Other Names: Gaeng Kua Sapparod
Edited by: Helen Pitlick
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Yield: 4 servings
[edit] Ingredients
2 |
cups coconut milk |
1 |
cup crushed fresh pineapple |
2 |
tablespoons red curry paste |
¼ |
cup fish sauce |
1 ½ |
tablespoons sugar |
8 |
ounces shrimp, shelled and deveined |
[edit] Preparation
Step 1 |
Combine all the ingredients except the shrimp in a large saucepan and heat to boiling. |
Step 2 |
Add the shrimp, reheat to boiling and cook for about 3 minutes or until shrimp are done. |
[edit] About Pineapple Curry
The delicate sweet and sour flavor of this curry sauce comes from the pineapple. It is also delicious with mussels or smoked salmon instead of shrimp. Serve with steamed Jasmine Rice.
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