Description
This is a Bangkok street food style recipe which I snagged on a recent trip there. Serve and enjoy. Try a hollowed pineapple shell as a serving bowl.
Ingredients
- 3 slices bacon, diced
- 3 shallots, sliced
- 4 ounces chicken breast, cut into small cubes
- 4 teaspoons curry powder, divided
- 3 egg yolks, beaten
- 1 teaspoon vegetable oil, or as needed (Optional)
- 3 cups cooked jasmine rice
- 1 red Thai bird chile pepper, finely chopped
- 2 tablespoons whole cilantro leaves
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- ½ teaspoon white sugar
- 4 ounces tiger prawns, peeled and deveined
- ¼ cup chopped fresh pineapple
- 3 green onions, finely chopped
Instructions
- Place bacon in a wok or large skillet over medium-high heat; cook and stir until crisp
- about 10 minutes. Remove bacon with a slotted spoon onto a paper towel-lined plate; set aside. Reserve bacon drippings in the wok.
- Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown
- 1 to 2 minutes.
- Stir chicken into shallots and cook
- without stirring
- until browned on one side
- 45 seconds to 1 minute; stir. Continue cooking until chicken is browned
- about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
- Make a well in the center of chicken and pour oil into the center of the well; add egg yolks. Cook and stir egg yolks until set
- 1 to 2 minutes. Add rice and stir
- breaking up rice.
- Mix chile pepper
- cilantro
- soy sauce
- remaining 2 teaspoons curry powder
- fish sauce
- and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink
- about 2 minutes. Fold pineapple
- green onions
- and bacon into rice mixture.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6