Title: Pineapple Fried Rice
Categories: Thai Vegetable
Yield: 4 Servings

1	lg	Ripe pineapple
1/4	c	Vegetable oil
1	tb	Red curry paste, see recipe
1 1/2	c	Coconut milk
4	c	Cooked rice
2	sm	Green or red bell peppers, - diced
1	tb	Oriental basil leaves, - chopped*
3		Lemon leaves crushed**
2	ts	Sugar
2	tb	Soy sauce
5		Whole Oriental Basil leaves, - to garnish*

Preheat oven to 350F. Cut the top off the pineapple, making a decorative pattern at the crown. Being careful not to puncture the flesh, cut a thin sice off the bottom so the pineapple stands flat. Scoop out the pulp & chop up about 3/4 cup. Set aside.

In a wok, heat the oil & curry paste over medium heat for 3 minutes. Add 2 tb coconut milk & increase the heat to high. Fold in the rice, pineapple pulp, peppers, basil, lemon leaves, sugar, soy sauce & remaining coconut milk. Continue stirring for 3 to 5 minutes or until the ingredients are thoroughly mixed. Stuff the pineapple shell with the rice mixture, packing tightly. Bake for 20 minutes. Garnish with the remaining basil & serve.

* Or use mint leaves. Do not use sweet basil.

** Or use 1 ts grated lemon zest

Adapted from Pojanee Vatanapan's "Thai Cookbook"

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