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[THAI] kaeng khua saparot (prawn and pineapple curry)

A thai recipe for [THAI] kaeng khua saparot (prawn and pineapple curry), made with Kratiem, Tomatoe, Coconut Milk, Fish Sauce, and Palm Sugar. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 2 tbsp
• 2 cup
• 4 tbsp
• 2 tsp
• 1 tsp

Method (preview)

1. 1

   Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh.

2. 2

   You want 2 tablespoons of chopped tomatoes.

3. 3

   In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed.

4. 4

   Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar, and stir to combine fully.

5. 5

   Add the prawns and cook until they turn slightly pink and opaque.

6. 6

   Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan.

7. 7

   Transfer to a serving dish and serve with steamed jasmine rice. WALT