Thai Pineapple Curry with Shrimp (Gaeng Kua Sapparod Goong)
ID: 2e4cfcdd...
A classic Thai red curry that beautifully balances sweet, sour, salty, and savory flavors, combining tender shrimp with juicy pineapple chunks. The rich coconut milk broth is enhanced with ground dried shrimp for a deep seafood umami flavor, making it a quick and comforting weeknight meal.
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🍳 Cooking Flow
Prep the pineapple by squeezing out excess juice and grind the dried shrimp into a fine powder. → Boil 1/2 cup of coconut milk and fry the red curry paste until aromatic and oily. → Mix in the remaining coconut milk, stock, pineapple, dried shrimp powder, and lime leaves, then simmer for 5 minutes. → Season with palm sugar, tamarind, and fish sauce to balance sweet, sour, and salty flavors. → Toss in the red bell peppers and shrimp, cooking briefly until the shrimp are pink and tender.
Cooking Steps
Brief Cooking Order
Prep the pineapple by squeezing out excess juice and grind the dried shrimp into a fine powder. → Boil 1/2 cup of coconut milk and fry the red curry paste until aromatic and oily. → Mix in the remaining coconut milk, stock, pineapple, dried shrimp powder, and lime leaves, then simmer for 5 minutes. → Season with palm sugar, tamarind, and fish sauce to balance sweet, sour, and salty flavors. → Toss in the red bell peppers and shrimp, cooking briefly until the shrimp are pink and tender.
Introduction
A classic Thai red curry that beautifully balances sweet, sour, salty, and savory flavors, combining tender shrimp with juicy pineapple chunks. The rich coconut milk broth is enhanced with ground dried shrimp for a deep seafood umami flavor, making it a quick and comforting weeknight meal.
Step 1
Drain the canned pineapple chunks, saving the juice for another use. Gently squeeze the pineapple chunks with your hands to release excess liquid, making them fibrous and pliable so they can absorb more curry flavor.
Step 2
Grind the dried shrimp in a coffee grinder or small food processor until fine and fluffy to create a flavorful seafood powder.
Step 3
Pour 1/2 cup of coconut milk into a pot over medium-high heat and bring to a boil to reduce.
Step 4
Add the red curry paste to the boiling coconut milk. Stir and fry the paste constantly until the coconut oil starts to separate from the mixture.
Step 5
Add the remaining 1 cup of coconut milk and ~1/2 cup of water or chicken stock into the pot.
Ingredients List
Important Notes
Squeezing the pineapple is key; it flattens the fruit fibers, acting like a sponge to drink up the rich curry sauce.
Using ground dried shrimp is a great way to add traditional umami depth when dried mussels are unavailable.
Buy canned pineapple packed in natural juice rather than heavy syrup to prevent the curry from becoming excessively sweet.
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