Best 3 Thai Pineapple Curry Or Gaeng Kua Sapparod Recipes

Originating from Thailand, Gaeng Kua Sapparot or Thai Pineapple Curry is a delightful dish that offers a harmonious blend of sweet, sour, and spicy flavors. This dish showcases pineapple as the hero ingredient, alongside a symphony of aromatic spices like lemongrass, galangal, and kaffir lime leaves, all simmered in a rich coconut milk broth. Gaeng Kua Sapparot is typically served with jasmine rice, but it can also be paired with noodles or roti for a satisfying meal. Our collection of recipes includes a traditional version that stays true to the classic flavors, as well as variations that introduce unique twists, such as the addition of chicken or tofu for a protein-packed meal. Whether you're a seasoned Thai food enthusiast or just starting to explore this vibrant cuisine, our recipes will guide you through the process of creating this delicious dish in the comfort of your own kitchen.

Let's cook with our recipes!

THAI PINEAPPLE CURRY OR GAENG KUA SAPPAROD RECIPE

Thai Pineapple Curry or Gaeng Kua Sapparod Recipe image

I'm usually not a huge fan of anything with cooked pineapple in it. I went to lunch with a friend and she ordered this dish. I tried a bite and I was converted. I loved it. This is my rendition. It comes really close. I hope you enjoy. It's really easy to make. One user found it too sweet. The curry is meant to be a mixture of sweet and salty. If you find too sweet, halve the amt of sugar and pineapple.

Provided by Jencathen

Categories Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

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 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

THAI GREEN CURRY WITH PINEAPPLE

Thai Green Curry with Pineapple image

I just love a good curry. The secret, in my opinion, is the best curry paste you can find so if you have a local Asian grocer that stocks a homemade paste buy it! This recipe is extremely flexible in terms of the veggies or meat you add. Other yummy ingredients would be red peppers, mushrooms, a bit of eggplant or beef instead of chicken.

Provided by Sackville

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

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.

Tips:

Mise en place: Gather and prepare all of your ingredients before you start cooking. This will help you stay organized and ensure that you don't miss anything.
Use ripe pineapple: Ripe pineapple has a sweeter and more flavorful taste than unripe pineapple. If you can't find ripe pineapple, you can substitute canned pineapple, but be sure to drain it well.
Don't overcrowd the pan: When you're cooking the curry paste, don't overcrowd the pan. This will prevent the paste from cooking evenly and will make it more likely to burn.
Add the coconut milk gradually: When you're adding the coconut milk to the curry, do it gradually and stir constantly. This will help prevent the coconut milk from curdling.
Simmer the curry until it's thickened: Let the curry simmer for at least 15 minutes, or until it has thickened to your desired consistency. This will allow the flavors to develop and deepen.
Serve with jasmine rice: Serve the curry with jasmine rice for a traditional Thai meal. Jasmine rice has a light and fluffy texture that pairs perfectly with the rich and flavorful curry.

Conclusion:

This Thai pineapple curry is a delicious and easy-to-make dish that is sure to impress your friends and family. The combination of sweet pineapple, creamy coconut milk, and savory curry paste creates a complex and flavorful dish that is perfect for a weeknight meal or a special occasion. So next time you're looking for a new and exciting dish to try, give this Thai pineapple curry a try. You won't be disappointed!