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 |
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Ingredients
for the curry
- 300 grams of large prawns (I used black tiger prawns) shelled and deveined
- 250 mls of coconut cream
- 300 grams of fresh pineapple core removed and cut into chunks
- 4 whole kaffir lime leaves fresh or frozen
- 20 grams of palm sugar or brown sugar
- Fish Sauce to taste
for the paste
- 10 whole long dried red chillis seeds removed, soaked in hot water for at least 15 minutes
- 1 bulb of garlic broken up, cloves peeled
- 2 whole shalotts or half a small red onion, peeled at roughly chopped
- 1 thumb sized piece of galangal roughly chopped
- 2 stalks of lemongrass white parts only, bashed and roughly chopped
- 4 whole kaffir lime leaves middle stems removed
- 1 tsb of sea salt flakes (kosher salt in the US)
- 4 whole Macadamia nuts or 8 raw cashews, toasted in a dry pan
Servings: people
Units:
Instructions
- Place all the paste ingredients in a blender.
- Add 100 ml of the coconut cream and blitz to a fine paste. Add more cream if you need to get it going.
- Over a medium heat in a wok, fry the paste for keeping it moving.
- 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.
- Pour in the rest of the coconut cream along with 400 ml of water and the sugar, then turn the heat up.
- 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.
- 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.
- Serve in bowls next to a big plate of steamed Jasmine rice.
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