Gaeng Kua Sapparot (Red Curry with Prawns and Pineapple)
Plump prawns and juicy pineapple in a sweet, salty, hot red curry sauce. A fast curry with a lovely balance.
Made with Thai red curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 mins
- LevelEasy
- Costabout £2.15 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the jasmine rice in a covered pan with 400 ml water for 12 minutes, then rest covered.
12 min - 2
Scoop 4 tbsp thick coconut cream from the top of the can into a wide pan. Heat for 2 minutes until bubbling.
2 min - 3
Add your ready made Thai red curry paste (see the base recipe) and fry for 2 minutes until fragrant and the oil separates.
2 min - 4
Pour in the rest of the coconut milk and 100 ml water, add the lime leaves and simmer for 5 minutes.
5 min - 5
Add the pineapple and simmer 2 minutes, then add the prawns and cook 3 to 4 minutes until pink and curled.
4 min - 6
Stir in the fish sauce, sugar and lime juice. Taste: it should be hot, salty and a little sweet.
- 7
Scatter over the basil and chilli and serve with the rice.
Tips
- Add the prawns last and do not boil hard or they turn rubbery.
- Use fresh pineapple if you can. Tinned pineapple in juice works but drain it well.
- If the sauce is too sweet, add a squeeze more lime rather than more fish sauce.
Storing and freezing
Prawn dishes are best eaten the same day. Cool quickly and keep in the fridge for up to 1 day, then reheat until steaming hot all the way through. Do not freeze.
Questions
Can I use cooked prawns?
Yes, add them in the last 1 minute, just to warm through. Longer makes them tough.
Is this safe for a shellfish allergy?
No. It contains prawns and the paste contains shrimp paste. Use the vegan tofu curry instead.
Can I use frozen prawns?
Yes, defrost them in the fridge overnight, drain and pat dry before cooking.
More made with thai red curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.