🇹🇭 Thai

Pineapple Cashew Stir-Fry

Name: Pineapple Cashew Stir-Fry
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 3 servings
Cuisine: Thai
Ingredients: to taste Salt; 1, sliced Bell Pepper; 3, cut into batons Spring Onions; 1 tbsp Oyster Sauce; 2 tbsp Fish Sauce; 4 cloves, minced Shallots; 100 g Cashews; 2 tbsp Coconut Oil; 1 tsp Red Curry Paste; 1/2, cubed Pineapple

🇹🇭 Thai

A fast, fiery wok toss of pineapple with crisp vegetables and a savoury glaze — on the table in under twenty minutes. 17 minutes of mostly hands-off cooking.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

Saltto taste
Bell Pepper1, sliced
Spring Onions3, cut into batons
Oyster Sauce1 tbsp
Fish Sauce2 tbsp
Shallots4 cloves, minced
Cashews100 g
Coconut Oil2 tbsp
Red Curry Paste1 tsp
Pineapple1/2, cubed

Optional extras

Thai Basilhandful, to finish

Instructions

1
Get your wok ripping hot and add the Coconut Oil — it should shimmer instantly.
2
Toss in the shallots and red curry paste for 15 seconds, no longer, so they perfume the oil without burning.
3
Add the pineapple and stir-fry hard, keeping everything moving until just cooked through.
4
Throw in the bell pepper and spring onions, then splash in the fish sauce around the edge of the wok.
5
Toss twice more, kill the heat, and serve immediately over steamed rice — a stir-fry waits for no one.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

Cook it with your pantry → Share this page: /dish/2953

Watch how it's made

Video: STIR-FRY CHICKEN CASHEW PINEAPPLE | Blue Elephant Royal Thai Cuisine · on YouTube