Ingredients for Thai Prawn And Pineapple Curry Kaeng Khua Saparot
- 4 cloves garlic, minced
- Red Curry Paste
- Chopped Tomatoes
- 2 (13.5 ounce) cans coconut milk
- 1 cup diced fresh pineapple
- 2 tablespoons fish sauce
- Palm Sugar
- 2 tablespoons lime juice
- Prawns
- Kaffir Lime Leaves
- Thai Red Chili Pepper
- Fresh Basil Leaves
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How to Make Thai Prawn And Pineapple Curry Kaeng Khua Saparot
- Peel and devein 1 pound of shrimp, leaving the small tail shells on.
- Blanch 2 large tomatoes in boiling water for 1 minute, then transfer to ice water. Peel, quarter, remove seeds, and chop the flesh, reserving 2 tablespoons for the curry.
- In a medium-hot wok or large pan, heat 2 tablespoons of vegetable oil. Add 4 cloves of minced garlic and 1/4 cup of fresh basil leaves. Sauté until fragrant (about 30 seconds), then remove and set aside.
- Add 4 tablespoons of Thai red curry paste to the wok and cook for 1 minute, stirring constantly, until fragrant.
- Pour in 1 (13.5 ounce) can of coconut milk, 2 tablespoons of fish sauce, the 2 tablespoons of chopped tomatoes, 1 cup of diced fresh pineapple, 2 tablespoons of lime juice, and 1 tablespoon of sugar. Stir well to combine.
- Add the shrimp and cook until pink and opaque (about 3-5 minutes).
- Stir in the remaining 1 (13.5 ounce) can of coconut milk, 2-3 kaffir lime leaves (or substitute with 1 teaspoon lime zest), and 1-2 thinly sliced Thai chilies (optional).
- Return the sautéed garlic and basil to the pan. Stir gently to combine.
- Serve hot over steamed Thai jasmine rice. Garnish with extra basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
19g
Fat
107g
Carbs
3g
