Shrimps Curry with Pineapple (Kaeng Khua Sapparod Goong)

Main Dish
2 servings
25 min
20 min
Very Easy




  • 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.


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