Name: Pineapple Prawn Curry (Gaeng Gung Sapparot)
Ingredients: Peanut oil; 1/4 c Onion; chopped fine; 3 tb Dried shrimp; chopped fine; 3 tb Lemon grass; chopped fine; 3 tb Galangal; chopped fine; 1/2 ts Shrimp paste; 1 ts Chili paste; up to 4; 2 c Coconut milk; 1 tb Fish sauce; 1 ts Palm sugar; 1 lb Shelled prawns; 2 c Pineapple chunks

I suspect that the one reason why the Bible does not foster self-love and self-esteem in the fashion of several strands of popular psychology is because God, unlike popular psychologists, is infinitely aware of the danger of fueling idolatry. The first temptation was the temptation to de-god God and turn self into god. Appeals to self-love and self-esteem, even at their best and even when well-intentioned, can never be far from that danger. Far better to seek the powerful remedies of the gospel.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Seafood			1	servings

INGREDIENTS

		Peanut oil
1/4	c	Onion; chopped fine
3	tb	Dried shrimp; chopped fine
3	tb	Lemon grass; chopped fine
3	tb	Galangal; chopped fine
1/2	ts	Shrimp paste
1	ts	Chili paste; up to 4
2	c	Coconut milk
1	tb	Fish sauce
1	ts	Palm sugar
1	lb	Shelled prawns
2	c	Pineapple chunks

INSTRUCTIONS

Heat wok. Add peanut oil, onion, dried shrimp, lemon grass, galangal,
shrimp paste and chili paste. Stir fry for 2 minutes until oil is aromatic.
Add coconut milk, fish sauce and palm sugar and bring to a boil. Reduce to
half.
Add prawns and pineapple, simmer 3-4 minutes.
Yield - 4 cups
Posted to CHILE-HEADS DIGEST by Chet Bacon <hcbacon@connix.com> on Jan 16,
1999, converted by MM_Buster v2.0l.

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