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Curry with pineapple
Gang Sapparot

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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  
 

= available at Asian grocers


Zubereitung ca. 15 Minuten

  1. Drain pineapple pieces.
  2. Heat oil in a wok or a pan and stir-fry curry paste.
  3. Add coconut milk and pineapple and bring to boil.
  4. Season with fish sauce and sugar. Serve with rice.