Pineapple Curry with Shimps(Gaeng Kung Sapparot)

I really do like Pineapple!
Why ?
Because it can be eaten on its own as a fruit.
And it also is an excellent cooking ingredient.
(And: By-the-way: a great meat tenderizer; the fruit acids work wonder on beef favoured chewing gum)

I bought some pineapples today for about $1/each at the local market in PottuVille nearby.
This is just one idea of today’s dinner:



Ingredient

1 cup pineapple
375 g prawns

50 g red curry paste
250 ml thick coconut milk
50 g mushroom
30 g sweet Thai basil leave
250 g coconut milk
Fish sauce
Palm sugar
Tamarind juice

How to cook

1. heat the thick coconut in a pot about 2 minute over medium heat allow to boil add curry paste and continue stirring until mixture is thick and fagrant.

2. Add prawns and cook until it turn red add pineapple and mushroom. Bring it to boil and stir in remaining thin coconut milk about 5 minute

3.Add fish sauce, palm sugar and tamarind juice to taste. Add basil leave and chili remove from heat and transfer to serving bowl.

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