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Prawn
Curry with Pineapple
(KAENG KHUA SAPPAROT)
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INGREDIENTS : |
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Vegetable oil |
2 |
tbsp. |
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Kaeng khua curry
paste |
2 |
tbsp. |
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Coconut milk
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1/2 to 1 |
cup |
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Prawns or shrimps,
fresh and peeled |
1 |
lb. |
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Fish sauce |
1 - 2 |
tbsp. |
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Sugar
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1 - 2 |
tsp. |
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Pineapple, peeled
and cubed |
1/2 |
cup |
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(1 - 2 servings) |
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1.
Using a sauce pan or a deep frying pan, heat up the vegetable oil
until hot and add the kaeng khua 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.
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2.
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.
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3.
Once the curry sauce is boiling, add the prawns and quickly season
the curry with fish sauce and sugar. When the prawns 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 rice.
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Tips… |
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This dish does not take long to cook and the main characteristic
of this curry is that it does not have very much sauce. The
sauce is fairly thick and creamy. If you are unable to find
kaeng khua curry paste, red curry paste is a good substitute.
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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 or crusty French bread.
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