🍲 Pineapple Curry

Name: Pineapple Curry
Ingredients: 175 grams pineapple pieces; 2 tablespoons Thai red curry paste; ½ cup coconut milk; 8 oz shrimp, or whatever meat desired; ½ tablespoons palm sugar; ½ tablespoons fish sauce; 1½ tablespoons ripe tamarind

Thai · 7 ingredients · 4 steps

Thai pineapple curry (แกงสับปะรด / kaeng sap pa rod) is a traditional curry of Southern Thailand. The recipe has crushed pineapple with juice, so it tastes both sweet and sour. It is often served over rice and garnished with peeled orange slices, diced green onion, or celery.

This recipe states no serving size, so the quantities are left exactly as written.

Ingredients

175 grams pineapple pieces
2 tablespoons Thai red curry paste
½ cup coconut milk
8 oz shrimp, or whatever meat desired
½ tablespoons palm sugar
½ tablespoons fish sauce
1½ tablespoons ripe tamarind

Method

Simmer the coconut milk in a saucepan over medium heat for 5 minutes and add red curry paste.
Put the sliced pineapple in the curry and wait until it is soft.
Bring to a boil over high heat, then add the shrimp.
Flavor the curry by adding the palm sugar, fish sauce, and ripe tamarind. Add more palm sugar for a sweeter curry, add more fish sauce for a salty curry, and add more ripe tamarind for a sour flavor.

Where this came from. Adapted from Pineapple Curry in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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