Pineapple and Shrimp Red Curry (kaeng Khua Saparot)
By Recipe developed for Sur La Table’s Cooking Classes
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Pineapple and Shrimp Red Curry (kaeng Khua Saparot)
By Recipe developed for Sur La Table’s Cooking Classes
Share
Yield/Serves:
Makes 4 servings
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
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.
