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Thai Prawn & Pineapple Curry
Submitted by brianjwood on August 19, 2002 at 10:42 amDESCRIPTION
Thai Prawn & Pineapple CurrySUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
This is simple and delicious. I couldn't see an attribution in my files howver. I have cooked this twice, once withreduced chile content, it was very popular among my family.
Cheers
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.comTitle: Thai Prawn And Pineapple Curry, "Kaeng Khua Saparo
1 T garlic finely chopped
2 T red curry paste
2 T chopped tomato
2 c coconut milk
1 c pineapple (cubed or pulped)
4 T fish sauce
2 t palm sugar
1 t lime juice
16 prawns about 3" long
1 t shredded kaffir lime leaves
1 T habanero or red birdseye
-chilis,slivered
15 fresh basil leavesPeel, devein, and behead the shrimp, leaving only the small tail
shells on. Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh. You want 2 tablespoons of chopped tomatoes. In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed. Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar. Stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque. Add the remainder of the coconut milk, the lime leaves and slivered
chili, at the same time returning the sauted garlic and basil to the pan. Transfer to a serving dish and serve with steamed Thai jasmine rice.
The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls.
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