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Gaeng Kua Sapparot | Thai Pineapple & Prawn Curry
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25 min
Quick
Gurkerl Küche
Ein thailändischer Sommerklassiker voller Harmonie: Knackige Garnelen und sonnengereifte Ananas in einer cremig-würzigen roten Kokos-Currysauce mit Kaffirlimettenblättern. Schnell zubereitet und unwiderstehlich exotisch.
Preparation method
Preparation
Rinse the jasmine rice thoroughly, bring to a boil with 1.5 times the amount of water and a pinch of salt, then cover and simmer over low heat for about 12 minutes until cooked.
Rinse the prawns and pat dry. Peel the fresh pineapple, remove the core, and cut the flesh into bite-sized pieces. Slice the chilli pepper into thin rings.
Preparing the curry
Heat the vegetable oil in a deep frying pan or wok. Add the red curry paste and fry over medium heat for about 1 minute until fragrant.
Chef's tip
For an even more intense flavour, you can lightly bruise half a stalk of lemongrass and simmer it in the curry.
Make sure not to overcook the prawns – they will stay wonderfully juicy if they only poach briefly in the hot curry sauce.
Ingredients
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