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Kaeng Gung Sapporot (prawn Curry With Pineapple)

Yield: 1 Servings

Ingredients and directions for this recipe

Peanut oil
1/4 c Onion, chop fine
3 tb Dried shrimp, chop fine
3 tb Lemon grass, chop fine
3 tb Galangal, chop fine
1/2 ts Shrimp paste
1 ts Chili paste (up to 4)
2 c Coconut milk
1 tb Fish sauce
1 ts Palm sugar
1 lb Shelled prawns
2 c Pineapple chunks

Here's a few Thai Prawn recipes - one for soup and two curries. If you are
not familiar with some of the ingredients, any Asian grocery store will be
able to help you. Or email me if you have any questions. I got these
recipes from "The Lemon Grass and Galangal Cookbook".

Heat wok. Add peanut oil, onion, dried shrimp, lemon grass, galangal,
shrimp paste and chili paste. Stir fry for 2 minutes until oil is aromatic.
Add coconut milk, fish sauce and palm sugar and bring to a boil. Reduce to
half. Add prawns and pineapple, simmer 3-4 minutes.

Yield - 4 cups

See also:
Previous recipe Kae's Southern Pumpkin Pie
Next recipe Kaeng Hanglay (northern Style Beef Curry

Or try one of these recipes:
Diabetic Scallops In Lemon Butter
Phoebe's Friday Night Chicken Special