Gaeng Kua Sapparot

Name: Gaeng Kua Sapparot
Yield: 2 servings
Cuisine: Thai
Ingredients: 300g prawns or mussels; 250g fresh pineapple, in chunks; 3 tbsp red curry paste; 400ml coconut milk; 2 tbsp fish sauce and 1 tbsp palm sugar; 4 kaffir lime leaves, torn; 1 tbsp tamarind paste (optional)

แกงคั่วสับปะรด/gaeng KOO-ah sap-pa-ROT/

Also known as: Kaeng Khua Sapparot, Thai Pineapple Curry, Gaeng Kua Sapparot Goong

About this dish

A sweet and sour red coconut curry of prawns or mussels with pineapple.

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Ingredients

🦐300g prawns or mussels

🍍250g fresh pineapple, in chunks

🌶️3 tbsp red curry paste

🥥400ml coconut milk

🐟2 tbsp fish sauce and 1 tbsp palm sugar

🍃4 kaffir lime leaves, torn

🫙1 tbsp tamarind paste (optional)

Method

Serves 2

Simmer the thick coconut cream until the oil separates, then fry the curry paste until fragrant.

Add the rest of the coconut milk and the pineapple and simmer for 5 minutes.

Season with fish sauce, palm sugar and tamarind for a sweet-sour-salty balance.

Add the prawns and lime leaves and cook for 2–3 minutes until just done.

Serve with jasmine rice.

✓ What Makes it Authentic

Gaeng kua is a central and southern Thai curry made with a simple red paste; pineapple balances the rich coconut.

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