Pineapple Shrimp Curry (Gaeng Kung) Recipe
Pineapple Shrimp Curry (Gaeng Kung) Recipes
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
1 red chili pepper, split - optional
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).
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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