Gaeng Kua Sapparod

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

Pineapple Prawn Curry

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

Asia
Thailand
Fish course
Starter
Pescatarian
South East Asia
Gluten-free
Spicy

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