Pineapple curry - gaeng kua sapparod *

4 Servings

Ingredients

Quantity Ingredient
2 cups Coconut Milk
1 cup Crushed Fresh Pineapple
2 tablespoons Red Curry Paste
¼ cup Fish Sauce (Nam Pla)
1½ tablespoon Sugar
8 ounces Shrimp, Shelled & Deveined

Directions

The delicate sweet and sour flavor of this curry sauce comes from the pineapple. It is also delicious with mussels or smoked salmon instead of shrimp.

~------------------------------------------------------ ~----------------- Combine all the ingredients except the shrimp in a large saucepan and heat to boiling.

Add the shrimp, reheat to boiling and cook for about 3 minutes or until shrimp are done.

Serve with steamed Jasmine Rice.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger

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