Pineapple Shrimp Curry (Gaeng Kung) Recipe



Pineapple Shrimp Curry (Gaeng Kung) Recipes

Ingredients :

3 tbsp vegetable oil

3 tbsp red curry paste

2 tbsp tamarind water

1 tbsp palm or brown sugar

2 tbsp fish sauce

500ml coconut milk

4-5 kaffir lime leaves, torn

salt, to taste

500g prawns (shrimp), peeled and deveined

1/4 small pineapple (about 1g, peeled and finely chopped)

1 red chili pepper, split - optional

Method :

Heat the oil in a large pan over a medium heat. Add the curry paste and sauté for 3-4 minutes. Add the tamarind water, palm or brown sugar, fish sauce, coconut milk and kaffir lime leaves. Bring to the boil, then reduce the heat and simmer for 5 minutes. Check the seasoning and add salt if necessary. Add the prawns and simmer for 3-5 minutes, until cooked. Serve hot with boiled rice, garnished with the pineapple pieces and red chili pepper (if using).

The delicately sweet and sour curry originates from the central plains of Thailand. Pineapple, prawns and tamarind combine to give the dish a flavor unlike any other.

Serves 4 - 6


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