Pineapple and Shrimp Red Curry (Kaeng Khua Saparot)
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- 1 tablespoon coconut oil
- 2 tablespoons Thai red curry paste, such as Mae Ploy
- 1 cup well stirred coconut milk
- 1 cup pineapple chunks
- 1 pound medium shrimp, peeled and deveined
- 3 kaffir lime leaves, cut fine into fine strips
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon grated palm sugar, packed
- ¼ cup Thai basil leaves, roughly torn
Procedure
Fresh shrimp, sweet pineapple and creamy coconut join together with spicy red curry to form a unique and delicious combination.
In a large skillet or wok, add the coconut oil and heat until shimmering; add the curry paste and sauté until fragrant, 1 minute (sautéing the paste blooms the flavors of the spices). Add the coconut milk and stir to combine, add the pineapple and shrimp and simmer for 5 minutes, or until the shrimp are pink and opaque. Remove from heat.
Mix the fish sauce, lime juice and palm sugar together in a small bowl and stir until the sugar is dissolved. Pour the mixture over the shrimp mixture and stir to combine.
Transfer curry to a warm serving bowl and top with torn basil. Serve with rice.
In a large skillet or wok, add the coconut oil and heat until shimmering; add the curry paste and sauté until fragrant, 1 minute (sautéing the paste blooms the flavors of the spices). Add the coconut milk and stir to combine, add the pineapple and shrimp and simmer for 5 minutes, or until the shrimp are pink and opaque. Remove from heat.
Mix the fish sauce, lime juice and palm sugar together in a small bowl and stir until the sugar is dissolved. Pour the mixture over the shrimp mixture and stir to combine.
Transfer curry to a warm serving bowl and top with torn basil. Serve with rice.
Pineapple and Shrimp Red Curry (Kaeng Khua Saparot)
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- 1 tablespoon coconut oil
- 2 tablespoons Thai red curry paste, such as Mae Ploy
- 1 cup well stirred coconut milk
- 1 cup pineapple chunks
- 1 pound medium shrimp, peeled and deveined
- 3 kaffir lime leaves, cut fine into fine strips
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon grated palm sugar, packed
- ¼ cup Thai basil leaves, roughly torn
Procedure
Fresh shrimp, sweet pineapple and creamy coconut join together with spicy red curry to form a unique and delicious combination.
In a large skillet or wok, add the coconut oil and heat until shimmering; add the curry paste and sauté until fragrant, 1 minute (sautéing the paste blooms the flavors of the spices). Add the coconut milk and stir to combine, add the pineapple and shrimp and simmer for 5 minutes, or until the shrimp are pink and opaque. Remove from heat.
Mix the fish sauce, lime juice and palm sugar together in a small bowl and stir until the sugar is dissolved. Pour the mixture over the shrimp mixture and stir to combine.
Transfer curry to a warm serving bowl and top with torn basil. Serve with rice.
In a large skillet or wok, add the coconut oil and heat until shimmering; add the curry paste and sauté until fragrant, 1 minute (sautéing the paste blooms the flavors of the spices). Add the coconut milk and stir to combine, add the pineapple and shrimp and simmer for 5 minutes, or until the shrimp are pink and opaque. Remove from heat.
Mix the fish sauce, lime juice and palm sugar together in a small bowl and stir until the sugar is dissolved. Pour the mixture over the shrimp mixture and stir to combine.
Transfer curry to a warm serving bowl and top with torn basil. Serve with rice.