Thai Prawn And Pineapple Curry, "Kaeng Khua Saparot"

1. 1

   Peel, devein, and behead the shrimp, leaving only the small tail shells on.

2. 2

   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.

3. 3

   You want 2 tablespoons of chopped tomatoes.

4. 4

   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.

5. 5

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

6. 6

   Stir to combine fully.

7. 7

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

8. 8

   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.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.