Pineapple Curry (Kaeng Sap Pa Rod)
Pineapple curry is a traditional dish of Southern Thailand that balances sweet fruit against sour tamarind. Pineapple simmers in red curry and coconut milk until soft, then shrimp go in at the boil so they stay tender. The seasoning is yours to adjust at the end: palm sugar for sweetness, fish sauce for salt, tamarind for sourness. Spoon it over rice and top with orange slices, green onion or celery.
Instructions
Pour the coconut milk into a saucepan and simmer it over medium heat for 5 minutes. Stir in the red curry paste until it dissolves into the milk.
Add the pineapple to the curry and let it cook until the pieces turn soft.
Turn the heat to high and bring the curry to a boil. Add the shrimp, or your choice of meat, and cook until it is done.
Season the curry with the palm sugar, fish sauce and ripe tamarind. Taste as you go: more palm sugar makes it sweeter, more fish sauce makes it saltier, and more tamarind makes it sourer.
Serve over rice. Peeled orange slices, diced green onion or celery make a good garnish.
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