Thai Pineapple Curry Recipe: A Sweet and Sour Delight from Southern Thailand

Thai pineapple curry, known as "kaeng sap pa rod," is a traditional dish from Southern Thailand. This curry combines crushed pineapple with its juice, creating a sweet and sour flavour. It is typically served over rice and garnished with peeled orange slices, diced green onion, or celery. The dish is both delicious and visually appealing, making it a favourite in Thai cuisine.

• 175 grams pineapple pieces
• 2 tablespoons Thai red curry paste
• ½ cup coconut milk
• 8 oz shrimp or any preferred meat
• ½ tablespoon palm sugar
• ½ tablespoon fish sauce
• 1½ tablespoons ripe tamarind

• Saucepan
• Stirring spoon
• Measuring cups and spoons

Procedure

1. Simmer the coconut milk in a saucepan over medium heat for 5 minutes. Add the red curry paste and stir well.
2. Add the sliced pineapple to the curry. Cook until the pineapple becomes soft.
3. Increase the heat to high and bring the mixture to a boil. Add the shrimp or your chosen meat.
4. Flavour the curry by adding palm sugar, fish sauce, and ripe tamarind. Adjust the taste by adding more palm sugar for sweetness, more fish sauce for saltiness, or more tamarind for sourness.

Nutritional Values

This Thai pineapple curry offers a delightful blend of flavours that is both sweet and sour. The use of fresh ingredients like pineapple and shrimp makes it a healthy choice. Enjoy this dish with steamed rice for a complete meal that brings the taste of Thailand to your table.