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DISH RESEARCH · Main dish

Gaeng Kua Sapparot

Thai red curry pairing pineapple and shrimp with coconut milk, makrut lime, fish sauce and tamarind.

Gaeng Kua Sapparot — illustrative food image

About Gaeng Kua Sapparot

Gaeng kua sapparot is a Thai pineapple red curry. This profile follows Pailin Chongchitnant's complete shrimp version, using canned pineapple packed in juice, coconut milk and prepared red curry paste.

Pineapple brings sweet-tart fruitiness to the savoury curry, while coconut milk softens the red-curry heat. Fish sauce deepens the savoury character, palm sugar rounds it, tamarind sharpens it, and makrut lime leaves add a bright citrus aroma.

The sauce is rich and fluid, coating tender shrimp and red-pepper strips. Pineapple pieces stay distinct but take on the curry, while the squeezed fruit juice helps tie their sweetness into the coconut sauce.

Allergens in this recipe

Contains: Crustaceans, Fish.

Other allergen details are unconfirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

Explore ingredients See countries & cuisines

Ingredients in Gaeng Kua Sapparot

Pailin Chongchitnant's Thai pineapple red curry with shrimp.

Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • Pineapple packed in juice: . The selected branch uses canned pineapple packed in juice; the exact packaged product formula is unspecified. Its packing liquid is discarded, while juice squeezed from the pineapple is retained.
  • Thai red curry paste: . The prepared paste's supplier and full formula are unspecified and remain unresolved.
  • Coconut milk: . The exact packaged coconut-milk formula is unspecified.
  • Water: . Water is selected over the source's alternative unsalted chicken stock.
  • Dried shrimp (optional): . Explicitly optional; species and dried-product formula are unspecified.
  • Makrut lime leaves:
  • Fish sauce: . Fish is confirmed; the fish species, supplier and any additional product ingredients are unspecified.
  • Palm sugar: . Palm sugar is selected over the source's brown- or white-sugar alternatives.
  • Cooking tamarind: . Mapped to tamarind paste; the exact prepared cooking-tamarind formula is unspecified.
  • Red bell pepper:
  • Shrimp: . The exact shrimp species is unspecified.
  • Jasmine rice (optional): . The source lists jasmine rice for serving but does not include its preparation in the curry formula.

Origins & food traditions

The selected source presents this as Thai pineapple red curry with shrimp and places it among its popular classics. The profile names that shrimp branch without treating it as the only traditional gaeng kua sapparot variation.

Countries

  • Thailand
  • ThailandCatalogue link pending review

Cuisines & regions

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references
  1. Thai Pineapple Red Curry with Shrimp - Hot Thai Kitchen