Ingredients
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
Directions
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*