Best Thai Prawn Squash Pineapple Curry Recipes

THAI PINEAPPLE SHRIMP CURRY

Thai Pineapple Shrimp Curry image

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Provided by Deb Brown

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½ Spanish onion, chopped
3 ounces sliced bamboo shoots, drained
5 tablespoons white sugar
3 tablespoons fish sauce
6 ounces fresh green beans, halved, or more to taste
½ red bell pepper, cut into matchstick-size pieces
½ green bell pepper, cut into matchstick-size pieces
2 scallions, sliced
1 jalapeno pepper, seeded and thinly sliced
1 (8 ounce) can pineapple chunks
3 cups cooked jasmine rice

Steps:

Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g

THAI PRAWN AND PINEAPPLE CURRY, "KAENG KHUA SAPAROT"

Thai Prawn And Pineapple Curry,

This I have to make yet. Found it at the ImportFood.com sight. A quote from them "The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls." In place of palm sugar you can use Brown sugar!

Provided by Rita1652

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon garlic, finely chopped
2 tablespoons red curry paste
2 tablespoons chopped tomatoes
2 cups coconut milk
1 cup pineapple (cubed or pulped)
4 tablespoons fish sauce
2 teaspoons palm sugar
1 teaspoon lime juice
16 prawns, about 3 inches long
2 -3 kaffir lime leaves, shredded
1 tablespoon Thai red chili pepper, slivered
15 fresh basil leaves

Steps:

Peel, devein, and behead the shrimp, leaving only the small tail shells on.
Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh.
You want 2 tablespoons of chopped tomatoes.
In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed.
Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar.
Stir to combine fully.
Add the prawns and cook until they turn slightly pink and opaque.
Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan.
Transfer to a serving dish and serve with steamed Thai jasmine rice.

Nutrition Facts : Calories 271.9, Fat 24.4, SaturatedFat 21.4, Cholesterol 30.2, Sodium 1564.9, Carbohydrate 10.6, Fiber 0.7, Sugar 5, Protein 6.9