Pineapple Prawn Curry (Gaeng Gung Sapparot)

Ingredients

• Peanut oil
• 1/4 cup Onion chopped fine
• 3 tbsp Dried shrimp chopped fine
• 3 tbsp Lemon grass chopped fine
• 3 tbsp Galangal chopped fine
• 1/2 tsp Shrimp paste
• 1-4 tsp Chili paste
• 2 cups Coconut milk
• Fish sauce to taste
• 1 tsp Palm sugar
• 1 lb Shelled prawns
• 2 cups Pineapple chunks

Directions

Heat wok. Add peanut oil, onion, dried shrimp, lemon grass, galangal, shrimp paste and chili paste. Stir fry for 2 minutes until oil is aromatic.

Add coconut milk, fish sauce and palm sugar and bring to a boil. Reduce to half.

Add prawns and pineapple, simmer 3-4 minutes.

Submitted 6/13/05.
Source: http://bangkok.com/larry/thaicurry.html
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Pineapple Prawn Curry (Gaeng Gung Sapparot)