Ingredients
-
1
-
2
-
2
-
2
-
1
-
4
-
2
-
1
-
16
-
2 - 3
-
-
-
-
-
Directions
Thai Prawn And Pineapple Curry, “Kaeng Khua Saparot”, This I have to make yet. Found it at the ImportFood.com sight. A quote from them “The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls.” In place of palm sugar you can use Brown sugar!, This was really flavorful. We used the full amount of curry paste and enjoyed the addition of the lime leaves. We felt it was a little too saucy though thin sauce. Next time I will just use a can of coconut milk versus the 2 cups called for. We’ll make this again., Sadly I cannot report such glory! I really should have read the reviews first! I made the dish to the recipe down pat but my family found it too sweet! Next time, once they have forgotten, I shall definitely take into account all the advice below! As for me!!! I loved it and they could have just left it all for me anyway! Thank you!!!!
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Steps
|
1
Done
|
Peel, Devein, and Behead the Shrimp, Leaving Only the Small Tail Shells On. |
|
2
Done
|
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. |
|
3
Done
|
You Want 2 Tablespoons of Chopped Tomatoes. |
|
4
Done
|
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. |
|
5
Done
|
Cook the Curry Paste Briefly to Develop the Aroma, Then Add Half the Coconut Milk, the Fish Sauce, Tomatoes, Pineapple, Lime Juice and Sugar. |
|
6
Done
|
Stir to Combine Fully. |
|
7
Done
|
Add the Prawns and Cook Until They Turn Slightly Pink and Opaque. |
|
8
Done
|
Add the Remainder of the Coconut Milk, the Lime Leaves and Slivered Chili, at the Same Time Returning the Sauted Garlic and Basil to the Pan. |
|
9
Done
|
Transfer to a Serving Dish and Serve With Steamed Thai Jasmine Rice. |
