Adapted recipe from Carlsbad Cravings
1 20 oz. can, crushed pineapple chunks in pineapple juice NOT syrup
1 13.5 oz. can unsweetened coconut milk (I like Chaokoh)
3 tablespoons sweetened coconut flakes
1 tablespoon Thai red curry paste
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon Pele Red Chef Salt from Salts of the 7 Seas
1/8 teaspoon Tellicherry Pepper from Salts of the 7 Seas
3 tablespoons lime juice more or less to taste
1/2 cup salted roasted cashews
1/2 cup chopped cilantro
Pele Red Chef Salt from Salts of the 7 Seas
Tellicherry Pepper from Salts of the 7 Seas
Drain pineapple juice from crushed pineapple in a measuring cup. Add coconut milk to equal 3 cups liquid, adding water if necessary.
Add liquid to a large pan and bring to a gentle simmer then stir in all remaining ingredients EXCEPT Garnishes. Bring to a boil then cover and reduce heat to low (dial should be a little above lowest setting). Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes, adding water if necessary.
When rice is tender, remove from heat and let rest 5 minutes, covered.
When ready to serve (not before), stir in lime juice, cilantro and cashews.
Taste and season with Pele Red Chef Salt and Tellicherry Pepper from Salts of the 7 Seas and additional lime juice to taste if desired.