Gaeng Khua Sapparot

1. 1

   Prepare ingredients

2. 2

   Fry curry paste and aromatics

   Tips:

   • The curry paste should become darker in color and very aromatic. This step is crucial for developing deep flavor.

3. 3

   Add coconut milk

   Tips:

   • You'll see oil glistening on the surface when it's ready.

4. 4

   Add aromatics and seasonings

   Tips:

   • Taste and adjust seasoning - the curry should be balanced between salty, sweet, and slightly sour.

5. 5

   Add pineapple

   Tips:

   • Don't overcook the pineapple - it should remain slightly firm and not mushy.

6. 6

   Add prawns

   Tips:

   • Be careful not to overcook the prawns or they will become rubbery. They're done when they curl into a C-shape and turn bright pink.

7. 7

   Final adjustments and garnish

8. 8

   Serve

• •Use fresh pineapple rather than canned for the best flavor and texture. The fresh fruit adds a natural tartness that canned pineapple lacks.
• •If you can find khua curry paste (a Southern Thai specialty), use it instead of regular red curry paste for a more authentic flavor.
• •The curry paste can be fried in the oil separated from coconut milk instead of vegetable oil for extra richness.
• •For a stunning presentation, serve the curry in hollowed pineapple shells - cut the pineapple in half lengthwise, scoop out the flesh, and use it in the curry.
• •This curry is traditionally made with prawns, but mussels, squid, or firm white fish are also authentic variations.
• •Don't discard the lemongrass and lime leaves when eating - they're added for flavor but are not meant to be consumed.
• •The curry should have a beautiful reddish-orange color from the curry paste. If it looks pale, you may need to add more paste or fry it longer.
• •Make sure to bruise the lemongrass stalks to release their aromatic oils into the curry.
• •Leftover curry can be refrigerated for 2-3 days. Reheat gently and add a splash of coconut milk if needed.

• •
  khao-hom-mali
• •
  som-tam
• •
  yum-woon-sen
• •
  pak-boong-fai-daeng
• •
  cucumber-ajad
• •
  cha-yen
• •
  nam-manao

Gaeng Khua Sapparot reflects the unique culinary traditions of Southern Thailand, a region heavily influenced by Malay and Muslim cuisines due to its proximity to Malaysia. The 'khua' cooking technique - frying curry paste until fragrant before adding liquid - is characteristic of Southern Thai cooking and creates curries with intense, concentrated flavors. The addition of pineapple to curries is believed to have originated from the coastal communities where fresh tropical fruits were abundant year-round. This curry likely developed as an adaptation from Malaysian-influenced fish curries that crossed the border into Southern Thai provinces like Phuket, Krabi, and Trang. The use of pineapple in savory dishes became popular during the period when pineapples were introduced to Thailand (likely during the Ayutthaya period through Portuguese and Spanish traders in the 16th-17th centuries). The combination of sweet pineapple with spicy curry paste and fresh seafood exemplifies the Thai principle of balancing contrasting flavors. While now enjoyed throughout Thailand, this dish remains most authentic and popular in the Southern provinces and islands, where it's often prepared for special occasions and served in pineapple shells at beach restaurants catering to both locals and tourists.

An authentic Gaeng Khua Sapparot is distinguished by several key characteristics. First, it should use khua curry paste or a Southern Thai-style red curry paste that includes dried chilies, shallots, garlic, galangal, lemongrass, shrimp paste, and sometimes turmeric. The curry paste must be fried until fragrant and the oil separates - this is non-negotiable for proper 'khua' technique. Traditional versions use fresh seafood, particularly prawns, mussels, or firm white fish, never meat like chicken or pork in the most authentic preparations. The pineapple must be fresh and cut into substantial cubes - canned pineapple lacks the necessary tartness and firm texture. The curry should have a soupy consistency with visible oil glistening on the surface, indicating proper technique. The color should be a beautiful reddish-orange from the curry paste. Authentic seasoning balances fish sauce (salty), palm sugar (sweet), and tamarind paste (sour) - never using soy sauce or regular sugar. Aromatics like lemongrass and kaffir lime leaves are essential and should be left whole or in large pieces to infuse flavor without being eaten. In Southern Thailand, this curry is often more intensely spiced than Central Thai versions, reflecting the region's preference for bold, fiery flavors. The dish should be served immediately with steamed jasmine rice, and for special occasions or at beach restaurants, presented in hollowed pineapple shells. Unlike some Thai-American fusion dishes that make this overly sweet, authentic versions maintain a complex balance where no single flavor dominates.