Pineapple Curry of Mussels

Name: Pineapple Curry of Mussels (Gaeng Sapparot Hoi Malaeng Puu)
Cuisine: Thailand
Ingredients: 250 mL (1 cup/8 fl oz) coconut cream; 2 tablespoons of the curry paste; 30 mL (2 tablespoons) fish sauce; 1 tablespoon palm sugar; 15 mL (1 tablespoon) thick tamarind water; 500 mL (2 cups/16 fl oz) coconut milk; 500 g (1 lb) mussels, cleaned; ½ medium pineapple, peeled and chopped; 3-4 kaffir lime leaves, torn; 2 fresh large red chillies, cut in half and deseeded; 3-5 dried large red chillies, deseeded and chopped; 1 stalk lemongrass, finely sliced; 1 tablespoon galangal, peeled and sliced; 4 red shallots, sliced; 3 cloves garlic, chopped; 1 teaspoon kaffir lime zest; 1 teaspoon white peppercorns, ground; 2 tablespoons roasted fish (smoked trout is a good alternative); 2 tablespoons roasted fish (smoked trout is a good alternative); 1 teaspoon kapi (shrimp paste), roasted; 1 teaspoon kapi (shrimp paste), roasted; 1 teaspoon salt

Gaeng Sapparot Hoi Malaeng Puu

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

PINEAPPLE CURRIES ARE wonderfully delicious. Traditionally Thais use the eggs from a horseshoe crab to complement the fruit. I find the less arcane mussel is a more than satisfactory alternative. Mud crab, large prawns (shrimp), chicken or pork can also be used. Although the combination of meat or seafood with pineapple may for some be hackneyed, in this instance at least, do not dismiss it. An appropriate, if somewhat unusual, side dish is Kai Kern (

Ingredients

Asia
Thailand
Fish course
Gluten-free
Pescatarian
South East Asia

Ingredients

Method