Thai Pineapple Curry or Gang Kua Recipe

Ingredients

• 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

Directions

1. 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. 2

   Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.

3. 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. 4

   Serve over Jasmine rice.