Shrimps Curry with Pineapple or Kaeng Khua Sapparod Goong. This recipe It’s a curry but it is a little bit sweet from the pineapples. Don’t use too ripe pineapples, the curry will get too sweet. Fresh medium ripe pineapples are a little sour but when you cook it, it will turn to sweet. You can use other meat like pork, chicken, beef or mussels instead of shrimps.
- 2 tbsp. Vegetable oil
- 2 tbsp. red curry paste
- 1 cup Coconut milk
- 2-3 g. shrimps middle size
- 2 tbsp Fish sauce
- 2 tsp Sugar Palm.
- 1 cup Pineapple, peeled and cubed
- Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the red curry paste to the oil.
- Use a medium heat and take care not to burn the curry paste. Should the paste become lumpy and become difficult to spread and stirfry, add a little coconut milk.
- Cook the paste for 5 minutes over a low to medium heat.
- Add coconut milk and blend well. Bring the sauce back to a boil.
- Once the curry sauce is boiling, add the Shrimps and quickly season the curry with fish sauce and sugar palm.
- When the Shrimps are almost cooked, add the pineapple and mix well.
- The curry should be fairly thick, almost the same consistency of white sauce.
- Spoon this curry into a bowl and serve with hot streamed rice.
If you are unable to find kaeng khua curry paste, red curry paste is a good substitute. Should your curry be too runny when finished, spoon out the prawns and pineapple and cook the curry sauce until thick, Cream can be used to replace coconut milk but you will not get the coconut aroma in your curry. Again this dish should be eaten with steamed rice.