For last night's dinner, we had a Thai-inspired meal for a change.
The weather, on the other hand, has been thoroughly uninspiring.
It has remained cold, grey, wet and windy.
This weather is really messing me up.
It's making me gloomy and lazy.
it's not the weather, it's just me!
Kaeng Khua Sapparod
Spicy Thai Prawn and Pineapple Curry
400g raw fresh or frozen prawns, preferably with tails on
2 cups fresh pineapples, cut into bite-sized chunks
1 cup coconut cream
For the curry paste:
4 dried chillies, soaked in hot water
2 lemon grass, finely chopped
1 small knob fresh ginger
3 garlic cloves
7 small thai shallots
1 tsp shrimp paste
2 tbsp dark brown sugar or palm sugar, if available
3 tbsp thai fish sauce
salt, to taste
lime juice from 1/2 lime
2 kaffir lime leaves
I prefer to grill my pineapple pieces.
Grilling caramelised the sugars in the pineapple thus intensifies the flavours.
But, you may omit this process, of course.
To make the curry paste, all you do is put everything into a food processor or blender and blend until you have a rather coarse, rough-looking paste.
To make the curry, pour coconut cream into a wok and let it boil until the fat begins to separate from the solids. This will take about 15- 20 minutes.
Add the curry paste, simmer for about 3 minutes.
Add the prawns, pineapple pieces and lime leaves and let them heat through gently for another 5 minutes. Adjust the seasoning, if necessary.
Serve the curry with some thai fragrant rice as an accompaniment.