*Prawn Curry with Pineapple* (KAENG KHUA SAPPAROT)

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[SIZE=-1]Prawn Curry with Pineapple
(KAENG KHUA SAPPAROT)[/SIZE]​

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</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3>[SIZE=-1]INGREDIENTS :[/SIZE][SIZE=-1] [/SIZE]</TD><TD vAlign=center align=right width=253 colSpan=-5 rowSpan=9></TD></TR><TR><TD vAlign=bottom align=left width=239>[SIZE=-1] [/SIZE][SIZE=-1] Vegetable oil[/SIZE]</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>[SIZE=-1]2[/SIZE]</TD><TD vAlign=bottom align=middle width=42 colSpan=-6>[SIZE=-1]tbsp.[/SIZE]</TD></TR><TR><TD vAlign=bottom align=left width=239>[SIZE=-1] [/SIZE][SIZE=-1] Kaeng khua curry paste[/SIZE]</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>[SIZE=-1]2[/SIZE]</TD><TD vAlign=bottom align=middle width=42 colSpan=-6>[SIZE=-1]tbsp.[/SIZE]</TD></TR><TR><TD vAlign=bottom noWrap align=left width=239>[SIZE=-1] [/SIZE][SIZE=-1] Coconut milk[/SIZE][SIZE=-1] [/SIZE]</TD><TD vAlign=bottom noWrap align=middle width=57 colSpan=-6>[SIZE=-1]1/2 to 1 [/SIZE]</TD><TD vAlign=bottom noWrap align=middle width=42 colSpan=-6>[SIZE=-1]cup[/SIZE]</TD></TR><TR><TD vAlign=bottom noWrap align=left width=239>[SIZE=-1] [/SIZE][SIZE=-1] Prawns or shrimps,[/SIZE][SIZE=-1] fresh and peeled[/SIZE]</TD><TD vAlign=bottom noWrap align=middle width=57 colSpan=-6>[SIZE=-1] [/SIZE][SIZE=-1] 1[/SIZE]</TD><TD vAlign=bottom noWrap align=middle width=42 colSpan=-6>[SIZE=-1] [/SIZE][SIZE=-1] lb.[/SIZE]</TD></TR><TR><TD vAlign=bottom align=left width=239>[SIZE=-1] [/SIZE][SIZE=-1] Fish sauce[/SIZE]</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>[SIZE=-1]1 - 2[/SIZE]</TD><TD vAlign=bottom align=middle width=42 colSpan=-6>[SIZE=-1]tbsp.[/SIZE]</TD></TR><TR><TD vAlign=bottom align=left width=239>[SIZE=-1] [/SIZE][SIZE=-1] Sugar[/SIZE][SIZE=-1] [/SIZE]</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>[SIZE=-1]1 - 2[/SIZE]</TD><TD vAlign=bottom align=middle width=42 colSpan=-6>[SIZE=-1]tsp.[/SIZE]</TD></TR><TR><TD vAlign=bottom align=left width=239>[SIZE=-1] [/SIZE][SIZE=-1] Pineapple, peeled and cubed[/SIZE]</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>[SIZE=-1]1/2[/SIZE]</TD><TD vAlign=bottom align=middle width=42 colSpan=-6>[SIZE=-1]cup[/SIZE]</TD></TR><TR><TD vAlign=bottom align=left colSpan=3>[SIZE=-1] [/SIZE][SIZE=-1] (1 - 2 servings)[/SIZE]</TD></TR><TR><TD vAlign=bottom align=right colSpan=5>[SIZE=-1] [/SIZE][SIZE=-1] [/SIZE][SIZE=-1] [/SIZE][SIZE=-1] [/SIZE][SIZE=-1] [/SIZE][SIZE=-1] [/SIZE][SIZE=-1] [/SIZE][SIZE=-1] [/SIZE][SIZE=-1] [/SIZE][SIZE=-1] [/SIZE][SIZE=-1] [/SIZE][SIZE=-1] [/SIZE]</TD></TR><TR><TD vAlign=bottom align=left colSpan=5>[SIZE=-1] 1. Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the kaeng khua curry paste to the oil. Use a medium heat and take care not to burn the curry paste. Should the paste become lumpy and become difficult to spread and stirfry, add a little coconut milk.[/SIZE]
</TD></TR><TR><TD vAlign=bottom align=left colSpan=5>[SIZE=-1] 2. Cook the paste for 5 minutes over a low to medium heat. Add coconut milk and blend well. Bring the sauce back to a boil. [/SIZE]
</TD></TR><TR><TD vAlign=bottom align=left colSpan=5>[SIZE=-1] 3. Once the curry sauce is boiling, add the prawns and quickly season the curry with fish sauce and sugar. When the prawns are almost cooked, add the pineapple and mix well. The curry should be fairly thick, almost the same consistency of white sauce. Spoon this curry into a bowl and serve with rice.[/SIZE]
</TD></TR><TR><TD colSpan=5 height=168><TABLE width="100%"><TBODY><TR><TD width="49%" rowSpan=3>[SIZE=-1][/SIZE]</TD><TD width="51%">[SIZE=-1]Tips