Pineapple prawn curry (gaeng gung sapparot)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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.