Thailand - Pineapple Prawn Curry (Gaeng Gung Sapparot)

Pineapple Prawn Curry 

(Gaeng Gung Sapparot)

Ingredients

-       Peanut oil

-       1/4 cup Onion chopped fine

-       3 tbsp Lemon grass chopped fine

-       3 tbsp Galangal chopped fine

-       1/2 tsp Shrimp paste

-       1-4 tsp Chili paste

-       2 cups Coconut milk

-       Fish sauce to taste

-       1 tsp Palm sugar (or brown sugar)

-       1 lb Shelled prawns

-       2 cups Pineapple chunks

Directions

-       Heat wok.

-       Add peanut oil, onion, 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