Red Curry with Prawns & Pineapple (Gaeng Kua Sapparot Goong)

Juicy prawns and fresh pineapple in a sweet and spicy red coconut curry, lifted with kaffir lime and basil.

TIME BREAKDOWN
Prep: 15 min
Cook: 20 min
Total: 35 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 400g raw peeled king prawns
  • 400ml tin full-fat coconut milk
  • 100ml water
  • 3 tbsp Thai red curry paste, shop-bought or home-made (see Gaeng Phed Gai)
  • 200g fresh pineapple chunks
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or light brown soft sugar
  • 1 tbsp tamarind paste
  • 6 kaffir lime leaves, torn
  • 1 long red chilli, sliced
  • large handful Thai basil leaves
  • 300g jasmine rice, to serve

Method

  1. Spoon the thick cream from the top of the coconut milk into a wide pan over a medium heat and cook for 3 minutes until the oil separates.

  2. Add the red curry paste and fry for 2 minutes until fragrant. Pour in the rest of the coconut milk and the water, and simmer for 5 minutes.

  3. Season with the fish sauce, palm sugar and tamarind paste. Add the pineapple and lime leaves and simmer for 3 minutes.

  4. Cook the rice according to the packet instructions.

  5. Add the prawns and cook for 2 to 3 minutes until pink and just cooked through.

  6. Stir in the red chilli and basil. Taste for balance, which should be sweet, sour, salty and spicy, and serve over the rice.