Thai Pineapple Curry Or Gaeng Kua Sapparod Recipe

• 1 lb chicken breast (cut into bite size pieces)
• 1 lb medium shrimp (raw and peeled)
• 1 (13 1/2 ounce) can coconut cream
• 1 (13 1/2 ounce) can coconut milk (don't use light)
• 1 (14 ounce) can pineapple chunks (in water or natural juice,drained)
• 1 tablespoon brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons tamarind juice (I combined 1 tbsp of tamarind concentrate with 1 tbsp of water)
• 2 tablespoons red curry paste (use more if you want it spicier)
• jasmine rice, cooked

1. Put coconut cream in a pot. I used my dutch oven and heat it on low. Add the paste and whisk it in until the sauce becomes pinkish in color. Bring to a low boil and add the chicken.
2. Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
3. At 10 minutes add your shrimp and cook for about 5 minutes or until shrimp is pink. Don't overcook the shrimp because it will get chewy.
4. Serve over Jasmine rice.

chicken, shrimp, coconut cream, coconut milk, pineapple, brown sugar, fish sauce, tamarind juice, red curry, jasmine rice

Taken from www.food.com/recipe/thai-pineapple-curry-or-gaeng-kua-sapparod-recipe-392382 (may not work)