Curries, Recipes

Thai Prawn and Pineapple Curry – Gaeng Kua Sapparod Koong – แกงคั่วสับปะกุ้ง

Thai prawn and pineapple curry – gaeng kua supparod made its way up from Malaysia and has been adapted to Thai tastes. I think this is why I only really eat it when I’m on a southern Thai island. In fact, on holiday might be the time I’ve eaten it! Anyway, I don’t have any plans for a holiday down south anytime soon, and I’m sick of waiting to eat it!

So, I’ve come up with a great recipe where you, and I can eat it anytime we want!

I’m using Macadamia nuts in the curry paste, but if you can’t find them use raw cashew nuts instead. Just double the amount, i.e two cashews for one Macadamia.

I’ve used 10 dried chillis with the seeds removed, but if you don’t like it hot then you can substitute half the chillis for a tablespoon of paprika (not smoked) to keep the curry red.

I have the added bonus of getting perfectly ripe pineapple ready cut from the wonderful Bangkok street vendors. If you are buying a pineapple it has to be ripe! The sweet tartness from the pineapple is what really gives this dish its flavour, so make sure you get a good one. Whatever you do, do not use tinned pineapple! It’s too soft and you want the pineapple in this to retain a bit of  bite for texture.

 

 

Thai Prawn and Pineapple Curry - Gaeng Kua Sapparod Koong - แกงคั่วสับปะกุ้ง
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Thai Prawn and Pineapple Curry - Gaeng Kua Sapparod Koong - แกงคั่วสับปะกุ้ง
Servings Prep Time
2-4 people 10 minutes
Cook Time Passive Time
10 minutes 15 minutes
Servings Prep Time
2-4 people 10 minutes
Cook Time Passive Time
10 minutes 15 minutes
Thai Prawn and Pineapple Curry - Gaeng Kua Sapparod Koong - แกงคั่วสับปะกุ้ง
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Thai Prawn and Pineapple Curry - Gaeng Kua Sapparod Koong - แกงคั่วสับปะกุ้ง
Servings Prep Time
2-4 people 10 minutes
Cook Time Passive Time
10 minutes 15 minutes
Servings Prep Time
2-4 people 10 minutes
Cook Time Passive Time
10 minutes 15 minutes
Ingredients
for the curry
for the paste
Servings: people
Units:
Instructions
  1. Place all the paste ingredients in a blender.
  2. Add 100 ml of the coconut cream and blitz to a fine paste. Add more cream if you need to get it going.
  3. Over a medium heat in a wok, fry the paste for keeping it moving.
  4. After a few minutes, it will start to dry out and get darker. When the oil starts to separate from the paste, you're ready for the rest of the cream.
  5. Pour in the rest of the coconut cream along with 400 ml of water and the sugar, then turn the heat up.
  6. Throw in the lime leaves and let it boil away for 5 minutes, stirring now and again to make sure it doesn't burn on the bottom of the wok. chuck in the lime leave and pineapple and cook for another 2 minutes.
  7. Add the prawns and cook for 1 -2 minutes depending on how big your prawn are. You don't want to overcook them and remember they will continue to cook in the pan after you've taken it off the heat. Check for seasoning and add some fish sauce.
  8. Serve in bowls next to a big plate of steamed Jasmine rice.
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