Pineapple Prawn Curry (Gaeng Gung Sapparot)

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Pineapple Prawn Curry (Gaeng Gung Sapparot) Ingredients

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

Instructions for Pineapple Prawn Curry (Gaeng Gung Sapparot)

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 CHILE-HEADS DIGEST by Chet Bacon on Jan 16, 1999, converted by MM_Buster v2.0l.

Main Ingredient: ShrimpCuisine: Uncategorized

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