Try this Pineapple Prawn Curry (Gaeng Gung Sapparot) recipe, or contribute your own.
Suggest a better descriptionHeat 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
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Serving Size: 1 Serving (1490g) | ||
Recipe Makes: 1 | ||
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Calories: 1750 | ||
Calories from Fat: 948 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 105.4g | 141 % | |
Saturated Fat 87.2g | 436 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 744.8mg | 229 % | |
Sodium 2191.8mg | 76 % | |
Potassium 2695.1mg | 71 % | |
Total Carbohydrate 105g | 31 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 100.8g | ||
Protein 112g | 160 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1750
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