Sweet, tangy, and undeniably spicy, Pineapple Curry (Gang Kua Sapparot) is a vibrant Thai dish that beautifully balances contrasting flavors. Imagine tender chunks of pineapple infused with the rich aroma of coconut milk, the fiery kick of chilies, and the savory depth of curry paste. This isn't your average fruit salad; it's a culinary adventure that will tantalize your taste buds and leave you wanting more. The surprising combination of sweet pineapple and spicy curry creates a unique and unforgettable taste experience, perfect for a weeknight dinner or a special occasion.
This recipe offers a delicious and accessible way to explore the exciting world of Thai cuisine. We'll guide you through each step, from preparing the aromatic curry paste to simmering the coconut milk and pineapple to perfection. Ready to embark on this flavorful journey? Let's dive into the detailed, step-by-step instructions!
Tools Needed
- coffee grinder
- pot
Ingredients
Step-by-Step Instructions
Step 1. Prepare Ingredients & Base
- Drain the canned pineapple juice. Squeeze the pineapple chunks to remove excess liquid. Reserve the juice for a pineapple soda.
- Grind dried shrimp into a fine powder using a coffee grinder.
- Reduce coconut milk in a pot until it forms a layer of oil.
- Add red curry paste to the reduced coconut milk and sauté until fragrant. (If the paste is dry, add a little water or stock before adding the paste.)
Step 2. Build the Curry
- Add the remaining coconut milk and water/stock to the curry paste mixture. Simmer for 5 minutes.
- Add ground dried shrimp and bruised kaffir lime leaves to the curry. Simmer for 5 minutes.
- Add the squeezed pineapple chunks to the curry. Simmer for 5 minutes.
Step 3. Season & Finish
- Season the curry with fish sauce, palm sugar, and tamarind paste to taste. Adjust sweetness and sourness as needed.
- Add shrimp and bell pepper to the curry. Cook for about a minute until the shrimp is cooked through and the bell pepper is softened.
Step 4. Serve
- Serve hot.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Squeezing the pineapple before adding it to the curry helps it absorb the flavor better.
- Add shrimp at the end to prevent overcooking.
- Taste and adjust seasoning frequently.
- You can use fresh pineapple instead of canned, but the squeezing step is still recommended.
Nutrition
- Calories: Insufficient data to calculate
- Fat: Insufficient data to calculateg
- Carbs: Insufficient data to calculateg
- Protein: Insufficient data to calculateg
FAQs
1. Can I use canned pineapple instead of fresh?
Yes, canned pineapple works well in a pinch. Just make sure to drain it well to avoid excess liquid.
2. How can I adjust the spiciness?
Control the heat by adjusting the amount of chili paste or adding more or less fresh chilies. Start with less and add more to your taste.
This Spicy Thai Pineapple Curry is a delightful fusion of sweet and spicy flavors that's sure to become a new favorite. The vibrant colors and aromatic spices make it a feast for the senses as well as the stomach. Enjoy this delicious and relatively easy-to-make Thai dish, and don't hesitate to experiment with different vegetables or protein additions!