Kaeng Gung Sapporot (Prawn Curry with Pineapple)

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Kaeng Gung Sapporot (Prawn Curry with Pineapple) Ingredients

Peanut oil	1 ts Chili paste (up to 4)
1/4 c Onion, chop fine	2 c Coconut milk
3 tb Dried shrimp, chop fine	1 tb Fish sauce
3 tb Lemon grass, chop fine	1 ts Palm sugar
3 tb Galangal, chop fine	1 lb Shelled prawns
1/2 ts Shrimp paste	2 c Pineapple chunks

Instructions for Kaeng Gung Sapporot (Prawn Curry with Pineapple)

Heres a few Thai Prawn recipes - one for soup and two curries. If you are not familiar with some of the ingredients, any Asian grocery store will be able to help you. Or email me if you have any questions. I got these recipes from "The Lemon Grass and Galangal Cookbook". Heat wok. Add peanut oil, onion, dried shrimp, 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 Posted to EAT-L Digest 10 Sep 96 From: Serene Ong Date: Thu, 12 Sep 1996 03:54:41 +0700

Main Ingredient: ShrimpCuisine: Uncategorized