Gaeng Khoa Sapparot is filled with pineapple and shrimp and finished in a red curry sauce. Remember, you can decide how hot you want it, based on how much curry you add to it. Enjoy!
Ingredients:
20 medium white or tiger shrimps, peeled and deveined
½ cup pineapple cut into bite sized pieces
2 tbsp red curry paste
1 tbsp fish sauce
½ tbsp palm sugar
1 cup coconut milk
½ cup water
6 kaffir lime leaves, sliced thin
Directions:
1.Bring ½ coconut milk to boil in a wok. Add curry paste and stir all the time until you see oil come up on the surface.
2. Add remaining coconut milk, water, fish sauce, sugar and pineapple, simmer for 5 minutes.
3. Add shrimps and cook until shrimps turn pimk.
4. Add kaffir lime leaves and turn off the heat.
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