Thai Pineapple Curry or Gang Kua Recipe

Jencathen's Note:

I'm usually not a huge fan of anything with cooked pineapple in it. I went to lunch with a friend and she ordered this dish. I tried a bite and I was converted. I loved it. This is my rendition. It comes really close. I hope you enjoy. It's really easy to make. One user found it too sweet. The curry is meant to be a mixture of sweet and salty. If you find too sweet, halve the amt of sugar and pineapple.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 lb chicken breast (cut into bite size pieces)
• 1 lb medium shrimp (raw and peeled)
• 1 (13 ½ ounce) can coconut cream
• 1 (13 ½ ounce) can coconut milk (don't use light)
• 1 (14 ounce) can pineapple chunks (in water or natural juice,drained)
• 1 tablespoon brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons tamarind juice (I combined 1 tbsp of tamarind concentrate with 1 tbsp of water)
• 2 tablespoons red curry paste (use more if you want it spicier)
• jasmine rice , cooked

Directions:

1. Put coconut cream in a pot. I used my dutch oven and heat it on low. Add the paste and whisk it in until the sauce becomes pinkish in color. Bring to a low boil and add the chicken.
2. Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
3. At 10 minutes add your shrimp and cook for about 5 minutes or until shrimp is pink. Don't overcook the shrimp because it will get chewy.
4. Serve over Jasmine rice.

Reviews

[MommyToTwo]

We're big fans of curry and couldn't wait to try this recipe. It was very good however it was really really sweet. I've never cooked w/ coconut creme before so don't know if this was the cause or if the T of brown sugar should've been left out. We'll definitely try this again because we loved the shrimp/chicken/pineapple combo but will probably leave the sugar out and maybe put in half the coconut creme. But, overall, very tasty.