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Gaeng Khoa Sapparot (Shrimp and Pineapple in Red Curry)
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Description
A good friend taught me to make this right after I moved to Bangkok and it was wonderful. You can decide how hot you want it by how much curry paste you add, and homemade curry makes it taste even better.
Ingredients
- 1 cup, 2-⅔ teaspoons, ⅞ pinches Coconut Milk
- 2 Tablespoons Red Curry Paste
- 20 whole Medium Whit Or Tiger Shrimp, Peeled And Deveined
- ½ cups Water
- 1 Tablespoon Fish Sauce
- ½ Tablespoons Palm Sugar
- ½ cups Pineapple Cut Into Bite-Sized Pieces
- 6 leaves Kaffir Lime Leaves, Sliced Thin
Preparation
1. Bring half the coconut milk to a boil in a wok. Add curry paste and stir all the time until you see oil come up on the surface.
2. Add shrimp and cook until shrimp turn pink.
3. Add remaining coconut milk, water, fish sauce, sugar and pineapple, simmer for 5 minutes.
4. Add kaffir lime leaves and turn off the heat.
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