Shrimps curry with pineapple (kaeng khua sapparod goong)

Name: Shrimps curry with pineapple (kaeng khua sapparod goong)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Cuisine: En
Ingredients: 2 tbsp Vegetable oil; 2 tbsp red curry paste; 1 cup Coconut milk; 2-3 g shrimps middle size; 2 tbsp Fish sauce; 2 tsp Sugar Palm; 1 cup Pineapple, peeled and cubed

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Main Dish

2 servings

Very Easy

45 min

Ingredients

2 tbsp Vegetable oil
2 tbsp red curry paste
1 cup Coconut milk
2-3 g shrimps middle size
2 tbsp Fish sauce
2 tsp Sugar Palm
1 cup Pineapple, peeled and cubed

Preparation

Preparation25 min

Cook time20 min

Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the red curry paste to the oil.Use a medium heat and take care not to burn the curry paste.
Cook the paste for 5 minutes over a low to medium heat. Add coconut milk and blend well. Bring the sauce back to a boil. Once the curry sauce is boiling, add the Shrimps and quickly season the curry with fish sauce and sugar palm.
When the Shrimps are almost cooked, add the pineapple and mix well. The curry should be fairly thick, almost the same consistency of white sauce. Spoon this curry into a bowl and serve with hot streamed rice.