Pineapple Curry
Thai pineapple curry (แกงสับปะรด / kaeng sap pa rod) is a traditional curry of Southern Thailand. The recipe has crushed pineapple with juice, so it tastes both sweet and sour. It is often served over rice and garnished with peeled orange slices, diced green onion, or celery.
Source and licence
"Pineapple Curry" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pineapple_Curry, revision 4541099), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pineapple_Curry&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4541099
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 175 grams pineapple pieces
- 2 tablespoons Thai red curry paste
- ½ cup coconut milk
- 8 oz shrimp, or whatever meat desired
- ½ tablespoons palm sugar
- ½ tablespoons fish sauce
- 1½ tablespoons ripe tamarind
Method
- Simmer the coconut milk in a saucepan over medium heat for 5 minutes and add red curry paste.
- Put the sliced pineapple in the curry and wait until it is soft.
- Bring to a boil over high heat, then add the shrimp.
- Flavor the curry by adding the palm sugar, fish sauce, and ripe tamarind. Add more palm sugar for a sweeter curry, add more fish sauce for a salty curry, and add more ripe tamarind for a sour flavor.