Pineapple Prawn Curry [Kaeng Khua Supparod]

originally uploaded by kepibear.

This dish does not take long to cook and the main characteristic of this curry is that it does not have very much sauce. The sauce is fairly thick and creamy. If you are unable to find kaeng khua curry paste, red curry paste is a good substitute.

INGREDIENTS :

• Vegetable oil 2 tbsp.
• Kaeng khua curry paste 2 tbsp.
• Coconut milk 1/2 to 1 cup
• Prawns or shrimps, fresh and peeled 1 lb.
• Fish sauce1 - 2 tbsp.
• Sugar 1 - 2 tsp.
• Pineapple, peeled and cubed 1/2 cup
  (1 - 2 servings)

HOW TO:
1. Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the kaeng khua curry paste to the oil. Use a medium heat and take care not to burn the curry paste. Should the paste become lumpy and become difficult to spread and stirfry, add a little coconut milk.

2. Cook the paste for 5 minutes over a low to medium heat. Add coconut milk and blend well. Bring the sauce back to a boil.

3. Once the curry sauce is boiling, add the prawns and quickly season the curry with fish sauce and sugar. When the prawns are almost cooked, add the pineapple and mix well. The curry should be fairly thick, almost the same consistency of white sauce. Spoon this curry into a bowl and serve with rice.

**Tips**
Should your curry be too runny when finished, spoon out the prawns and pineapple and cook the curry sauce until thick, Cream can be used to replace coconut milk but you will not get the coconut aroma in your curry. Again this dish should be eaten with steamed rice or crusty French bread.

Steamed Fish in Banana Leaf [Hor Mok Pla]

originally uploaded by P Family.

While these folded packets are a delight to serve in small numbers, for a larger group the leaves can be folded into a large boat shape and the mixture steamed in larger portions with an extended cooking time.

INGREDIENTS:

• 1 lb (500 g) white fish fillets, cut into chunks
• 1 large banana leaf, cut into 4 pieces, each 8 X 8 inches
• 1 cup shredded lettuce, blanched
• 1 cup sliced zucchini/courgette, blanched
• 1 cup sweet basil leaves (bai horapa)
• 2 green jalapeno peppers (prik chee fa), sliced
• 1/4 cup cilantro/coriander leaves (bai pak chee)
  

Sauce's Ingredients:

• 1/2 cup (4 fl oz/125 ml) red curry paste (nam prik gaeng ped)
• 2 cup (16 fl oz/500 ml) coconut milk
• 4 egg yolks (reserve whites for topping)
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons cornstarch/cornflour

Topping's Ingredients:

• 1 cup (8 fl oz/250 ml) coconut cream
• 4 eggs white
  

HOW TO:

1. Marinate the fish chunks with the combined sauce ingredients and place in the refrigerator to chill for about 15 minutes.
2. Beat the topping ingredients together with a fork.
3. Wipe each piece of banana leaf with a damp cloth before use. Place a quarter of each of the blanched vegetables and of the fish in the center of each piece of banana leaf. Spoon on a quarter of the topping. Top with a scattering of basil leaves, pepper slices and cilantro leaves.
4. Bring the sides of each square together and fold in the ends. Secure with a small piece of wood or a toothpick.
5. Arrange the packets in a steamer and steam for 15 minutes or until done. Alternatively, the packets can be baked in the oven at 350 Fahrenheit (180 Celsius) for 20 minutes.