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Apr
14
Thai Pineapple Curry (Gaeng Koa Supparod)
April 14, 2009 |
To be honest, we don’t remember much about this dish from Thailand - which one of us made it, took the pics, etc. - ‘cos it was over a year ago. It’s been lying in the drafts ever since. The notes said “Yummy!” and listed the changes we made in the original recipe.
Only an inhabitant of the bozone layer cuts a pineapple like that. Seriously. It’s one of those vainglorious things blogging makes you do. Imagine the time wasted to remove the peel from each slippery slice.
“Sweet, sour, creamy and spicy are balanced in this refreshing and hearty dish. Gaeng Koa is one version of red curry, but it has fewer spices and less complicated flavours, which allows the ingredients, such as the pineapple in this recipe to shine”,
says Chat Mingkwan in Buddha’s Table: Thai Feasting Vegetarian Style.
This coconutty curry has been adapted from that book, with the seasonings adjusted to suit our tastes.
It is quite like the Thai red curry in a hurry we make in under five minutes in terms of ingredients. However, it’s got to have been way tastier ‘cos the curry paste is from scratch and the pineapple was fresh.
If you have gaeng koa curry paste (or, alternatively Thai red curry paste) in the freezer, you can make this too in a real jiffy, using it instead of the store-bought paste in the express version.
Our PICTORIAL GLOSSARY of common Thai ingredients.
GAENG KOA CURRY PASTE (NAMPRIK GAENG KOA)
The recipe recommends using either New Mexico, California or Guajillo chillies of the dried variety. These have a smoky flavour. If using the Indian dried red chillies, adjust according to heat, or mix them in with the milder Kashmiri or Byadgi Chillies.
Makes 1 cup
6-8 large red dried chillies
** we used New Mexico chillies
1 tablespoon chopped fresh Thai chillies, preferably red
**optional, for extra heat. We used 1 tsp.
3 tablespoons chopped shallots
1 tablespoon chopped fresh cilantro leaves and tender stems
2 tablespoons chopped lemongrass (fleshy midsection)
2 tablespoons chopped garlic
1 tablespoon chopped galangal
1 teaspoon chopped kaffir lime leaves (or lime zest)
1 teaspoon fermented bean curds (this can be left out)
1 tsp whole black peppercorns
1/2 teaspoon salt
Stem and seed the chillies. Chop them with kitchen scissors and soak them in hot water for 10-15 minutes. Discard the bitter water, and squeeze the chillies dry.
Using a mortar and pestle, or a food processor, blend all the ingredients to a smooth paste, using a little water if necessary.
We freeze this in half cup portions for up to six months.
GAENG KOA PINEAPPLE CURRY (GAENG KOA SUPPAROD)
You can use fresh, frozen or canned pineapple. If using canned, make sure it’s in its own juice.
Serves 8.
1/2 cup namprik gaeng koa (gaeng koa curry paste)
**less if using store-bought red curry paste
2 cups lite coconut milk
2 cups pineapple (cubed)
1/4 cup pineapple juice
2 cups sliced water chestnuts
**we used 1 cup water chestnuts and 1.5 cups diced baby corn
1 cup deseeded and julienned tomatoes
1/4 cup lite soy sauce (we use tamari)
3 tablespoons palm sugar, jaggery or brown sugar
1 tablespoon veggie bouillon paste or 1 veggie bouillon cube
3 kaffir lime leaves
salt to taste
1/4 cup julienned red pepper or hot peppers for garnish
1/4 cup Thai basil leaves (bai horapha) cut into chiffonades
1. Combine half cup of the coconut milk with the curry paste. Simmer for about five minutes until fragrant. Add the lemon grass, kaffir lime leaves and remaining coconut milk and bring to a boil.
2. Add the rest of the ingredients except the salt, basil and the red peppers. Simmer for 7-10 minutes or until the veggies are tender.
3. Adjust the seasonings. Add salt only if you need to, ‘cos the tamari and bouillon have loads. Stir in the red peppers and the Thai basil.
This curry is traditionally served with steamed jasmine rice.
Gaeng Koa Pineapple Curry (Gaeng Koa Supparod) is our entry for the It’s a Vegan World: Thai event hosted by dear Priya of Akshayapaatram. The event was created by Vaishali @ Holy Cow!.
MORE VEGAN RECIPES FROM THAILAND.
- The Jugalbandits
baby corn, Basil/Thai basil, bell-peppers/capsicum, Chillies/Peppers, Cilantro/Coriander Leaves, Coconut, coconut-milk, Corn, Gaeng Koa Supparod, Galangal, Garlic, Jaggery, Kaffir lime leaf, Lemongrass, Namprik Gaeng Koa, Onion/Shallot, palm-sugar, peppercorn, Pineapple, red bell pepper, soy-sauce, tamari, Thai basil, Thai peppers, Thailand, Tomato, vegan recipes, vegetarian recipes, Water Chestnut
What a yummy and colorful dish! I love Thai food!
That first shot is awesome!
cheers,
Rosa
I’m sure to love this.
Same here too. Although I love the taste of Thai food, don’t make it often. Never used Pineapple in savory dishes either. Looks tasty and beautiful, love the color!
