Kaeng gung sapporot (prawn curry with pineapple)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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