INGREDIENTS :
Vegetable oil 2 tbsp.
Kaeng khua curry paste 2 tbsp.
Coconut milk 1/2 to 1 cup
Prawns or shrimps, fresh and peeled 1 lb.
Fish sauce 1 - 2 tbsp.
Sugar 1 - 2 tsp.
Pineapple, peeled and cubed 1/2 cup
(1 - 2 servings)
Preparation :
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.
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.
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.
Vegetable oil 2 tbsp.
Kaeng khua curry paste 2 tbsp.
Coconut milk 1/2 to 1 cup
Prawns or shrimps, fresh and peeled 1 lb.
Fish sauce 1 - 2 tbsp.
Sugar 1 - 2 tsp.
Pineapple, peeled and cubed 1/2 cup
(1 - 2 servings)
Preparation :
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.
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.
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.
No comments:
Post a Comment