Thai Prawn and Pineapple Curry, 'Kaeng Khua Saparot'

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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.


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


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.

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August 22nd, 2009
4:28 PM
This is what I had last night downtown for my birthday celebration. Please use Delmonte canned pineapple CHUNK or tidbits pieces. Very HOSEK. You can add a little seedless green gapes for tangy taste and good decoration. Your next project. Don't make the soup too thick or too thin. Try it. Jack
October 17th, 2009
12:25 PM
I made this tonight for dinner for my family , it was a hit HOSEK/aroy indeed.
Russell Miller
July 17th, 2010
5:26 PM
July 14th, 2011
1:20 PM
beautiful dish .... this helped me taking part in cookery competition.... really very quick and easy to make...loved words to describe...
August 19th, 2011
2:48 PM
Very good recipe for a marvelous dish.
September 17th, 2011
6:15 PM
I first tasted this at a Thai restaurant in the Memphis area. Loved it! I ordered the ingredients from and made it myself today. Unbelievable combination of flavors! Thanks for posting this recipe... And for carrying the ingredients to allow a home cook like me to create it in my own kitchen.
September 25th, 2011
8:24 PM
This dish is absolutely delicious! I have tried several variations including substituting tofu for the shrimp (tofu must be dried and fried in curry paste). I typically double the amount of pineapple and basil... you'll find yourself wanting more of these after making this the first time.
July 11th, 2012
8:45 PM
This is an outstanding recipe! Use the ingredients, change the method: 1) Heat oil until just smoking, 2) Add basil first, then add garlic, when garlic is dark, remove and reserve both , 3) Add slivered chile, cook until dark, 4) Add Curry Paste, cook until it breaks down a bit, 5) Add Shrimp, fry until pink 6) Add remaining ingredients and bring to a boil, cook until everything is well combined. Serve immediately over rice. We prefer half of the coconut milk, double basil, tomato, and pineapple, kaffir or lime leaves are essential, it makes a huge difference!
July 12th, 2012
4:13 PM
This dish is absolutely delicous
pascal tamang
July 12th, 2012
4:16 PM
This dish is absolutely delicious
May 19th, 2013
10:50 PM
good recipe! comes out with the authentic flavours.
May 14th, 2014
12:46 PM
This was really delicious, despite a few substitutions I had to make. Passed it on to my kids and have already received back rave reviews from the ones who've tried it. Will go on our regular rotation of deliciousness!
October 1st, 2014
12:14 PM
I'm planning to make this today. It doesn't show how many it serves. I'm cooking for 10 to 12 people. If you can respond quickly I'd appreciate it.

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