Pineapple prawn curry (gaeng gung sapparot)

Yield: 1 servings

Measure Ingredient
\N \N Peanut oil
¼ cup Onion; chopped fine
3 tablespoons Dried shrimp; chopped fine
3 tablespoons Lemon grass; chopped fine
3 tablespoons Galangal; chopped 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

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 CHILE-HEADS DIGEST by Chet Bacon <hcbacon@...> on Jan 16, 1999, converted by MM_Buster v2.0l.

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