Thai Prawn And Pineapple Curry Kaeng Khua Saparot Food

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THAI PRAWN, SQUASH & PINEAPPLE CURRY



Thai prawn, squash & pineapple curry image

Have a crowd to feed? Keep a batch of Thai green curry paste in the freezer and use in this colourful curry with coconut milk and Asian aromatics

Provided by John Torode

Categories     Main course

Time 47m

Number Of Ingredients 11

200g John's homemade Thai curry paste (see recipe in tips, below), or use ready-made Thai green curry paste
50ml fish sauce
600g butternut squash , peeled and cubed
700ml coconut milk (buy 2 cans and reserve 100ml if you're making the rice, see 'goes well with')
400ml chicken stock
400g pineapple chunks (fresh or from a can)
400g sliced bamboo shoot
10 lime leaves , torn
600g raw shelled prawn
bunch Thai basil or coriander , leaves picked
lime wedges and sliced green chillies , to serve (optional)

Steps:

  • In your largest pan or wok, stir the curry paste and 100ml water for a few mins until fragrant. Add the fish sauce and cook for 1 min more.
  • Stir in the squash, add the coconut milk and stock, then bring to the boil. Add the pineapple, bamboo shoots and lime leaves. Cook for 15 mins or until the squash is soft. Can be frozen at this point. Add the prawns and Thai basil, and simmer for 1 min more. Leave to rest for 5 mins, then taste for seasoning. Serve with lime wedges and green chillies, if you like.

Nutrition Facts : Calories 292 calories, Fat 17 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 2.4 milligram of sodium

THAI PINEAPPLE SHRIMP CURRY



Thai Pineapple Shrimp Curry image

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Provided by Deb Brown

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½ Spanish onion, chopped
3 ounces sliced bamboo shoots, drained
5 tablespoons white sugar
3 tablespoons fish sauce
6 ounces fresh green beans, halved, or more to taste
½ red bell pepper, cut into matchstick-size pieces
½ green bell pepper, cut into matchstick-size pieces
2 scallions, sliced
1 jalapeno pepper, seeded and thinly sliced
1 (8 ounce) can pineapple chunks
3 cups cooked jasmine rice

Steps:

  • Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
  • Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g

THAI CHICKEN CURRY WITH PINEAPPLE



Thai Chicken Curry with Pineapple image

This chicken curry is made with coconut milk and sweetened with pineapple.

Provided by CupcakeSparkles11

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 4

Number Of Ingredients 13

2 teaspoons curry powder
1 teaspoon curry paste
1 (13.5 ounce) can coconut milk
2 tablespoons fish sauce
1 tablespoon packed brown sugar
1 cup chicken stock
4 chicken thighs, cut into bite size pieces
½ cup frozen peas
½ cup chopped green bell pepper
½ cup chopped carrot
1 tablespoon cornstarch
2 tablespoons chicken stock
¾ cup chopped fresh pineapple

Steps:

  • Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
  • Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
  • Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Nutrition Facts : Calories 408.5 calories, Carbohydrate 18.3 g, Cholesterol 68.8 mg, Fat 28.4 g, Fiber 3.5 g, Protein 23.1 g, SaturatedFat 20.3 g, Sodium 867.6 mg, Sugar 9.1 g

THAI PRAWN AND PINEAPPLE CURRY, "KAENG KHUA SAPAROT"



Thai Prawn And Pineapple Curry,

This I have to make yet. Found it at the ImportFood.com sight. A quote from them "The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls." In place of palm sugar you can use Brown sugar!

Provided by Rita1652

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon garlic, finely chopped
2 tablespoons red curry paste
2 tablespoons chopped tomatoes
2 cups coconut milk
1 cup pineapple (cubed or pulped)
4 tablespoons fish sauce
2 teaspoons palm sugar
1 teaspoon lime juice
16 prawns, about 3 inches long
2 -3 kaffir lime leaves, shredded
1 tablespoon Thai red chili pepper, slivered
15 fresh basil leaves

Steps:

  • Peel, devein, and behead the shrimp, leaving only the small tail shells on.
  • Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh.
  • You want 2 tablespoons of chopped tomatoes.
  • In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed.
  • Cook the curry paste briefly to develop the aroma, then add 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.
  • Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan.
  • Transfer to a serving dish and serve with steamed Thai jasmine rice.

