Thai Pineapple Curry (แกงสับปะรด)

This sweet and sour style of Thai red curry was created to deal with the oversupply of pineapples in Southern Thailand. It uses pineapple in two ways to complement any meat, seafood or vegetables.

This is one of my favourite forms of Thai red curry. In Thailand, Gaeng Suparot (แกงสับปะรด) is a style of red curry that’s most often eaten with seafood, especially prawns/shrimp. It’s great with chicken or pork too. The star of the show here is fresh pineapple - one of Thailand’s best exports - which is added to this dish in two forms, making a sweet, sour and spicy red curry sauce. Let’s go!

For deeper insight into the architecture of Thai curry dishes, you can also read this week’s Insight: Thai Curry Basics.