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Gaeng Khau Goong - Prawn And Pineapple Curry

The.girl.with.the.red.glove's picture
Gaeng Khau Goong is a classic Thai curry that uses the Red curry paste. Prawns are simmered in coconut milk and red curry paste. This a dish where the heat from the chilli, sweet and sour from pineapple, saltiness from dried prawns - all blend well to form a glorious sensation on your palate.
Ingredients
  Tamarind paste 1⁄2 Teaspoon
  Coconut milk 400 Milliliter
  Red curry paste 2 Tablespoon (I Used The Store Brought One)
  Warm water 150 Milliliter
  Bird's eye chili 2 , seeded, sliced (1 Red Colored And 1 Green Colored One, You Can Use Other Spicy Chilli If You Want)
  Dried prawns 1 Tablespoon, pounded to a powder
  Fish sauce 2 Tablespoon
  Tiger prawns 400 Gram
  Cherry tomatoes 6
  Fresh pineapple 1 , thickly sliced, cut into small pieces
  Pineapple slice 1 , cut into small pieces
  Basil sprig 1 (Leaves Only)
Directions

MAKING
1.Heat a wok or a frying pan. Add 1/3rd of the coconut milk and heat until bubbling. Put in the curry paste and stir over a moderate heat to bring out the flavor. By now your kitchen will be smelling away to glory. :)
2. Add the remaining coconut milk,warm water, chillies, powdered prawns, fish sauce and tamarind paste. Simmer for 8 to 10 minutes.
3. Now, add in the prawns, cherry tomatoes, pineapple chunks. Simmer for 5 minutes.
4. Remove from heat, sprinkle the basil leaves. But this is optional.

SERVING
5. Transfer to a serving bowl and serve with steamed jasmine rice. You can also serve it with other fragrant rice of your choice.

TIPS
I used 3 lemon grass blades while I was cooking the prawns. It gives a nice citrusy flavor. This was not in the original recipe.
You can make the red curry paste at home too, if you have all the ingredients. You should be able to get them in most of the Asian supermarkets.
You can substitute the shrimps with any other fish of your choice.
If fermented shrimp paste was not used in the making of your red curry paste, the dish won't have that much pungency.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Prawn
Preparation Time: 
45 Minutes
Cook Time: 
20 Minutes
Ready In: 
65 Minutes
Servings: 
4
Story
I have always been a big fan of Thai food. I never really got to experiment with Thai food until recently because, I never got the key ingredients of Thai cooking. My very first Thai dish was this -Gaeng Khau Goong and when I ate it with rice, it was insane-flippin-awesome. I was so proud of myself.
Subtitle: 
Prawn and Pineapple Curry

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