Thai Prawn And Pineapple Curry, "Kaeng Khua Saparot"
photo by Artandkitchen
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 14.79 ml garlic, finely chopped
- 29.58 ml red curry paste
- 29.58 ml chopped tomatoes
- 473.18 ml coconut milk
- 236.59 ml pineapple (cubed or pulped)
- 59.16 ml fish sauce
- 9.85 ml palm sugar
- 4.92 ml lime juice
- 16 prawns, about 3 inches long
- 2-3 kaffir lime leaves, shredded
- 14.79 ml Thai red chili pepper, slivered
- 15 fresh basil leaves
directions
- Peel, devein, and behead the shrimp, leaving only the small tail shells on.
- 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.
- You want 2 tablespoons of chopped tomatoes.
- 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.
- Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar.
- Stir to combine fully.
- Add the prawns and cook until they turn slightly pink and opaque.
- 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.
- Transfer to a serving dish and serve with steamed Thai jasmine rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
see 6 more reviews
Tweaks
-
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!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey