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.

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

Steps

1. Simmer the coconut milk in a saucepan over medium heat for 5 minutes and add red curry paste.
2. Put the sliced pineapple in the curry and wait until it is soft.
3. Bring to a boil over high heat, then add the shrimp.
4. 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.

More recipes with pineapple, curry paste, coconut milk, shrimp, palm sugar, fish sauce or tamarind

Adapted from “Pineapple Curry” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.