Thai red curry shrimp
By VicentaLakin
Maybe because it's getting colder, I've been thinking about Thai curry, I've always loved sweets, and I'm in love with curry of all kinds. There are different options for making curry at home, and today a simple method has been chosen, with no technical content, with a similar level of convenience, with all the material in the pot, which is relatively simple and the preferred friends can try。
Recipe Recommendations
- coconut milk 300ML
- Thai red curry sauce 2 tablespoons
- prawns 10 rats
- starch appropriate amount
- onion half a
- garlic 3 petals
- red oil a little
- slightly spicy
- stewed
- half an hour
- simple
Steps for Thai red curry shrimp
1
Watch that coconut is not coconut juice. Curry sauce can be anything。
2
Garlic cut to the end, onions cut, spare. Shrimp cut the shrimp shrimp, go to the shrimp line, wash the stains from the shrimp head, cut off the back of the shrimp and be careful not to cut them off. Cut the side and dung。
3
Fill the pot with appropriate floor oil and fry the shrimp to yellow。
4
Fried shrimp sucking out extra oil, spare。
5
Get another pot, and fire the garlic and the onions to color。
6
Put it in red curry sauce, and the little fire will melt。
7
Join the coconut, burn in the fire。
8
When the pot starts, put it in the fried shrimp and boil it again. (See the thickness of the soup juice to adjust the cooking time
9
Add a little red oil to the pot。
10
* 300ml coconuts are almost a whole can, usually about 400 ml, so anyone who likes the smell of coconuts can put it in, but in order to avoid it being too thin, it is suggested that the fire should take longer. * the brand of red curry sauce is different in concentrations and brackishness, and i bought it relatively thick and salty, so two large spoons are enough and no salt at all, so it's recommended that you try the curry sauce in advance and increase it. in fact, making thai curry is better with fresh curry, but it's not so easy to find it (at least ordinary supermarkets are harder), so i'm not putting it in the abbreviated version of today, and it'll taste different if i have to. ♪ red oil is really chili oil, not spicy for color, not like or not。