Nutrition Facts : Calories 271.9, Fat 24.4, SaturatedFat 21.4, Cholesterol 30.2, Sodium 1564.9, Carbohydrate 10.6, Fiber 0.7, Sugar 5, Protein 6.9

THAI KING PRAWNS



Thai King Prawns image

Make and share this Thai King Prawns recipe from Food.com.

Provided by Member 610488

Categories     Thai

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

12 raw king prawns, thawed if frozen
1 small red chile, seeded and finely chopped
2 garlic cloves, peeled and finely sliced
2 spring onions, finely sliced
1 inch piece gingerroot, peeled and finely grated
1/2 lemon, juice of
2 tablespoons flat leaf parsley, chopped
1 tablespoon canola oil
3 ounces sweet chili sauce

Steps:

  • Peel the prawns, leaving the last part of the tail intact, and de-vein.
  • Put the prawns in a shallow dish and toss with the chili, garlic, spring onions, ginger, lemon juice and parsley.
  • Cover and chill for 30 minutes.
  • Heat the oil in a large non-stick frying pan or wok.
  • Add the prawns and marinade and stir-fry gently for 2-3 minutes until the prawns are pink and cooked through.
  • Serve with a small dish of sweet chili dipping sauce.

Nutrition Facts : Calories 131.2, Fat 5, SaturatedFat 0.5, Cholesterol 127.7, Sodium 127.9, Carbohydrate 3.4, Fiber 0.5, Sugar 0.9, Protein 17.6

PENANG PRAWN & PINEAPPLE CURRY



Penang prawn & pineapple curry image

Rustle up this fragrant one-pot curry with other dishes to create a Malaysian feast for 8, or make it your centrepiece by doubling the prawns

Provided by John Torode

Categories     Dinner, Main course, Supper

Time 1h5m

Yield Serves 8, with other dishes

Number Of Ingredients 18

100g fresh coconut flesh
2 tsp sunflower oil
thumb-sized piece ginger , peeled
6 garlic cloves , peeled
1 ½ tbsp mild curry powder
100ml sunflower oil
7 curry leaves
1 cinnamon stick
1 star anise
3 cardamom pods
6 cloves
6 shallots , thinly sliced lengthways
3 tbsp tamarind paste
1 pineapple , peeled, cored and cut into chunks
1 tbsp palm sugar or soft brown sugar
400ml can full-fat thick coconut milk
24 large raw king prawns , peeled
handful coriander leaves and cooked white or brown rice, to serve

Steps:

  • Finely grate the coconut, then toast slowly in a wok, stirring until evenly dark brown (it will start to smell very strong, but it will work a treat). While it's still warm, pound to a paste with the sunflower oil using a pestle and mortar. Set aside.
  • Finely grate or pound the ginger and garlic together using a pestle and mortar. Make a loose curry paste by adding 75ml water to the curry powder. Heat the oil in the wok until it's just starting to smoke, then throw in the curry leaves, cinnamon stick, star anise, cardamom pods and cloves and cook for 1 min until fragrant.
  • Add the shallots and ginger and garlic paste, cook for around 7 mins until softened and starting to brown, then add the curry powder paste. This is the most important part of making the curry. Ideally, cook over a very low heat and wait until the oil separates and bubbles over the paste, around 10-12 mins. Scrape the bottom of the pan occasionally to remove the crust.
  • When the oil has come to the top, add the tamarind paste, pineapple and sugar. Pour in the coconut milk. When the mixture starts boiling, add the prawns and return to the boil, then stir through the toasted coconut. Season the curry with salt, scatter over the coriander and serve with rice.

Nutrition Facts : Calories 380 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium

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