Best Thai Pineapple Curry Or Gaeng Kua Sapparod Recipes

Thai Pineapple Curry or Gaeng Kua Sapparod Recipe image

Provided by Jencathen

Categories Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb chicken breast (cut into bite size pieces)
1 lb medium shrimp (raw and peeled)
1 (13 1/2 ounce) can coconut cream
1 (13 1/2 ounce) can coconut milk (don't use light)
1 (14 ounce) can pineapple chunks (in water or natural juice,drained)
1 tablespoon brown sugar
2 tablespoons fish sauce
2 tablespoons tamarind juice (I combined 1 tbsp of tamarind concentrate with 1 tbsp of water)
2 tablespoons red curry paste (use more if you want it spicier)
jasmine rice, cooked

Steps:

Put coconut cream in a pot. I used my dutch oven and heat it on low. Add the paste and whisk it in until the sauce becomes pinkish in color. Bring to a low boil and add the chicken.
Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
At 10 minutes add your shrimp and cook for about 5 minutes or until shrimp is pink. Don't overcook the shrimp because it will get chewy.
Serve over Jasmine rice.

Thai Pineapple Chicken Curry image

Provided by CaliforniaJan

Categories Thai

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups jasmine rice
1 quart water
1/4 cup red curry paste
1 (13 1/2 ounce) can low-fat coconut milk
2 chicken breast halves, skinless, boneless, cut into thin strips
2 tablespoons fish sauce
2 tablespoons chili paste
2 tablespoons sugar
1 1/2 cups sliced bamboo shoots, drained
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1 cup sugar snap pea
1/2 small onion, chopped
1 cup pineapple chunk, drained

Steps:

Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
In a bowl, whisk together curry paste and coconut milk. Transfer to a wok, and mix in chicken, fish sauce, chili paste, sugar, and bamboo shoots. Bring to a boil, and cook until chicken juices run clear about 10 minutes.
Mix the red bell pepper, green bell pepper, snap peas and onion into the wok. Continue cooking until are tender. If the liquid needs thickening, add flour to a little of the sauce and stir back into the curry.
Remove from heat, and stir in pineapple. Serve over the cooked rice.

Thai Green Curry with Pineapple image

Provided by Sackville

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 chicken breasts, sliced into strips
1 clove garlic, minced
3 shallots, minced
100 g green beans, trimmed and cut in half
1 (225 g) can bamboo shoots
1 red chile, trimmed and sliced
250 g fresh pineapple, sliced
1 tablespoon vegetable oil
2 tablespoons green curry paste
1 (400 ml) can coconut milk
1 stalk lemongrass, bruised
1 tablespoon fish sauce
1 lime
250 g basmati rice
coarsely chopped coriander, to garnish

Steps:

Heat a large frying pan or wok and add the cooking oil, curry paste and three tablespoons of coconut milk.
Stir-fry for a couple minutes, then add the garlic, chilli and shallots.
Fry another 2-3 minutes then add the meat and cook until it is coloured on all sides.
Add the bruised lemon grass to the pan along with the beans, fish sauce and the rest of the coconut milk.
Lower the heat and simmer gently for 25 minutes or until the meat is tender.
Add a squeeze of lime juice at the end.
While the curry is simmering, wash the rice and place it in a pot with three times as much water (about 750ml).
Boil, then take the heat down to low, cover and leave to cook for 10 minutes.
Remove the pan from the heat and leave the rice without taking off the lid for another 10 minutes.
Just before serving, stir in the bamboo shoots, a bit of coriander and pineapple.
Heat through and serve over rice, garnished with another sprinkle of coriander.