Pineapple Prawn Curry (gaeng Gung Sapparot)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Seafood | 1 | Servings | ||
INGREDIENTS
| Peanut oil | ||
| 1/4 | c | Onion, chopped fine |
| 3 | T | Dried shrimp, chopped fine |
| 3 | T | Lemon grass, chopped fine |
| 3 | T | Galangal, chopped fine |
| 1/2 | t | Shrimp paste |
| 1 | t | Chili paste, up to 4 |
| 2 | c | Coconut milk |
| 1 | T | Fish sauce |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1219
Calories From Fat: 811
Total Fat: 96.9g
Cholesterol: 0mg
Sodium: 66.2mg
Potassium: 1764.5mg
Carbohydrates: 98.3g
Fiber: 4.7g
Sugar: 73.7g
Protein: 11.9g