Gaeng Khau Goong - Prawn and Pineapple Curry
|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|
|Fresh pineapple||1 , thickly sliced, cut into small pieces|
|Pineapple slice||1 , cut into small pieces|
|Basil sprig||1 (Leaves Only)|
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.
5. Transfer to a serving bowl and serve with steamed jasmine rice. You can also serve it with other fragrant rice of your choice.
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.