Sour Pineapple Curry with White Long Grain Jasmine Rice

Vegan Mushroom Scallops

Serves: 2

Good For: Lunch, Dinner

Vegan

A delicious vegan twist to a traditional Cambodian curry. Developed by Kaneda Pen ( Chef Director of MAMAPEN), this sour pineapple curry recipe is bursting with flavours, using a lemongrass based curry paste known as ‘Kroueng’ to create a delicate sour, spicy & sweet dish that pairs perfectly with our fluffy and slightly sticky white long grain jasmine rice.

Vegan Mushroom Scallops
Ingredients

Kroueng Curry Paste

    • 100g peeled garlic 
    • 150g galangal 
    • 100g peeled ginger
    • 100g peeled fresh turmeric (or 2 tablespoons ground turmeric) 
    • 8 lemongrass stalks (slice in to fine rings) 
    • 18g lime leaf (finely sliced) 
    • 100ml vegetable oil 
    • 15g fine salt

Sour Pineapple Curry

      • 150g kroeung paste 
      • 2 tablespoon vegetable oil
      • 2 small onions (finely sliced)
      • 2 red chilli (finely chopped, c. 10g)
      • 40ml light soy sauce 
      • 50g golden caster sugar (white is ok) 
      • 40g white miso 
      • 800ml coconut milk (2 x 400ml tins)
      • 4 tablespoons tamarind paste 
      • 1 pineapple (skinned, cored and cut in large pieces)
      • 1 medium sweet potato (peeled and cut in large pieces)

White Rice

      • 2 cups of White IBIS Rice
Method

White Rice Cooking Instructions

    • Rinse 200g (1 cup) of rice until water runs clear.
    • Add strained rice to a pan with 350ml (1½ cups) of water.
    • Quickly bring water to a boil & then immediately reduce to the lowest heat.
    • Cover pan with a lid & leave to simmer for 20 minutes.
    • Turn off stove & leave covered for another 5 minutes before serving.

Rice Cooker Ratio – 1 : 1½ Rice to water.

Curry Cooking Instructions

    • Blend all Kroueng curry paste ingredients in a blender/food processor until a smooth paste is achieved (or use a mortar and pestle if desired)
    • Heat the oil in a saucepan or deep saute pan over medium low heat.
    • Add the onion, kroeung paste, red chilli and star anise – saute until the paste is cooked through and onion is soft & translucent. 
    • Add the sugar, soy sauce and miso. Stir thoroughly, increase to a medium heat and cook down the mixture for a further 3 minutes.
    • Add the sugar, soy sauce and miso. Stir thoroughly, increase to a medium heat and cook down the mixture for a further 3 minutes.
    • Add the sweet potato and cook for two minutes.
    • Add the coconut milk and bring to the boil. Reduce heat and simmer for 20-30 minutes or until the sweet potato is cooked through.
    • Finally add in the pineapple pieces and stir in the tamarind paste. Simmer for a minute or two allowing the fruit to warm through.
    • Serve in bowls, garnished with fresh coriander & sliced red chilli. Accompany with Ibis White Long Grain Jasmine Rice.  

Sour Pineapple Curry with White Long Grain Jasmine Rice

Vegan Mushroom Scallops

Serves: 2

Good For: Lunch, Dinner

Vegan

A delicious vegan twist to a traditional Cambodian curry. Developed by Kaneda Pen ( chef director of MAMAPEN), this sour pineapple curry recipe is bursting with flavours, using a lemongrass based curry paste known as ‘Kroueng’ to create a delicate sour, spicy & sweet dish that pairs perfectly with our fluffy and slightly sticky white long grain jasmine rice.

Ingredients
Kroueng Curry Paste

  • 100g peeled garlic 
  • 150g galangal 
  • 100g peeled ginger
  • 100g peeled fresh turmeric (or 2 tablespoons ground turmeric) 
  • 8 lemongrass stalks (slice in to fine rings) 
  • 18g lime leaf (finely sliced) 
  • 100ml vegetable oil 
  • 15g fine salt

Sour Pineapple Curry

  • 150g kroeung paste 
  • 2 tablespoon vegetable oil
  • 2 small onions (finely sliced)
  • 2 red chilli (finely chopped, c. 10g)
  • 40ml light soy sauce 
  • 50g golden caster sugar (white is ok) 
  • 40g white miso 
  • 800ml coconut milk (2 x 400ml tins)
  • 4 tablespoons tamarind paste 
  • 1 pineapple (skinned, cored and cut in large pieces)
  • 1 medium sweet potato (peeled and cut in large pieces)

White Rice

    • 2 cups of White IBIS Rice (see cooking instructions below)
  • Method

    White Rice Cooking Instructions

    • Rinse 200g (1 cup) of rice until water runs clear.
    • Add strained rice to a pan with 350ml (1½ cups) of water.
    • Quickly bring water to a boil & then immediately reduce to the lowest heat.
    • Cover pan with a lid & leave to simmer for 20 minutes.
    • Turn off stove & leave covered for another 5 minutes before serving.

    Rice Cooker Ratio

    • 1 : 1½ Rice to water.

     

    Curry Cooking Instructions

    • Blend all Kroueng curry paste ingredients in a blender/food processor until a smooth paste is achieved (or use a mortar and pestle if desired)
    • Heat the oil in a saucepan or deep saute pan over medium low heat.
    • Add the onion, kroeung paste, red chilli and star anise – saute until the paste is cooked through and onion is soft & translucent. 
    • Add the sugar, soy sauce and miso. Stir thoroughly, increase to a medium heat and cook down the mixture for a further 3 minutes.
    • Add the sweet potato and cook for two minutes.
    • Add the coconut milk and bring to the boil. Reduce heat and simmer for 20-30 minutes or until the sweet potato is cooked through.
    • Finally add in the pineapple pieces and stir in the tamarind paste. Simmer for a minute or two allowing the fruit to warm through.
    • Serve in bowls, garnished with fresh coriander & sliced red chilli. Accompany with Ibis White Long Grain Jasmine Rice.  

    KANEDA PEN

    Chef Director, MAMAPEN

    Cambodian born & London based chef, Kaneda, took a humbling dive in to hospitality following a successful media & advertising career, cutting his culinary teeth with a year at the contemporary Japanese restaurant, Aqua Kyoto. He then moved on to ply his trade within the London BBQ scene, rising to head chef with Flank and subsequently joining From The Ashes, both advocates for sustainability and regenerative farming practices. 

    At the helm of Mamapen, Kaneda’s mission is to champion Khmer food in London and beyond. His style is fun, unfussy with nods to traditional flavours yet unburdened by them.

    KANEDA PEN

    Chef Director, MAMAPEN

    Cambodian born & London based chef, Kaneda, took a humbling dive in to hospitality following a successful media & advertising career, cutting his culinary teeth with a year at the contemporary Japanese restaurant, Aqua Kyoto. He then moved on to ply his trade within the London BBQ scene, rising to head chef with Flank and subsequently joining From The Ashes, both advocates for sustainability and regenerative farming practices. 

    At the helm of Mamapen, Kaneda’s mission is to champion Khmer food in London and beyond. His style is fun, unfussy with nods to traditional flavours yet unburdened by them.

    OUR LONG GRAIN RICE

    WHITE LONG GRAIN RICE

    SEMI-MILLED LONG GRAIN RICE

    BROWN LONG GRAIN RICE