Thai Prawn And Pineapple Curry, "Kaeng Khua Saparot"

Recipe by Rita1652
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel, 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.
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