John Myers
Ingredients for 2 servings:
- 300 g shrimp(s), peeled, deveined, washed
- 2 tbsp curry paste, red Thai, possibly less
- 60 ml fish sauce
- 500 ml coconut milk
- 200 g pineapple, fresh, pureed in a blender
- 2 tbsp palm sugar
- 60 ml lime juice, depending on the pineapple maybe less
- 1 handful of basil leaves (Bai Horapa), some for garnish
- 1 chili pepper(s), long, red, for garnish
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Gaeng Kua Sapparot Gung
Bring a large pot of coconut milk, red curry paste, fish sauce, and pineapple to a boil, stirring constantly. Add the shrimp and lime juice and simmer for 3-5 minutes. Add the basil leaves and palm sugar (carefully, not the full 2 tablespoons at first) and wait about 2 minutes for the flavors to blend. Season with fish sauce and more palm sugar, if needed. Deseed the long red chili and slice into very fine strips. Ladle the curry into bowls and garnish with chili strips and basil leaves. Serve with rice. As part of a meal, this amount also serves 4 people.
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