Pineapple fried rice

4 servings

Ingredients

Quantity Ingredient
1 large Ripe pineapple
¼ cup Vegetable oil
1 tablespoon Red curry paste, see recipe
1½ cup Coconut milk
4 cups Cooked rice
2 smalls Green or red bell peppers, diced
1 tablespoon Oriental basil leaves, chopped*
3 eaches Lemon leaves crushed**
2 teaspoons Sugar
2 tablespoons Soy sauce
5 eaches Whole Oriental Basil leaves, to garnish*

Directions

Preheat oven to 350F. Cut the top off the pineapple, making a decorative pattern at the crown. Being careful not to puncture the flesh, cut a thin sice off the bottom so the pineapple stands flat.

Scoop out the pulp & chop up about ¾ cup. Set aside.

In a wok, heat the oil & curry paste over medium heat for 3 minutes.

Add 2 tb coconut milk & increase the heat to high. Fold in the rice, pineapple pulp, peppers, basil, lemon leaves, sugar, soy sauce & remaining coconut milk. Continue stirring for 3 to 5 minutes or until the ingredients are thoroughly mixed. Stuff the pineapple shell with the rice mixture, packing tightly. Bake for 20 minutes.

Garnish with the remaining basil & serve.

* Or use mint leaves. Do not use sweet basil.

** Or use 1 ts grated lemon zest Adapted from Pojanee Vatanapan's "Thai Cookbook" Submitted By MARK SATTERLY On 09-30-94

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