Last week, I bought a little container of mango powder at a spice store here in Amsterdam. It’s called De Volkskruidentuin, if you ever want to go there. I’ve been wanting to use it since, but I wasn’t sure on what yet. And then I remembered one of the dishes we ate quite often while we were in Thailand. Both Pieter and I loved the curry fried rice serve in a pineapple boat. So I thought of making my own version. If you can’t find the mango powder, don’t worry. This dish still has plenty of flavor from all the other spices. I made the coconut rice the night before, so keep that in mind if you have the time.
This dish serves 2 as a main course and 4 as a side dish.
For the coconut rice:
1 ½ cup of rice
1 ½ cup of coconut milk
1 ½ cup of boiling water
Pinch of salt
For the fried rice:
3 tablespoons of vegetable oil
1 tablespoon of finely chopped ginger
1 cup of cashew nuts, coarsely chopped
1 large sweet pepper, finely chopped (you can also use a bell pepper instead)
½ a teaspoon of onion powder
½ a teaspoon of garlic powder
1 teaspoon of hot curry powder
1 teaspoon of mango powder (optional)
1 teaspoon of lemongrass powder
1 teaspoon of kaffir lime leaf powder
1 tablespoon of Thai shrimp chili paste
1 teaspoon of salt
1 cup of fresh pineapple, finely chopped (reserved from the pineapple for serving)
1/3 cup of raisins
1 tablespoon of brown sugar
1 teaspoon of fish sauce
Juice of half a lime
3 tablespoons of chopped coriander
1 whole pineapple
1 tablespoon of freshly chopped Thai basil (optional)
Chopped coriander for serving
Lime wedges for serving
It is better to make the rice the night before if you can. Place the rice, coconut milk, water and salt in a medium pot over the lowest heat. Give it a good stir and cover it. Let it cook for about 15 minutes. Then let it sit covered for 15 minutes. Then remove the lid and allow the rice to cool down. Once cold, keep it in the fridge until ready to use.
To prepare the pineapple boats, slice the pineapple in half lengthwise. Remove the flesh with a spoon and discard of the core. Save half of the flesh for the stir fry. I ate the remaining pineapple while I was cooking. I just can’t resist it, it’s one of my favorite fruits and this one was so sweet.
Place all of the ingredients for the fried rice in a large pan except for the coconut rice, lime juice and coriander. Cook for about 5 minutes on medium heat, while stirring. Then add the lime juice, cold coconut rice and chopped coriander. Stir-fry for about 2 minutes till everything is mixed together.
Serve the fried rice on the prepared pineapple boats. Add some chopped coriander and Thai basil. Serve with a wedge of lime and enjoy!
For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.