Thai Prawn And Pineapple Curry, "Kaeng Khua Saparot"

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

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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

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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

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Served this for guests last night, everyone loved it, hubby felt it was a four star. However, I am not a prawn lover, and I tried one of the prawns and thought it was really beautiful. So for the guests' response and my own, I'm giving it five stars, as I had to use the suggested subs of soy for fish sauce, and brown sugar for palm sugar, and Fiji was out of kaffir lime leaves.

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my dh (who never goes beyond "it's fine...) said this was as good as any restaurant! wohoo!!! it really was great, BUT the red curry paste i used must have been WAY too hot, i'd probably use only 1 tsp next time. really great - rita, you should try it!!!

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Great curry, I substituted the coconut milk for Carnation evaporated milk with a dash of coconut essence as a less fattening option, also put in some chopped spring onions (scallions)& coriander(cilantro) with the lime leaves & chilli. Awesome!!!

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I changed this recipe so much that I don't think I should really be giving it any stars, since I didn't follow it very well, but it was too good not to. First off I used tofu instead of shrimp and marinated it in soy sauce and lime juice- I think next time I will try coconut milk. I added carrots, celery, zucchini, mushrooms, and nappa cabbage too. I also used some left over canned tomatoes. I had to improvise a little with the curry paste- I didn't have any and my mom is a bit of a wimp, so I cut back on it and added some extra curry powder, coriander, and lime juice. Left out the chili pepper and subbed some lime juice for the leaves. Threw in about a tablespoon orange peel and some ginger too. It was so fabulous this way and I'm sure it would be just as great the original way too. Thank you so much!

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Wonderful recipe Rita!! As aways, you have a winner here. I did substitute regular ol' shrimp for the prawns and left out the kaffir lime leaf. I loved the sweetness of the pineapple with the heat from the curry paste (I only used 1 tbsp - I learned from passed experience with the paste I have that I am wimpier than I thought). It was a simple recipe to make and was enjoyed over some basmati rice. I did remove the shells from the shrimp before I added to the pan.

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This was excellent. I had to make a few ingredient changes due to availability, but it was still really good. I'll have to play with the peppers to get the heat right for us.

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