun Thai Yellow Curry Powder, sprinkle in the yellow curry powder and stir well to coat the vegetables, letting the spices bloom in the oil.

6. Fry the rice, add the cooked rice, breaking up any clumps. Stir-fry until evenly mixed and heated through.

7. Season, add soy sauce, a pinch of salt, and coconut sugar to balance the flavors. Adjust to taste.

8. Finish, return the prawns to the pan, and toss gently for another 30–60 seconds.

9. Serve Plate the fried rice and garnish with roasted cashews, crispy red onion, fresh cilantro, and a lime wedge. Squeeze lime over just before eating.

   
   

Spice Variations and Additions

There’s no harm in being versatile with your Yellow Curry. You can always adjust the recipe to suit your taste preferences.

• Spice Level: If you enjoy spicier dishes, consider adding fresh chilies, chili oil or chili powder.

• Veggies: Feel free to include any seasonal vegetables, e.g. brussels sprout, Chinese broccoli, broccoli, zucchini…don’t hesitate to be creative!