Mussels Curry with Pineapple (Kaeng Khua Sapparod)

This Mussels Curry with Pineapple or Kaeng Khua Sapparod are does not take long to cook and the main characteristic of this curry is that it does not have very much sauce. The curry soup is fairly thick and creamy. The taste will be a little spicy sweet and sour by Pineapple.

  • 2 tbsp. Vegetable oil
  • 2 tbsp. red curry paste
  • 1 cup Coconut milk
  • 1 lb. Mussels
  • 2 tbsp Fish sauce
  • 2 tsp Sugar Palm.
  • 1 cup Pineapple, peeled and cubed

  • Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the red 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.
  • 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.
  • Once the curry sauce is boiling, add the Mussels and quickly season the curry with fish sauce and sugar palm.
  • When the mussels 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 hot streamed rice.
If you are unable to find kaeng khua curry paste, red curry paste is a good substitute. 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.
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