Pineapple Prawn Curry

(Gaeng Gung Sapparot)

Ingredients

  • Peanut oil
  • 1/4 cup Onion 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 (or brown sugar)
  • 1 lb Shelled prawns
  • 2 cups Pineapple chunks

Directions

Heat wok. Add peanut oil, onion, 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.

Yield – 4 cups