Gaeng Kua Sapparod

Pineapple Prawn Curry


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.


  • 3 tablespoons cooking oil
  • 1 cup (250 ml) coconut cream, mixed with 1 cup (250 ml) water
  • 3 kaffir lime leaves
  • 2 tablespoons fish sauce (nam pla)
  • salt, to taste
  • sugar, to taste
  • 350 g pineapple, sliced
  • 700 g freshwater prawns, medium, legs and feelers trimmed
  • a handful Thai sweet basil (bai horapa) leaves

Curry Paste

  • 10 red chillies, chopped
  • 2 stalks lemongrass, ends trimmed and finely sliced
  • 1-cm knob galangal, peeled and chopped
  • 3 sprigs coriander leaves, chopped
  • 2 teaspoons kaffir lime leaves, chopped
  • 10 black peppercorns
  • 2 teaspoons ground cumin
  • 1 teaspoon dried prawn paste (gapi), roasted and crumbled
  • 2 teaspoons ground turmeric


  1. Prepare the curry paste. Using a mortar and pestle or a blender, pound or process the ingredients into a fine paste.
  2. Heat the oil in a wok over medium heat. Add the curry paste and stir-fry until fragrant.
  3. Add the coconut cream gradually, stirring to mix it with the curry paste.
  4. Add the kaffir lime leaves, fish sauce, salt, sugar and pineapple. Lower the heat and simmer until the oil starts to separate.
  5. Add the prawns and basil leaves and simmer for 3 minutes.
  6. Dish out and serve hot with rice.