Gaeng Kua Sapparot (Thai Pineapple Curry)
A fragrant Thai red curry with shrimp, cooked inside a halved pineapple for dramatic presentation. Sweet fruit balances spicy curry paste and coconut cream.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 22g
Ingredients
- 1 whole medium pineapple
- 12 oz large shrimp, peeled and deveined
- 2 tablespoons Thai red curry paste
- ¾ cup coconut cream
- 1 tablespoon fish sauce
- ½ teaspoon palm sugar or light brown sugar
- 6 leaves fresh Thai basil or regular basil leaves
- 1 whole red Thai chili, sliced into thin rings
Instructions
- 1
Cut the pineapple in half lengthwise from the leafy top straight down through the bottom, dividing it into two equal boat-shaped halves.
- 2
Using a spoon, scoop out the pineapple flesh from inside each half, leaving a 1/2-inch-thick shell so it holds its shape like a bowl.
- 3
Chop the scooped pineapple flesh into 1-inch chunks, removing any hard core pieces — you should have about 1.5 cups of chunks.
- 4
Pat the shrimp completely dry with paper towels — dry shrimp brown better and stay juicier inside than wet ones.
- 5
Slice the red chili lengthwise into thin rings, leaving some seeds in for more heat if you like spicy food.
- 6
Place a 12-inch skillet over medium-high heat and let it warm for 30 seconds until it stops smoking when you hold your hand 6 inches above it.
- 7
Pour in 2 tablespoons of coconut cream and add the 2 tablespoons of curry paste, stirring constantly for 1 minute until the paste becomes fragrant and darkens slightly.
- 8
Add the shrimp to the skillet and stir every 10 seconds for 2 minutes until the shrimp turns from gray to pink and opaque on the outside.
- 9
Pour in the remaining 0.5 cup of coconut cream while stirring — the mixture should look creamy and thick, like heavy cream.
- 10
Add 1 tablespoon of fish sauce and 0.5 teaspoon of sugar, stirring to combine evenly throughout the curry.
- 11
Add the 1.5 cups of chopped pineapple chunks and stir gently to combine, cooking for 1 minute more until the pineapple is just heated through.
- 12
Remove the skillet from heat and tear the 6 basil leaves by hand into bite-sized pieces, then stir them into the curry — the residual heat will release their aroma.
- 13
Carefully spoon the curry and all its sauce into each pineapple boat shell, dividing evenly between the two halves.
- 14
Top each boat with the thinly sliced red chili rings, arranging them in a small pile on top of the curry for color and garnish.
Tools you’ll need
- sharp chef's knife
- cutting board
- large spoon
- paper towels
- 12-inch skillet with lid
- wooden spoon or silicone spatula
- serving spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
