Gaeng Kua Sapparod


Gaeng Kua Sapparod

This is a simple Thai Pineapple Curry, but be warned, is VERY HOT!  I’ve used 7 dried red chillies and knocked out  lots of the seeds, but next time I’ll be cutting this down to just 4.

The pork could be replaced with beef of chicken, or alternatively throw in some prawns towards the en of the cooking.  Serve with lots of rice

Cooking Time – approx 20 minutes

Serves 2-3

Ingredients

 

  • 7 Dried Red Chillies, seeds knocked out (or to taste)
  • 1 medium Red Onion, chopped
  • 8-10 cloves Garlic
  • 2 tsp Lemongrass, finely chopped
  • 1 tsp Galangal
  • 1 handful Coriander stalks or roots
  • Juice and grated zest of 1 Lime
  • 1 tsp Salt
  • 1 tsp Paprika
  • 2 tbsp Vegetable Oil
  • 300g Pork steak, sliced
  • 1 can Coconut Milk
  • 1 mini Pineapple, peeled, cored & de-eyed then chopped
  • 1 tsp Dark Brown Sugar
  • 2 tsp Fish Sauce

Method

 

  • Blend the chilli, onion, garlic, paprika, galangal, lemongrass, oil, coriander stalks, lime zest and salt in a food processor to form a smooth paste
  • Heat a pan and fry off the paste for a couple of minutes, stirring continuously.
  • Add the pork and stirfry for 1 minute before adding the coconut milk.  Bring to the boil and simmer for 5 minutes
  • Stir in pineapple, sugar, fish sauce and lime juice.  Heat through for 1-2 minutes and adjust seasoning to taste
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