This very sweet curry is a specialty from the Central Plain of Thailand. For a fancy presentation, serve the curry in individual half-pineapple.
Recipe for 4 persons
Curry paste (medium spicy according to westerner palate)
4 dried spur chilies, seeds removed
2 bird eye chilies 4 lemongrass stalks, roughly cut 1,5 cm galangal root, sliced
4 small shallots
4 garlic cloves 1/2 teaspoon shrimp paste Re-hydrate the large chilies in hot water for about 10 minutes then drain and pound. Add, little by little, the other fresh ingredients into the mortar and pound to achieve a smooth paste. Add then the shrimp paste, mix and reserve.
Clams and pineapple curry
1 kg clams or 500 grams clams meat
400 ml coconut cream
2 small and sweet pineapple, cut in half and hollowed out. Flesh cut in 1 cm cubes
8 kaffir lime leaves, finely sliced
1,5 tablespoon fish sauce
1 tablespoon coconut sugar (optional)
Bring 100 ml of water to the boil in a saucepan, pour the clams in then put a lid and cook on medium heat for about 2 minutes. Drain, throw clams that have not opened and set