Gaeng Kua Goong Sapparot
Thai Red Curry with Shrimp and Pineapple
A vibrant and flavorful Thai red curry that balances the richness of coconut milk with the sweetness of pineapple and the savory taste of shrimp. This dish, often found in Southern Thai cuisine, offers a delightful interplay of sweet, sour, and spicy notes, making it a refreshing departure from more common curries.
🧂 Ingredients
- 300 g Shrimp, peeled and deveined
- 200 g Fresh pineapple, cut into chunks
- 400 ml Coconut milk
- 2 tbsp Red curry paste (Thai style)
- 1.5 tbsp Fish sauce
- 1 tsp Palm sugar (or brown sugar)
- 3 Kaffir lime leaves, torn
- 0.5 cup Thai basil leaves
- 1 Red chilies, sliced (for garnish)
- 1 tbsp Vegetable oil
👨🍳 Instructions
- 1
Heat the vegetable oil in a pot or wok over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
💡 Tip: Frying the curry paste helps to release its aromatic oils and deepen the flavor. - 2
Pour in about half of the coconut milk and stir well, scraping the bottom of the pot. Bring to a simmer and cook for about 5 minutes, or until the oil starts to separate from the coconut milk.
💡 Tip: This process, known as 'cracking' the coconut milk, intensifies the curry's flavor. - 3
Add the pineapple chunks and kaffir lime leaves to the pot. Stir and cook for another 2-3 minutes.
💡 Tip: Adding pineapple early allows its sweetness to meld with the curry base. - 4
Pour in the remaining coconut milk, fish sauce, and palm sugar. Stir to combine and bring the curry to a gentle simmer.
💡 Tip: Adjust seasoning with fish sauce and palm sugar to achieve a balance of salty and sweet. - 5
Add the shrimp to the simmering curry. Cook for 2-3 minutes, or until the shrimp turn pink and are just cooked through. Do not overcook the shrimp.
💡 Tip: Shrimp cook very quickly; overcooking will make them tough. - 6
Stir in the fresh Thai basil leaves until they wilt. Remove from heat.
💡 Tip: Adding basil at the end preserves its fresh aroma and flavor. - 7
Serve hot, garnished with sliced red chilies. This curry is traditionally served with steamed jasmine rice.
💡 Tip: A squeeze of lime juice just before serving can add an extra layer of brightness.
💡 Pro Tips
- ✓Use good quality Thai red curry paste for the best flavor. Adjust the amount based on your spice preference.
- ✓If fresh pineapple is not available, canned pineapple chunks (drained) can be used, but fresh is preferred for texture and flavor.
- ✓For a richer curry, use full-fat coconut milk.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like bell peppers or bamboo shoots along with the pineapple.
- Substitute chicken or firm white fish for shrimp.
- For a spicier version, add more red curry paste or a few sliced bird's eye chilies.