Reverse engineered Thai pineapple dish

[csearle]

You know how we often like to have our signature dish, well mine, reverse engineered (so to speak) sometime in the nineties, is from one I enjoyed at The Rainbow Garden, a Thai restaurant, in Boeblingen, Germany. I kept going back and ordering it until I reckoned I had it perfected. By way of celebration of our new-found home here I'd like to share it with all of you that have remained supple enough to make the leap over here from our dearly beloved Fool...

Regards and enjoy,
Chris


Thai Pineapple Dish

Ingredients
(Quantities for four people - exact adherence unnecessary)

4 cups Basmati rice
2 pineapples
32 (Black Tiger) Prawns, raw
1 bunch coriander
2 sticks of lemon grass
32 Ceps, button mushrooms
1 yellow pepper
1 red pepper
1 teaspoon oil
1 teaspoon cumin seed
2 tablespoons* Thai yellow curry paste (Cock brand)
1 tin coconut milk
1 tin Lychees
1 tablespoon desiccated coconut

* Very much down to individual taste. (found here: http://www.thai4uk.com/acatalog/shop.html under Chilli & curry pastes, third one down)

Procedure
1. Soak the Basmati rice in hot water.
2. Wash washable ingredients.
3. Halve the pineapple including the leaves. Cut out the middles. Remove and put aside the palatable parts. Cut out 8 triangles from the core to be used at supports for the pineapple halves.
4. Shell the prawns (or, if applicable, defrost them). Cut a slit in their backs and remove the dietary tract.
5. Chop up the coriander leaves.
6. Cut out 15cm long pieces from the lemon grass and peel one layer off.
7. Bisect the button mushrooms.
8. Cut the peppers into pieces.
9. Heat the oil in a large pan.
10. Add the cumin and fry briefly.
11. Add curry paste, stir and fry for a little while.
12. Add the coconut milk, Lychees (drained), peppers, button mushrooms, lemon grass, half the coriander, and half the set aside pineapple and mix well.
13. Simmer in the open pan for at least 10 minutes.
14. Place the four empty pineapple halves on plates supported by the pineapple core triangles.
15. Bring four cups of salted water to the boil..
16. Add the soaked and drained Basmati rice to the water and simmer on very low heat until there is no more water (about five minutes).
17. Add prawns to the pot, stir, and simmer for not longer than five minutes.
18. Spoon the content of the pot into the four pineapple halves, and decorate with the remaining coriander and the desiccated coconut.
19. Serve the pineapple halves and the rice.

(Actually I'm wondering now whether I actually posted this recipe on The Fool. But it doesn't matter as it will vanish from there shortly anyway.)

[csearle]

Curry paste now seems available here: http://chinesestorepg.com/2011/11/cock-brand-curry-paste/

Chris

[kempiejon]

Curry paste now seems available here: http://chinesestorepg.com/2011/11/cock-brand-curry-paste/

Handy for Canadians

[csearle]

Curry paste now seems available here: http://chinesestorepg.com/2011/11/cock- ... rry-paste/

Handy for Canadians

A good point well made. Oh well at least there is a picture of the stuff to aid in the search.

Regards,
Chris