Kaeng gung sapporot (prawn curry with pineapple)

Yield: 1 Servings

Measure Ingredient
\N \N Peanut oil
¼ cup Onion, chop fine
3 tablespoons Dried shrimp, chop fine
3 tablespoons Lemon grass, chop fine
3 tablespoons Galangal, chop fine
½ teaspoon Shrimp paste
1 teaspoon Chili paste (up to 4)
2 cups Coconut milk
1 tablespoon Fish sauce
1 teaspoon Palm sugar
1 pounds Shelled prawns
2 cups Pineapple chunks

Here's a few Thai Prawn recipes - one for soup and two curries. If you are not familiar with some of the ingredients, any Asian grocery store will be able to help you. Or email me if you have any questions. I got these recipes from "The Lemon Grass and Galangal Cookbook".

Heat wok. Add peanut oil, onion, dried shrimp, lemon grass, galangal, shrimp paste and chili paste. Stir fry for 2 minutes until oil is aromatic.

Add coconut milk, fish sauce and palm sugar and bring to a boil. Reduce to half. Add prawns and pineapple, simmer 3-4 minutes.

Yield - 4 cups

Posted to EAT-L Digest 10 Sep 96 From: Serene Ong <sereneo@...> Date: Thu, 12 Sep 1996 03:54:41 +0700

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