Thai Food Recipe
Gaeng Khua Sup Pa Rod
( Red Curry with Pineapple )




 
Ingredients:
ForServings

 
chicken, cleaned and cut into pieces
 		 300 g. (10 1/2 oz. )
pineapple, cut into bite-size pieces 2 cups
dried shrimps, pounded 3 tablespoons
instant red curry paste 3 tablespoons
coconut milk 2 1/2 cups
fish sauce 2 1/2 tablespoons
palm sugar 2 teaspoons

 
1. In a pot, stir-fry 1/2 cup of coconut milk with red curry paste until the coconut milk is boiling.
2. Add the remaining coconut milk, chicken, pineapple and dried shrimps. Simmer over moderate heat until all is cooked.
3. Season with fish sauce and palm sugar. Stir well and remove from heat.


Prawns can be used instead of chicken. Also, if the pineapple is too sour, pour some lime juice and salt over the pineapple and let it stand for 20 minutes. This should help reduce the acidity of the pineapple.
 

Gaeng Khiew Wan Nua ( Green Beef Curry )
Gaeng Khua Sup Pa Rod (Red Curry with Pineapple)
Gaeng Massaman Kai (Massaman Curry with Chicken)
Khao Khai Jeow Moo Sap (Minced Pork Omelette with Rice)
Khao Phad Ta Lay (Mixed Seafood Fried Rice)
Phaneang Koong (Dried Red Shrimp Curry)
Larb Kai (Thai Spicy Ground Chicken and Toasted Rice)
Koong Pad Khao Pod Orn (Fried Prawn with Baby-Corn)
Phad Tua Ngok (Sauteed Beansprouts)
Phad Phak Ruam Mit (Fried Mixed Vegetables)

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