Thai Red Curry Rice with Pineapple and Bamboo Shoots
1 ¾ cup water
1 teaspoon olive oil
1 Tbsp. thai red curry paste
1 cup of fresh pineapple pieces, diced into ½” cubes
½ cup canned bamboo shoots, drained
¼ cup of salted roasted cashew pieces (optional)
In a medium saucepan combine rice, thai red curry paste, water, olive oil, and bamboo shoots. Stir well and bring to a boil.
Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 35 minutes.
Remove from heat. Let stand covered for 5 minutes.
Add cashews and pineapple, mix well and serve.Download Printable Version
Serving Size: 1/3 recipe (147g)
Amount Per Serving
Calories from Fat 80
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrate 53g
Dietary Fiber 5g