Like us, if you’ve visited Thailand it’ll hold a special place in your heart. 🇹🇭 ❤️
I’m very fortunate to have been able to go out there twice and both times just fell in love with everything about it. The people are some of the nicest people I’ve ever known and their Buddest culture is so special. We are hoping to take Kaia there in a couple of years time and as she grows up!
When we go away we aren’t ones to stay in one place and sit by a pool, we love the adventure and to see as much of the area as possible and we definitely did this in Thailand.
One of the most memorable places was a place I booked in the jungle and within 10 mins we were greeted by some of the biggest spiders I’ve ever seen! Then lizards and snakes! But somehow I managed to stick it out and it turns out that it was where we would have some of the best Thai food ever. The ‘resort’ is run by a lovely family and Mama (Grandma) rules the kitchen – so it’s very authentic.
One of my favorite Thai dishes is a fried rice with lots of flavours and veggies served in a pineapple and I decided I’d have a go at recreating this using a recipe I found.
Taste of Thailand
Prep time 10 mins
Cooking time 15 mins
2 tbsp coconut oil
1 pineapple chopped into pieces
1 green pepper chopped up
pack of mange tout and babycorn
50g frozen peas
Spring onion (whites and green separated)
2 limes (1 juiced and 1 to serve)
3 tbsp thai green curry paste
2 tbsp Tamari (or soy sauce)
1 pack of rice (or cooked rice)
2 eggs beaten
1 bag frozen prawns
Prepare all the veggies and pineapple
Heat the coconut oil in a wok on a med-high heat and add the spring onion whites cook for 2 mins, then add the pineapple, mange tout, babycorn, green pepper and cook for a further 2-3 mins.
Add the curry paste and mix everything well before adding the cooked rice. Let this heat through for a couple of minutes.
Beat the eggs and move over the contents of the pan to one side then let the eggs scramble on the other side. Once done mix everything together.
Then add the frozen peas and prawns and keep stirring the contents of the wok until everything is heated through.
Add the lime juice and green spring onion and serve.
You can be really versatile with this recipe:
Mix up the veggies like adding bamboo shoots or any of your favorites
Garnish with coriander
Make it veggie by leaving out the prawns or even vegan by leaving out the eggs too.