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    You are in: Home / Thai / Thai Prawn And Pineapple Curry, "Kaeng Khua Saparot" Recipe
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    Thai Prawn And Pineapple Curry, "Kaeng Khua Saparot"

    Thai Prawn And Pineapple Curry, "Kaeng Khua Saparot". Photo by awalde

    1/1 Photo of Thai Prawn And Pineapple Curry, "Kaeng Khua Saparot"

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Rita~'s Note:

    This I have to make yet. Found it at the sight. A quote from them "The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls." In place of palm sugar you can use Brown sugar!

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    Units: US | Metric


    1. 1
      Peel, devein, and behead the shrimp, leaving only the small tail shells on.
    2. 2
      Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh.
    3. 3
      You want 2 tablespoons of chopped tomatoes.
    4. 4
      In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed.
    5. 5
      Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar.
    6. 6
      Stir to combine fully.
    7. 7
      Add the prawns and cook until they turn slightly pink and opaque.
    8. 8
      Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan.
    9. 9
      Transfer to a serving dish and serve with steamed Thai jasmine rice.

    Ratings & Reviews:

    • on April 02, 2011


      We love thai food and this recipe very much!
      I used fresh pineapple, thai-basil and only a pinch sugar. DELICIOUS! Thanks for this recipe

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2003


      i have made similar recipes, the coconut milk, sambal olek, fish sauce and lime are the standard ingredients but the pineapple is a nice addition, adds a hint of sweetness. i only used a pinch of sugar and found that to be enough. nice easy dinner

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2011


      I would give this 6 stars if i could!! wow, I made my own red curry paste to add to this recipe. Such a great balance of flavors. I didnt change much to the recipe other than added a bit more red curry paste because I like to have it hot. Thank you

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Thai Prawn And Pineapple Curry, "Kaeng Khua Saparot"

    Serving Size: 1 (207 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 271.8
    Calories from Fat 219
    Total Fat 24.4 g
    Saturated Fat 21.4 g
    Cholesterol 30.2 mg
    Sodium 1564.9 mg
    Total Carbohydrate 10.6 g
    Dietary Fiber 0.7 g
    Sugars 4.9 g
    Protein 6.9 g

    The following items or measurements are not included:

    red curry paste

    kaffir lime leaves

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