Thai Pineapple Curry or Gang Kua Recipe |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I'm usually not a huge fan of anything with cooked pineapple in it. I went to lunch with a friend and she ordered this dish. I tried a bite and I was converted. I loved it. This is my rendition. It comes really close. I hope you enjoy. It's really easy to make. One user found it too sweet. The curry is meant to be a mixture of sweet and salty. If you find too sweet, halve the amt of sugar and pineapple. Ingredients:
1 lb chicken breast (cut into bite size pieces) |
1 lb medium shrimp (raw and peeled) |
1 (13 1/2 ounce) can coconut cream |
1 (13 1/2 ounce) can coconut milk (don't use light) |
1 (14 ounce) can pineapple chunks (in water or natural juice,drained) |
1 tablespoon brown sugar |
2 tablespoons fish sauce |
2 tablespoons tamarind juice (i combined 1 tbsp of tamarind concentrate with 1 tbsp of water) |
2 tablespoons red curry paste (use more if you want it spicier) |
jasmine rice, cooked |
Directions:
1. Put coconut cream in a pot. I used my dutch oven and heat it on low. Add the paste and whisk it in until the sauce becomes pinkish in color. Bring to a low boil and add the chicken.
2. Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
3. At 10 minutes add your shrimp and cook for about 5 minutes or until shrimp is pink. Don't overcook the shrimp because it will get chewy.
4. Serve over Jasmine rice.
|
|