← Back to Search Results
Thai
 Red Curry Shrimp with Pineapple

Photo by: Shutterstock, stock photo of a similar dish
Comments: 0
 

Recipe

Gaeng Kua Goong Sapparote

This pleasing curry goes together in a few minutes’ time. Follow this as a guideline for making a curry with seafood or fish and any curry paste you like. The base for gaeng kua is a red curry paste made without the roasted cumin, coriander, and other spices ground into the standard red curry paste. Wild lime leaves are traditional, but if you cannot find them, you will still have a wonderful dish. Fresh pineapple is lovely, but canned pineapple works fine, too. With jasmine rice, nests of thin rice noodles or angel hair pasta, and a green salad, this makes an elegant little meal.

Yield: Serves 4

Ingredients

  • 1½ Cups unsweetened coconut milk
  • 2 tablespoons gaeng kua curry paste or red curry paste
  • ½ cup water
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 cup drained canned pineapple chunks or crushed pineapple or bite-sized chunks fresh pineapple
  • 6 wild lime leaves, quartered (optional)
  • ¾ pound large shrimp
  • 1/3 cup fresh Asian or Italian basil leaves, plus basil sprigs for garnish

Directions

In a medium skillet or saucepan, heat ½ cup of the coconut milk over medium-high heat, stirring often, until thickened and fragrant, 2 to 3 minutes.

Add the curry paste and cook a minute or two, pressing and stirring to dissolve it.

Stir in remaining 1 cup coconut milk, the water, fish sauce, sugar, pineapple, and lime leaves (if using), and bring to a gentle boil.

Add the shrimp and basil leaves and cook another minute or two, just until shrimp are pink and cooked through.

Transfer to a serving dish, garnish with fresh basil sprigs, and serve hot or warm.


© 2004 Nancie McDermott
 

Nutritional Information

Nutrients per serving (% daily value)

301kcal (15%)
1178mg (49%)
13g
1g
20g (30%)
0g
16g (82%)
1g
1g
129mg (43%)
9g
20g
98mg
441mg
53mcg RAE (2%)
23mg (38%)
75mg (8%)
5mg (29%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
mom-a-licious Mom-a-Licious
by Domenica Catelli
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
raos-cookbook Rao's Cookbook
by Frank Pellegrino
cook-with-jamie Cook with Jamie
by Jamie Oliver
desserts-4-today Desserts 4 Today
by Abby Dodge
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?