48min 4 ppl
Gaeng Kua Sapparod Goong (Pineapple Prawn Curry)
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 8 steps
Medium: 31–60 min or 7–12 steps
340 kcalper person
Protein 22g
Carbs 20g
Fats 20g
About this dish
Prawns and juicy pineapple simmer in a red curry paste and coconut cream sauce, sharpened with makrut lime leaves, for a quick, fragrant Thai curry.
Allergy Info
Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Pineapplecut into bite-sized chunks300 g
- Makrut lime leavestorn4 leaves
- Thai basilleaves picked15 g
- Red Chillisliced2
Fish & Seafood
- Raw King Prawnspeeled and deveined, tails left on350 g
Tins & Jars
- Thai red curry paste60 g
- Coconut cream200 ml
- Coconut Milk200 ml
Dried Goods
- Palm sugar20 g
Oils & Condiments
- Fish sauce20 ml
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Cut the pineapple into bite-sized chunks and tear the makrut lime leaves, discarding the central stem.
Approx. 5 minutes
2
Spoon the coconut cream into a wok and heat gently until it begins to separate and glisten.
Approx. 5 minutes
3
Add the curry paste and fry, stirring constantly, for 4 minutes until deeply fragrant and the oil has split from the paste.
Approx. 4 minutes
4
Stir in the prawns and cook for 3 minutes until they turn pink and opaque.
Approx. 3 minutes
5
Pour in the coconut milk, add the pineapple and torn makrut lime leaves, and bring to a gentle simmer.
Approx. 4 minutes
6
Simmer for 8 minutes until the pineapple is tender and the curry has thickened slightly.
Approx. 8 minutes
7
Season with the fish sauce and palm sugar, stirring until the sugar dissolves.
Approx. 3 minutes
8
Scatter with the Thai basil and sliced red chilli, and serve hot.
Approx. 3 minutes
