Name: Gaeng Kua Sapparod (Pineapple Prawn Curry)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 3 tablespoons cooking oil; 2 tablespoons fish sauce (nam pla); salt, to taste; 3 kaffir lime leaves; 1 cup (250 ml) coconut cream, mixed with 1 cup (250 ml) water; sugar, to taste; 1-cm knob galangal, peeled and chopped; 350 g pineapple, sliced; 10 black peppercorns; 2 teaspoons ground cumin; 1 teaspoon dried prawn paste (gapi), roasted and crumbled; 10 red chillies, chopped; 2 teaspoons kaffir lime leaves, chopped; 2 stalks lemongrass, ends trimmed and finely sliced; 2 teaspoons ground turmeric; a handful Thai sweet basil (bai horapa) leaves; 700 g freshwater prawns, medium, legs and feelers trimmed; 3 sprigs coriander leaves, chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

Choose only the freshest prawns when preparing this dish of pineapple prawn curry, so that their briny seafood sweetness can shine through. The sweet pineapple chunks cut through the richness of the curry, creating a lovely sweet-savoury contrast that will tickle your taste buds.

Ingredients

3 tablespoons cooking oil
1 cup (250 ml) coconut cream, mixed with

Method

Prepare the curry paste. Using a mortar and pestle or a blender, pound or process the ingredients into a fine paste.
Heat the oil in a wok over medium heat. Add the curry paste and stir-fry until fragrant.
Add the coconut cream gradually, stirring to mix it with the curry paste.
Add the kaffir lime leaves, fish sauce, salt, sugar and pineapp