Published Dec 08, 2014

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Description

This Thai restaurant favorite is easily re-created at home and makes a lovely centerpiece for a meal. Pineapple adds a refreshing note. The result is a hearty, veggie-filled rice dish that turns an everyday meal into a special occasion.

Ingredients

2 teaspoons minced fresh or jarred ginger, or more to taste

2 cups fresh pineapple chunks (about 3/4 inch thick) or one 20-ounce can unsweetened pineapple chunks in juice, drained (reserve liquid for another use)

1 tablespoon safflower or other high-heat oil or 3 tablespoons vegetable broth or water

1 cup light coconut milk (about half a 15-ounce can), or more as needed

Instructions

Combine the rice with 2 cups water and the coconut milk in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, about 30 to 35 minutes.

Meanwhile, heat the oil in a stir-fry pan or a wide skillet. Add the onion and sauté over medium heat until golden.

Add the broccoli, bell pepper, and carrots. Turn the heat up to medium-high and stir-fry for 3 to 4 minutes, or until the vegetables are just tender-crisp.

Add the tomatoes and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.

Stir in the cooked rice, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Since about half the can of coconut milk is remaining, if you’d like the mixture to be a bit more moist, add 1/4 cup or so more, but take care not to make the mixture soupy.

Season with salt and red pepper flakes. Serve at once, passing around crushed nuts to top individual servings, if desired.