Pineapple prawn curry (gaeng gung sapparot)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Peanut oil | ||
| ¼ | cup | Onion; chopped fine |
| 3 | tablespoons | Dried shrimp; chopped fine |
| 3 | tablespoons | Lemon grass; chopped fine |
| 3 | tablespoons | Galangal; chopped fine |
| ½ | teaspoon | Shrimp paste |
| 1 | teaspoon | Chili paste; up to 4 |
| 2 | cups | Coconut milk |
| 1 | tablespoon | Fish sauce |
| 1 | teaspoon | Palm sugar |
| 1 | pounds | Shelled prawns |
| 2 | cups | Pineapple chunks |
Directions
Heat wok. Add peanut oil, onion, dried shrimp, lemon grass, galangal, shrimp paste and chili paste. Stir fry for 2 minutes until oil is aromatic.
Add coconut milk, fish sauce and palm sugar and bring to a boil. Reduce to half.
Add prawns and pineapple, simmer 3-4 minutes.
Yield - 4 cups
Posted to CHILE-HEADS DIGEST by Chet Bacon <hcbacon@...> on Jan 16, 1999, converted by MM_Buster v2.0l.
Related recipes
- Easy prawn curry
- Green prawn curry
- Kaeng gung sapporot (prawn curry with pineapple)
- Kaeng keo wan gung (green prawn curry)
- Malaysian prawn & spinach curry
- Malaysian prawn and spinach curry
- Pineapple curry - gaeng kua sapparod
- Pineapple curry - gaeng kua sapparod *
- Pineapple curry sauce
- Prawn & coconut curry
- Prawn & mango curry
- Prawn (shrimp) curry
- Prawn and coconut curry
- Prawn and mango curry
- Prawn curry
- Red curry with shrimp and pineapple
- Stir-fried crab curry (poo pad pong garee)
- Thai prawn & vegetable curry
- Thai prawn and vegetable curry
- Thai red prawn curry