Thai red curry pineapple rice

We all loved this rice and it is so simple to make! I adapted this recipe from The Chunky Chef.

Ingredients:

• 4 tsp oil
• 1/2 cup onion
• 1 tsp ginger, chopped
• 1 tsp garlic, chopped
• 1 can coconut milk
• 1 can (20 oz) pineapple chunks
• 1 1/2 cup rice (I used basmati rice), washed
• 1 tbsp Thai red curry paste
• 2 cups colored bell peppers, cut in strips
• 1 cup broccoli, chopped 
• 8-10 cashews
• 1/2 cup cilantro, chopped
• Salt to taste.

Method:

1. Add the liquid from the pineapple chunks and the coconut milk to a measuring cup. If the total quantity is less than 3 cups, add some water to make it 3 cups.
2. Heat 2 tsp oil in a pan on medium heat. Sauté onion for 2-3 minutes. Then add ginger and garlic. Sauté for another minute or two.
3. Add the mix of pineapple juice, coconut milk and water to the pan. Bring to a simmer.
4. Add the Thai red curry paste and mix well. Then add rice and pineapple chunks. Add salt.
5. Cover and bring to a boil. Then reduce heat to medium-low and let it cook for 15 minutes (or till the rice is done).
6. In the meantime, heat the remaining 2 tsp oil in another pan on medium high heat. Sauté the bell peppers and broccoli. After 2-3 minutes add the cashews. Add some salt. Sauté for another minute or so. It is done when the peppers are slightly charred. Vegetables should be tender and crisp.
7. Once the rice is done, turn off the heat and let it sit covered for another 15 minutes. Then add the above mixture as well as cilantro and mix well. Use a light hand so as not to make the rice mushy.