Kaeng Khua Saparot (Prawn And Pineapple Curry)

Recipe Ingredients

1 tablespoon	15ml	Kratiem (garlic) finely chopped
2 tablespoons	30ml	Red curry paste
2 tablespoons	30ml	Chopped tomato
2 cups	474ml	Coconut milk
1 cup	237ml	Pineapple - (cubed or pulped)
4 tablespoons	60ml	Fish sauce
2 teaspoons	10ml	Palm sugar
1 teaspoon	5ml	Lime juice
16		Prawns about 3" long
3		Bai makrut (lime leaves) - sliced
1 tablespoon	15ml	Lime zest - chopped
1 tablespoon	15ml	Prik ki nu daeng (red birdseye chilies) - slivered
15		Bai kaprao - (holy basil leaves)

Recipe Instructions

The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that I an attractive complement to the shrimp.

If you want to be a little fancy you can serve it in pineapple skin bowls. method

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, and 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 sauteed garlic and basil to the pan.

Transfer to a serving dish and serve with steamed jasmine rice.

Source:
Colonel Ian F. Khuntilanont-Philpott

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