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Curry with shrimp and pineapple
Gang Gung Sapparot

© easy-thaifood.com


Serves 4

1 tb oil

 
1 1/2 ts red curry paste
400 ml (13 fl oz) coconut milk
300 g (10 oz) canned pineapple pieces
3 tb fish sauce
2 tb brown sugar  
200 g (6 1/2 oz) shrimp

= available at Asian grocers
Takes 15 minutes



1. Dice pineapple, wash shrimps.
2. Add coconut milk and pineapple and stir well.
3. Stir in sugar and fish sauce.
4.
Add shrimp and bring the curry to boil for three minutes.