Thai cuisine · Fish & Seafood

Gaeng Kua Sapparod Goong

Red coconut curry with shrimp and pineapple chunks, whose acidity balances the heat of the curry paste.

Ingredients · for 4 servings

• 500 g shrimp, peeled
• 300 g pineapple chunks
• 3 tbsp red curry paste
• 400 ml coconut milk
• 2 kaffir lime leaves
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 tbsp tamarind paste
• 2 red chilies
• 1 handful Thai basil
• 2 tbsp oil

Instructions

1. Devein and pat dry the shrimp, drain the pineapple chunks and cut the chilies into diagonal rings.
2. Heat the oil in a pot, add 100 ml coconut milk and cook for 3–4 min. until the coconut fat visibly separates.
3. Stir in the red curry paste and fry over medium heat for 2 min. until the mixture glows deep red and smells intense.
4. Add the remaining coconut milk, tamarind paste and the torn lime leaves, bring to a boil and season with fish sauce and palm sugar to a sweet-sour balance.
5. Add the pineapple and simmer uncovered for 5 min., then add the shrimp and let cook for another 3 min. until they are just turning orange and firm.
6. Remove from the heat, fold in the Thai basil and chili rings, and serve the curry with jasmine rice in deep bowls.