Best 4 Thai Pineapple Curry Or Gaeng Kua Sapparod Recipes

Thai pineapple curry, also known as Gaeng Kua Sapparot is a delicious and flavorful dish that combines the sweetness of pineapple with the spicy and savory flavors of Thai curry paste. The dish is a perfect balance of sweet, sour, and spicy, and has become a popular dish in Thailand and around the world. In this article, we will explore the best recipes for cooking Thai pineapple curry, providing step-by-step instructions and tips for creating an authentic and delicious meal.

Check out the recipes below so you can choose the best recipe for yourself!

THAI PINEAPPLE CHICKEN CURRY

Thai Pineapple Chicken Curry image

This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.

Provided by NELLYDESIGN

Categories World Cuisine Recipes Asian Thai

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups uncooked jasmine rice
1 quart water
¼ cup red curry paste
2 (13.5 ounce) cans coconut milk
2 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons fish sauce
¼ cup white sugar
1 ½ cups sliced bamboo shoots, drained
½ red bell pepper, julienned
½ green bell pepper, julienned
½ small onion, chopped
1 cup pineapple chunks, drained

Steps:

Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g

THAI PINEAPPLE SHRIMP CURRY

Thai Pineapple Shrimp Curry image

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Provided by Deb Brown

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½ Spanish onion, chopped
3 ounces sliced bamboo shoots, drained
5 tablespoons white sugar
3 tablespoons fish sauce
6 ounces fresh green beans, halved, or more to taste
½ red bell pepper, cut into matchstick-size pieces
½ green bell pepper, cut into matchstick-size pieces
2 scallions, sliced
1 jalapeno pepper, seeded and thinly sliced
1 (8 ounce) can pineapple chunks
3 cups cooked jasmine rice

Steps:

Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g

THAI PRAWN AND PINEAPPLE CURRY, "KAENG KHUA SAPAROT"

Thai Prawn And Pineapple Curry,

This I have to make yet. Found it at the ImportFood.com sight. A quote from them "The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls." In place of palm sugar you can use Brown sugar!

Provided by Rita1652

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon garlic, finely chopped
2 tablespoons red curry paste
2 tablespoons chopped tomatoes
2 cups coconut milk
1 cup pineapple (cubed or pulped)
4 tablespoons fish sauce
2 teaspoons palm sugar
1 teaspoon lime juice
16 prawns, about 3 inches long
2 -3 kaffir lime leaves, shredded
1 tablespoon Thai red chili pepper, slivered
15 fresh basil leaves

Steps:

Peel, devein, and behead the shrimp, leaving only the small tail shells on.
Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh.
You want 2 tablespoons of chopped tomatoes.
In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed.
Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar.
Stir to combine fully.
Add the prawns and cook until they turn slightly pink and opaque.
Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan.
Transfer to a serving dish and serve with steamed Thai jasmine rice.

Nutrition Facts : Calories 271.9, Fat 24.4, SaturatedFat 21.4, Cholesterol 30.2, Sodium 1564.9, Carbohydrate 10.6, Fiber 0.7, Sugar 5, Protein 6.9

THAI PINEAPPLE CURRY OR GAENG KUA SAPPAROD RECIPE

Thai Pineapple Curry or Gaeng Kua Sapparod Recipe image

I'm usually not a huge fan of anything with cooked pineapple in it. I went to lunch with a friend and she ordered this dish. I tried a bite and I was converted. I loved it. This is my rendition. It comes really close. I hope you enjoy. It's really easy to make. One user found it too sweet. The curry is meant to be a mixture of sweet and salty. If you find too sweet, halve the amt of sugar and pineapple.

Provided by Jencathen

Categories Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb chicken breast (cut into bite size pieces)
1 lb medium shrimp (raw and peeled)
1 (13 1/2 ounce) can coconut cream
1 (13 1/2 ounce) can coconut milk (don't use light)
1 (14 ounce) can pineapple chunks (in water or natural juice,drained)
1 tablespoon brown sugar
2 tablespoons fish sauce
2 tablespoons tamarind juice (I combined 1 tbsp of tamarind concentrate with 1 tbsp of water)
2 tablespoons red curry paste (use more if you want it spicier)
jasmine rice, cooked

Steps:

Put coconut cream in a pot. I used my dutch oven and heat it on low. Add the paste and whisk it in until the sauce becomes pinkish in color. Bring to a low boil and add the chicken.
Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
At 10 minutes add your shrimp and cook for about 5 minutes or until shrimp is pink. Don't overcook the shrimp because it will get chewy.
Serve over Jasmine rice.

Tips:

Use a ripe pineapple for the best flavor. A ripe pineapple will be yellow and fragrant.
If you don't have curry paste, you can make your own using a food processor or blender. Just combine the ingredients listed in the recipe.
If you don't have coconut milk, you can use a mixture of heavy cream and water. Just combine equal parts of each.
If you want a spicier curry, add more chili peppers. You can also add a teaspoon of cayenne pepper.
Serve the curry with rice, noodles, or bread.

Conclusion:

Thai pineapple curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover pineapple. The combination of sweet pineapple, savory curry paste, and creamy coconut milk is sure to please everyone at the table. So next time you're looking for a new curry recipe to try, give this one a try. You won't be disappointed.