Curry Pineapple Fried Rice with Cucumber Relish

Thai food is our favorite.  The fact that they always blend and balance multiple flavors--sweet, salty, sour, and bitter--all in the same dish is a BIG thing for us.

Tonight I attempted a dish we LOVE to buy from a local Thai place...WITHOUT a recipe!  Curry Pineapple Fried Rice, with cucumber relish on the side.  It didn't really turn out *exactly* like I wanted, but it's still pretty awesome and definitely reminiscent of the original...and it makes a LOT, even for big foodies like us.  I think it's authentic enough to share.  :)  So, if you want to try experimenting with what I'm about to share, feel free...and if you perfect it, let me know!

First up, the cucumber relish, because you'll want to make it ahead of time and keep, covered, in the fridge for a while before you serve it.  This is a STAPLE side dish and soooo very delicious, we always order an extra side of it because it's gone before you can say, "YUMMY!"

CUCUMBER RELISH
Equal parts white vinegar, hot water, and sugar (for this recipe, I used 2/3 c. of each).
A pinch of salt (optional).
3-4 small cucumbers, peeled (optional), seeded, and roughly chopped.
1 c. roughly chopped carrots
1/2 small red onion, cut into thin slivers

In a large bowl, mix vinegar, water, sugar, and salt together until crystals dissolve.
Stir in chopped cucumbers, carrots, and onion.
Cover and allow to sit in fridge at least an hour or until veggies are chilled.
Serve cold.

(Serves 6.)

Next up, the main course: Curry Pineapple Fried Rice with chicken!  (It has peanut stuff in it, but you can easily omit that if you're allergy-conscious.  It's still good.)

CURRY PINEAPPLE FRIED RICE
(Again, this is without a real recipe, so you can guestimate on all of it and change it to your tastes!)

2 c. uncooked jasmine rice + water

1 can coconut milk
1/2 c. olive oil
2 Tbsp. (or more to taste) curry powder
1 Tbsp. peanut butter (optional)
dash soy sauce

1-2 boneless skinless chicken breasts, cut into thin slices
1 green bell pepper, seeded and sliced about 1/4" thick
1/2 small red onion, sliced in thin wedges
1 can chunk pineapple, drained
1 large tomato, sliced into thick wedges

1/2 c. shredded coconut (sweetened is fine)
1/2 c. cilantro, roughly chopped
1/2 c. green onion, chopped
1/4 c. chopped peanuts (optional)

1. Cook jasmine rice according to directions.
2. In large wok or pot, mix together coconut milk, olive oil, curry powder, peanut butter, and soy sauce over medium heat until it JUST starts to bubble.
3. Meanwhile, sautee chicken slices in medium pan until cooked through, then add in green pepper and onion and sautee for 2 minutes or just until SLIGHTLY softened.
4. Once sauce is bubbling in wok, add in chicken/peppers/onions. 
5. Stir in pineapple and tomato.  Taste it and see if you want to add anything (more curry, esp...the coconut milk makes everything so sweet and mild, I added the rest of my little curry powder container and even a few crushed red pepper flakes to add a little heat.)
6. Stir in cooked rice until every grain is soaked in sauce.  Shape into a small loaf on each plate, if desired.
7. Top with coconut, cilantro, green onion, and/or peanuts.

Enjoy hot!  (Serves 6 hungry people.)

Funny story.  So I tried toasting the coconut in the oven, because that's how they do it at the restaurant--but I almost caught the house on fire after 30 seconds.  Paul had to use our fire extinguisher on the tray of coconut, and then I had to start all over again because everything in the kitchen, including my food, was covered in the sour-tasting CO2 stuff it spewed out.  THEN, because the dogs were scared of the smoke alarm and the smoke/mist in the air and all the fans and sounds of outside, Voodoo pooped on the carpet--and when she's scared, it's not too solid.  What a night I had cleaning up after this fiasco!  So, moral of the story is, don't cook the coconut.  It's just fine as is and you won't regret it one bit.  :)

Happy cooking!