Recipe Archives->Asian Sea->Prawn Pineapple Curry

Thai Kaeng Khua Saparot (Prawn and Pineapple Curry)

16 prawns about 3" long
1 tablespoon kratiem (garlic), finely chopped
15 bai kaprao (holy basil leaves)
2 tablespoons chopped tomatoes
2 tablespoons red curry paste
2 cups coconut milk
1 cup pineapple (cubed or pulped)
4 tablespoons fish sauce
2 teaspoons palm sugar
1 teaspoon lime juice
3 bai makrut (lime leaves), slivered
1 tablespoon prik ki nu daeng (red birdseye chilies), slivered

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.

Printable version: prawn-pineapple-curry.txt.