Pineapple curry - gaeng kua sapparod *
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Coconut Milk |
| 1 | cup | Crushed Fresh Pineapple |
| 2 | tablespoons | Red Curry Paste |
| ¼ | cup | Fish Sauce (Nam Pla) |
| 1½ | tablespoon | Sugar |
| 8 | ounces | Shrimp, Shelled & Deveined |
Directions
The delicate sweet and sour flavor of this curry sauce comes from the pineapple. It is also delicious with mussels or smoked salmon instead of shrimp.
~------------------------------------------------------ ~----------------- Combine all the ingredients except the shrimp in a large saucepan and heat to boiling.
Add the shrimp, reheat to boiling and cook for about 3 minutes or until shrimp are done.
Serve with steamed Jasmine Rice.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger