Thai Pineapple Curry Or Gaeng Kua Sapparod Recipes

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THAI PINEAPPLE CURRY OR GAENG KUA SAPPAROD RECIPE



Thai Pineapple Curry or Gaeng Kua Sapparod Recipe image

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.

Provided by Jencathen

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb chicken breast (cut into bite size pieces)
1 lb medium shrimp (raw and peeled)
1 (13 1/2 ounce) can coconut cream
1 (13 1/2 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

Steps:

  • 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.
  • Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
  • 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.
  • Serve over Jasmine rice.

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