[thai] Kaeng Khua Saparot (prawn and Pineapple Curry)

[thai] Kaeng Khua Saparot (prawn and Pineapple Curry)


  • 16 prawns about 3" long
  • 1 tablespoon kratiem (garlic), finely chopped
  • 15 bai kaprao (holy basil leaves)
  • 2 tablespoons chopped tomatoes
  • 2 tablespoons red curry paste
  • 2 cups coconut milk
  • 1 cup pineapple (cubed or pulped)
  • 4 tablespoons fish sauce
  • 2 teaspoons palm sugar
  • 1 teaspoon lime juice
  • 3 bai makrut (lime leaves), slivered
  • 1 tablespoon prik ki nu daeng (red birdseye chilies), slivered


Peel, devein, and behead the shrimp, leaving only the small tail shells on. 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. You want 2 tablespoons of chopped tomatoes. 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. 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. Add the prawns and cook until they turn slightly pink and opaque. Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauteed garlic and basil to the pan. Transfer to a serving dish and serve with steamed jasmine rice.

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