This famous Thai dish of fried rice with pineapple has a lot of sweet and sour flavors from the pineapple and an aromatic fragrance from the yellow curry powder. It is the perfect balance between these two main ingredients that makes a delicious Kao Pad Sapparod.
Gluten-Free Yellow Curry (Kao Pad Sapparod) [Vegan]
For the Sauce:
- 2 1/2 tablespoons (38 ml) gluten-free tamari
- 2 1/2 tablespoons (38 ml) gluten-free mushroom stir-fry sauce
- 2 1/2 tablespoons (34 g) brown sugar
For the Curry Fried Rice:
- 8 tablespoons (120 ml) vegetable oil, divided
- 6 oz (171 g) firm tofu, cut into 1" (2.5-cm) squares
- 1 teaspoon minced garlic
- 1/2 yellow onion, cut into 1" (2.5-cm) squares
- 2 1/2 cups (435 g) steamed rice
- 1 1/2 teaspoons (3 g) yellow curry powder
- 10 grape tomatoes
- 1/2 cup (64 g) sliced carrot
- 8 white mushrooms, halved
- 1 cup (171 g) sliced pineapple
- 3 tablespoons (24 g) roasted cashews (or peanuts or almonds)
- 1 English cucumber, sliced, for serving
- 1 lime, cut into wedges, for serving
- To make the sauce, combine the tamari, mushroom stir-fry sauce and brown sugar in a small bowl and mix until well combined and the sugar has dissolved.
- Heat 6 tablespoons (90 ml) of the oil in a pan over medium heat, add the tofu and fry for about 3 minutes on each side until all the sides are lightly browned. Remove from the pan and drain well.
- Add the remaining 2 tablespoons (30 ml) of oil to a nonstick pan over medium heat, then add the garlic and yellow onion and fry until golden brown, 10 seconds. Add the steamed rice, yellow curry powder, tomatoes, carrot, mushrooms and pineapple and cook, stirring, until well combined and the vegetables have softened, 1 minute.
- Season with the sauce mixture and stir to make sure the rice is not getting lumpy. Stir for 2 minutes until the sauce soaks into the rice. Garnish with the cashews and serve with the sliced cucumber and lime wedges on the side.