100 g       Shrimp
1 cup       Cooked rice (dry)
¼ cup     Onion, finely cubed
¼ cup    Bell pepper, finely diced
¼ cup    Tomato, seeds removed & diced
½ cup    Pineapple, cubed
¼ cup    Raisins
¼ cup    Cashew nuts
3 cloves Garlic, chopped
1 stalk  Spring onion, finely sliced
Phrik Nam Pla

2 Tsp   Light soy sauce
1 Tsp   Sugar
¼ Tsp  Salt
½ Tsp  Turmeric powder
2 Tsp   Yellow curry powder
1.  Carve out bowl in pineapple halves
2.  Combine seasoning sauce (light soy sauce, sugar, salt) in small bowl.  In separate bowl, combine turmeric and yellow curry powders.
4.  Shrimp—remove shell and devein.  Leave tail on.
5.  In wok, add 2 Tbsp cooking oil & garlic.  Cook until fragrant then add onion, bell pepper, shrimp and cook at least 2 minutes on medium heat.
6.  Add turmeric and yellow curry powders and rice.  Use low heat.
7.  Add seasoning sauce and mix well.
8.  Add cashews, raisins, pineapple chunks, and tomato.  Cook on low about 2 minutes.
9.  Add spring onions, cook 30 seconds, turn off heat.
10. Plate in pineapple bowl placing shrimp on top.
11. Serve with Phrik Nam Pla dip.

Servings:  2


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Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors. 

Videos above are prepared by Chef Dao, one of our instructors.  To visit her YouTube channel, please click on this link: