Thai Recipe?: Gang Koa Koong?

Hi,

I use to make this dish a lot, but I never measure any thing. So, here is approximated recipe

1-2 Tbsp red curry paste

a can of coconut milk

half of the pineapple, cut into bite size

6-8 medium-large shrimp, shelled

3-4 kaffir lime leave

fish sauce, to taste

tamarind puree, to taste

palm sugar, to taste

heat a medium pan over med-high heat

open a can of coconut milk, DO NOT shake it before you open it

skim the creamy part of the coconut milk that float on top into a pan.

stir constantly until it bubbling, then add the curry paste an stir until fragrance.

then add the shrimp and keep stirring until the shrimp is slightly cook.

then add the pineapple (and tomato) and the rest of the coconut milk (the watery part)

add the lime leave

and season it with fish sauce, palm sugar, and tamarind puree

bring it to boil

once it boil turn the heat to med-low and let it simmer until the shrimp is cook

serve

I don't usually add tomato in it, but you can if you wanted to.

This might be a hassle to find some of the ingredient

the palm sugar can be substitute with white sugar

you can leave tamarind paste out if you really couldn't find it.

kaffir lime leave can be a bit hard to find, but please don't skip it.

sorry about my English

good luck!

you did spell it right btw

แกงคั่วกุ้ง

koa = คั่ว = to sauté

khao = ข้าว = rice

There is no such thing call "Gaeng khao koong" like the answer above said

and again that link from the answer above is not the recipe. It is not even close.

I don't think you spelled it correctly, but the recipe is simple.

Fry the red curry paste (Maesri brand is good) in a bit of oil to release the flavors.

Add a can of coconut milk and heat to a slow boil.

Add pineapple, and a can of bamboo shoots (strained). (adding tomato is a little unusual but I wouldn't be surprised to see some Thai restaurants add it because a "farang" (foreigner) wouldn't know the difference anyway.

Add fish sauce to taste.

Add palm sugar (be careful not to make it too sweet or you will "Americanize" it like the food served in most Thai restaurants in America. There needs to be a balance of flavors.

Simmer for a few minutes.

Add the shrimp and cook until they turn opaque (just a couple of minutes.)

Serve over Jasmine rice.

(Gaeng) Phet = red curry

Koa = simmer

Khao = rice

Koong = prawns/shrimp

Shrimp in curry with rice. Thai language is loosely translated into English and Thai restaurants have various spellings for the same thing.

Here is a recipe that is close but uses green curry. Kaeng Khiao Koong

http://www.syvum.com/cgi/online/serve.cgi/recipes/...

http://jugalbandi.info/2009/04/thai-pineapple-curr...

แกงคั่วกุ้ง = shrimp curry

and from the answer below, just because he claims to be Thai doesn't mean he knows how to cook authentic Thai food.

Korb khun krub.