Shrimps curry with pineapple (kaeng khua sapparod goong)

Main Dish
2 servings
25 min
20 min
Very Easy


Number of serving: 2
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


  • 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.


Rate this recipe:
Generate another secure code = 

Related recipes