Thai Prawn and Pineapple Curry Kaeng Khua Saparot
Dive into the exquisite flavors of Thailand with this Thai Prawn and Pineapple Curry, also known as Kaeng Khua Saparot. This vibrant dish perfectly balances sweet, tangy, and savory notes, combining succulent prawns with the tropical sweetness of fresh pineapple in a rich, velvety coconut milk base. Infused with Thai red curry paste, fragrant lime leaves, and fresh Thai basil, this curry delivers an authentic taste of Southeast Asia in just 35 minutes. Finished with a hint of palm sugar and fish sauce, this quick and easy recipe is ideal for weeknight dinners or special occasions. Serve it alongside steamed jasmine rice to soak up every last drop of the luscious sauce and garnish with fresh chilies for an extra spicy kick. Perfect for fans of Thai cuisine, this dish is a feast for both the eyes and the palate.
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Ingredients
- 500 grams Raw prawns (peeled and deveined)
- 200 grams Pineapple (fresh, diced into bite-sized pieces)
- 400 ml Coconut milk
- 3 tablespoons Thai red curry paste
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar (or brown sugar)
- 1 tablespoon Vegetable oil
- 10 grams Fresh Thai basil leaves
- 2 whole leaves Lime leaves (finely sliced)
- 1 whole Red chili (sliced for garnish, optional)
- 200 grams Jasmine rice (for serving)
Directions
Step 1
Cook the jasmine rice according to package instructions and set aside, keeping it warm.
Step 2
In a large pan or wok, heat the vegetable oil over medium heat.
Step 3
Add the Thai red curry paste to the pan and sauté for 1-2 minutes until fragrant, stirring constantly to avoid burning.
Step 4
Slowly pour in the coconut milk while stirring to combine it with the curry paste, creating a smooth curry base.
Step 5
Bring the curry to a gentle simmer and add the palm sugar and fish sauce. Stir well to dissolve the sugar and adjust seasoning if necessary.
Step 6
Add the pineapple chunks to the curry and cook for 3 minutes to allow their sweetness to infuse the sauce.
Step 7
Gently add the prawns to the pan and cook for 5-7 minutes, stirring occasionally, until the prawns turn pink and are cooked through.
Step 8
Stir in the lime leaves and half of the Thai basil leaves, allowing them to wilt slightly in the hot curry.
Step 9
Ladle the curry into serving bowls and garnish with the remaining Thai basil leaves and sliced red chili, if using.
Step 10
Serve the curry hot alongside steamed jasmine rice.
Nutrition Facts
| Serving size | (1420.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1277.7 |
| Total Fat 18.5g | 0% |
| Saturated Fat 3.4g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 945mg | 0% |
| Sodium 4451.7mg | 0% |
| Total Carbohydrate 153.1g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 63.0g | |
| Protein 131.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 455.7mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 2268.2mg | 0% |
Source of Calories