Thai Prawn And Pineapple Curry, Kaeng Khua Saparot |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This I have to make yet. Found it at the sight. A quote from them The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls. In place of palm sugar you can use Brown sugar! Ingredients:
1 tablespoon garlic, finely chopped |
2 tablespoons red curry paste |
2 tablespoons chopped tomatoes |
2 cups coconut milk |
1 cup pineapple (cubed or pulped) |
4 tablespoons fish sauce |
2 teaspoons palm sugar |
1 teaspoon lime juice |
16 prawns, about 3 inches long |
2 -3 kaffir lime leaves, shredded |
1 tablespoon thai red chili pepper, slivered |
15 fresh basil leaves |
Directions:
1. Peel, devein, and behead the shrimp, leaving only the small tail shells on.
2. Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh.
3. You want 2 tablespoons of chopped tomatoes.
4. In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed.
5. Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar.
6. Stir to combine fully.
7. Add the prawns and cook until they turn slightly pink and opaque.
8. Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan.
9. Transfer to a serving dish and serve with steamed Thai jasmine rice.
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