Curry & Pineapple Jasmine Rice


2 cups jasmine rice
2 tbsp grapeseed oil (or other oil you may have in the pantry)
1 shallot, diced
1 tbsp garlic, diced
1/2 cup red pepper, diced
1 tbsp green or red curry paste (according to taste)
3 cups pineapple (chopped or cubed; canned or fresh)
1 can coconut milk (14 oz, organic if you can find it)
1 cup vegetable broth
dash salt
pepper to taste


In saucepan, heat oil on medium heat.
Add diced shallot, garlic and red pepper, cook until softened. Add curry, mixing until melted ~2 min.
Add pineapple, stir all together until pineapple is softened, 5 min.
Add the coconut milk and bring entire pan to a boil.
Pour broth into boiling mixture
Add rice to the mixture, stirring frequently until the rice is fully cooked. 15 – 20 min.
Add salt and pepper to taste likening.

*If extra spice heat is desired, add some siracha to the mix as it is cooking*