I made Pad Thai, authentic way watching U Tube(:D), will post at FH shortly.
I love the 2nd photo of the pineapple. Absolutely gorgeous.
lol @ the pineapple slicing :)) I had a tough time cutting into the tiny stem of sugarcane I had bought for Ugadi
Pineapple in a pizza is the farthest I have gone in eating it with savory dishes. need to try it in the curry. Love the last shot of the pineapple, thank you for the entry 
Bozone Layer..LOL Learnt a new word today:-) The pineapple layers look good tho’, I can imagine how much time must have gone into taking that shot, for I realized I am going thru that bozone layer phase now.
Love the last picture! I have never cooked a pineapple, except in a bengali chutney. Does this dish have a sweet tinge? The pineapple itself & the sugar must have added the sweet. Very curious to know how it tastes..hot & sweet…
anarosher chaatni?
http://jugalbandi.info/2008/03/anarosher-chaatni/
yeah, the curry is hot and sweet.
The first pic is brilliant.The curry looks heavenly
Learnt something non-culinary today from your post - bozone
Nice! Will be posting something similar that I tried with mango. I agree cutting the pineapple is a pain.
Wow I know I’ll love this one. You introduced me to Thai food here and am a fan now. I had made pineapple rasam last weekend and more rice that day :). Now I have one more curry to make with my fave pineapple.
I love Thai food…the second picture is so vibrant…the red background is stunning…
I thought I was the one who didn’t understand ur jargon “bozone layer”… The pineapple should balance the heat in this dish, the red is vibrant!
Curry looks tangy! Beautiful presentation.
Curry looks colorful, like the falvours for pineapple and the curry paste.
Love the first photo! I remember that pineapple can be a great addition to curries. My mother often adds pineapple chunks into chicken curry. The aroma and sweetness of pineapple mingles with the tenderness of chicken cubes… how’s that? There’s also a recipe I would not forget from my aunt, that she uses pineapple sambal. Oh dear… I tempt myself and feel like flying back home right now
going to thai store needs some planning on my part. Somehow miss it. Got to try with fresh ingredients. Love the pic of Pine apple.
Cutting a pineapple, by itself is a pain and for you to have done this!
We have a grocery store called Nugget and when we buy a pineapple, they slice it for us
yes anarosher chaatni, with Bhaja moshla:-) You guys did it!!
Being a bong, I need that in my system, & now i have my phamily is hooked to it too;D… hot & sweet too.
Very creative in the first click. The curry looks delicious. My family loves Thai food and we prefer Thai restaurants to Indian. I ventured once into making Thai fried rice and after my daughter`s comments never did again.
I’ve never made this paste or curry- but have read about it- so I, for one, appreciate seeing it for the first time. I like your fruit-veggie combo in here- lots of nice contrasts in taste, texture and colour! One of my cookbooks also suggests adding a little roasted peanut paste to a vegan nam prik gaeng kua.
Wah..loved the look of this dish tho I dont like the sweet tinge in Thai curries..made a friedrice with Pineapple sometime back n it came out good..Thanks for the detailed recipe..:)
I agree that we do crazy things as food bloggers but the huge joy such a photo gives to other bloggers makes it worthwhile - this curry sounds lovely - I love fresh pineapple in savoury meals - loved a pineapple rice dish served in a half pineapple when in Thailand a few years back!
Ooooh - I love this one! What a great colour the curry has. But strangely, have never cooked it at home! No reason not to anymore.
This dish looks wonderful Bee & Jai. I was gifted a Thai cookbook last year for Christmas and I bought a few cans of coconut milk and a bottle of fish sauce in preparations to cook Thai, but I have yet to experiment. Maybe I will give this one a try!
That curry looks incredibly flavorful and the color’s so appetizing. I want to make this soon. I’ve never used bean curd in my cooking before, and although it’s optional, this would be a good excuse for me to go get some.
I so appreciate how you visually bookended the “red hot” curry photos with the cooler palette of the pineapple shots. Even if I had no intention of preparing the dish (that jury still out) I’d be lingering over such delectable photography. Nicely done Bee and Jai!
Okay, so I didn’t comment earlier because I wanted to try it and comment
For all my non carb diet, last night was rice with this curry. And it was BRILLIANT.
I picked up the pineapple on a whim when I went out running and came back and cooked this in my sweats!
That good!
There’s something about pineapple curry that says “sitting at a beachside restaurant in Thailand, toes in the sand, cold beer” — so why don’t I make it at home? Thanks for the recipe — I’m bookmarking!
Ooh, the curry looks super-duper, yummy and colorful. Love the first pic. of pineapple!
Oh, wow. Just thinking about the sweet of the pineapple and the spice of the curry makes my mouth water! It’s my favorite combination!
I usually avoid the “hot and sweet” combination in food for some reason and absolutely detest pineapple on my pizza - but THIS, now this seems something I must try once before giving up on it - the curry looks beautiful!
Miri
I too have never ventured beyond chatni. That dish looks delectable.
I loove the color of this dish. I am a big fan of Thai food but V does not like it. So we never go to Thai restaurants. I will have to start cooking them at home now.