logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g Thai Food Site

BellaOnline's Thai Food Editor

g

Curry Shrimp (Kaeng Khua Saparot)


In Southern Thailand pineapple is very plentiful and often combined with meats, seafood, and vegetables and the skin is even used as a serving container.

The pineapple in this wonderful recipe adds a touch of tart sweetness which is often included in the balance of hot-sweet-sour-salty special flavour of Thai cuisine. This is a colourful dish of yellow, red, orange, red, and green.

Serves 2 as an entre or 4-6 as part of a Thai meal.

Ingredients
1 tablespoon garlic finely minced
2 tablespoons red curry paste*
2 tablespoons of chopped tomatoes (use plum type meaty tomatoes)
2 cups of coconut milk
1 cup pineapple cut into small dice
3 tablespoons fish sauce
2 teaspoons date palm sugar
1 teaspoon lime juice
16 Tiger prawns large size 21 size)
2-3 kaffir lime leaves, slivered
1 tablespoon Thai red chile peppers, slivered
18-24 fresh sweet Thai basil leaves

Method
Peel, devein, and behead the shrimp, leaving only the small tail shells on. Place the peeled shrimp in a bowl of salted ice water for 20 minutes. Gently massage the shrimp for a minute and then let them soak. This step refreshes the flavour to fresh from the sea taste.

To make it easier to peel the tomatoes cut an X cut on the blossom end and place in boiling water for a minute. Then place them in cold water. This makes the skin literally come off with ease. Cut the tomatoes into quarters, discard the seed pulp, and chop the flesh. You want 2 tablespoons of chopped tomatoes.

Add a small amount of peanut oil to a medium hot wok, and briefly sauté the garlic and basil, removing it and reserving it when the aroma is fully developed.

Cook the curry paste in the hot wok, stirring until fragrant adding half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar. Stir to combine fully.

Add the prawns and cook until they turn slightly pink and opaque-do not over cook them!.

Add the remainder of the coconut milk, the lime leaves and slivered chiles, and the reserved sautéed garlic and basil to the pan.

Serve in a pineapple skin for a dramatic and beautiful presentation. Garnish with a few basil leaves and basil flowers.. You can also garnish with chile flowers. **

If you have used canned pineapple just plate this wonderful dish on a pretty medium sized shallow bowl and garnish.

* If using commercial red curry paste I find Mae Ploy and Mae Sri Brands suitable. Of course making your own red curry paste always tastes best!

** To make chile flowers-simply slit the chiles up to but not through the stem in to 4 sections. I hold the chiles by their stems and use sharp scissors to carefully cut. Place the chiles in a bowl of ice water with ice for 20 minutes. The "petals" will curl up and look like flowers.

Serve with steamed Thai Jasmine rice.

Add Curry+Shrimp++%28Kaeng+Khua+Saparot%29 to Twitter Add Curry+Shrimp++%28Kaeng+Khua+Saparot%29 to Facebook Add Curry+Shrimp++%28Kaeng+Khua+Saparot%29 to MySpace Add Curry+Shrimp++%28Kaeng+Khua+Saparot%29 to Del.icio.us Digg Curry+Shrimp++%28Kaeng+Khua+Saparot%29 Add Curry+Shrimp++%28Kaeng+Khua+Saparot%29 to Yahoo My Web Add Curry+Shrimp++%28Kaeng+Khua+Saparot%29 to Google Bookmarks Add Curry+Shrimp++%28Kaeng+Khua+Saparot%29 to Stumbleupon Add Curry+Shrimp++%28Kaeng+Khua+Saparot%29 to Reddit




Red Curry Paste (Krung Kaeng Phed)
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Thai Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

g


g features
Red curried Duck

Thai Seafood Salad

Smoked Duck Larb

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor