Thai-Inspired Shrimp & Pineapple Curry Fried Rice

As a culinary enthusiast who’s spent years perfecting Asian fusion recipes, I’m excited to share this vibrant Shrimp & Pineapple Curry Fried Rice. This dish beautifully marries the sweet-savory flavors of Thai cuisine with the convenience of fried rice, creating an explosion of tropical flavors that will transport your taste buds to Southeast Asia.

Cultural Background

This fusion dish draws inspiration from Thailand’s beloved khao pad sapparod (pineapple fried rice), combining it with the rich, aromatic elements of curry. The addition of curry powder reflects the influence of Indian spices on Southeast Asian cuisine, a result of ancient trade routes and cultural exchange that has enriched Thai cooking for centuries.

Ingredients

Main Components

• 3 cups (600g) cooked basmati rice, cooled
• 1 lb (450g) large shrimp, peeled and deveined
• 3 large eggs, beaten
• 1 cup (165g) fresh pineapple chunks
• 1 cup (135g) frozen peas
• 1 red bell pepper, diced
• 1 medium onion, finely diced

Aromatics and Seasonings

• 2 tablespoons curry powder
• 2 tablespoons fish sauce
• 3 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced

For Serving

• Fresh cilantro leaves
• Lime wedges
• Optional: crushed peanuts for garnish

Detailed Instructions

Rice Preparation (Day Before)

1. Cook basmati rice according to package instructions
2. Spread on a baking sheet to cool completely
3. Refrigerate overnight for optimal texture

Mise en Place

1. Ensure all ingredients are prepped and within reach
2. Pat shrimp dry with paper towels
3. Season shrimp generously with salt and freshly ground black pepper

Cooking Process

1. Heat a large wok or heavy-bottomed skillet over high heat until smoking
2. Add 1 tablespoon vegetable oil
3. Cook shrimp in a single layer for 1-2 minutes per side until just pink
4. Remove shrimp to a plate, leaving any residual oil in the wok

Building Flavors

1. Reduce heat to medium-high
2. Add remaining oil and butter
3. Once butter melts, add onion and cook for 2 minutes
4. Add garlic and ginger, sauté for 30 seconds until fragrant
5. Add bell pepper, cook for 2-3 minutes until slightly softened

The Egg Component

1. Push vegetables to one side of the wok
2. Add beaten eggs to the empty space
3. Using quick motions, scramble eggs until just set but still slightly wet
4. Mix with vegetables

Combining Elements

1. Add cold rice to the wok
2. Sprinkle curry powder evenly over rice
3. Stir-fry for 2-3 minutes, breaking up any clumps
4. Add frozen peas and pineapple chunks
5. Pour in fish sauce
6. Return shrimp to wok
7. Toss everything together for 3-4 minutes until well combined and heated through

Final Touches

1. Taste and adjust seasoning if needed
2. Transfer to serving plates
3. Garnish generously with fresh cilantro
4. Serve with lime wedges for squeezing over top

Pro Tips

• Use day-old rice for best results – fresh rice will become mushy
• Don’t overcrowd the wok when cooking shrimp
• Keep ingredients moving constantly to prevent sticking
• Use fresh pineapple if possible – it caramelizes better than canned

Nutrition Information

Per serving (serves 4):

• Calories: 485
• Protein: 28g
• Carbohydrates: 62g
• Fat: 17g
• Fiber: 4g
• Sugar: 8g
• Sodium: 890mg

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry in a wok over medium-high heat with a splash of water, or microwave with a damp paper towel covering the dish.

Serving Suggestions

Serve this vibrant dish as a complete meal on its own, or pair it with:

• Thai cucumber salad
• Coconut soup
• Crispy spring rolls
• Stir-fried morning glory

This Shrimp & Pineapple Curry Fried Rice combines the best of Thai flavors with the comfort of fried rice, creating a dish that’s both exciting and satisfying. The contrast between sweet pineapple, succulent shrimp, and aromatic curry makes every bite an adventure in flavor.