Thai Pineapple Prawn Curry
(Gaeng Gung Sapparot)
Ingredients
Peanut oil
Use a martar and pastel or food processor to grind all these until fine:
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 or one bird's eye chili
2 cups Coconut milk
Fish sauce to taste
1 tsp Palm sugar
1 lb Shelled prawns
2 cups Pineapple chunksDirections
Heat wok. Add peanut oil, onion, dried shrimp, lemon grass, galangal, shrimp paste and chili paste. Stir fry for 2 minutes with low heat until oil is aromatic. When the oil separates from the paste and floats around the paste, it's ready. This may take a while about 5 minutes or more.
Add coconut milk, fish sauce and palm sugar and bring to a boil. Reduce to half.
Add prawns and pineapple, simmer 3-4 minutes. Serve with Jasmine rice.
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