Recipe - Kaeng Gung Sapporot (Prawn Curry With Pineapple)

Peanut oil
One fourth cup Onion, chop fine
3 tablespoon Dried shrimp, chop fine
3 tablespoon Lemon grass, chop fine
3 tablespoon Galangal, chop fine
One half teaspoon Shrimp paste
1 teaspoon Chili paste (up to 4)
2 cup Coconut milk
1 tablespoon Fish sauce
1 teaspoon Palm sugar
1 pound Shelled prawns
2 cup Pineapple chunks

Here's a few Thai Prawn recipes one for soup and two curries. If you are
not familiar with some of the ingredients, any Asian grocery store will be
able to help you. Or email me if you have any questions. I got these
recipes from "The Lemon Grass and Galangal Cookbook".

Heat wok. Add peanut oil, onion, dried shrimp, lemon grass, galangal,
shrimp paste and chili paste. Stir fry for 2 minutes until oil is aromatic.
Add coconut milk, fish sauce and palm sugar and bring to a boil. Reduce to
half. Add prawns and pineapple, simmer 34 minutes.

Yield 4 cups

Posted to EATL Digest 10 Sep 96

From: Serene Ong sereneo@INFO.BISHKEK.SU

Date: Thu, 12 Sep 1996 03:54:41 +0700