Thai red curry shrimp
By VicentaLakin
Recipe Recommendations
Steps for Thai red curry shrimp
1
Fresh prawns are washed, less shrimp pistols, shrimp beards, etc., cut open with a knife, and cut with scissors if it is difficult to cut, removing the shrimp wire. Dry water for use。
2
Garlic cut to the end。
3
Onion cut。
4
The dry-water shrimp is covered with corn starch on the back。
5
The boiler is sorely hot that the shrimps become coloured。
6
Dry shrimp oil with kitchen paper。
7
and then the thai curry shrimp came out
8
Put a small amount of butter in the pot. It has to be light fire, otherwise butter is easy。
9
Garlic and onion silk smelt up in the pot, and when the onion is transparent, it's in the red curry sauce, and it's in the fried shrimp for a while
10
Garlic and onion silk smelt up in the pot, and when the onion is transparent, it's in the red curry sauce, and it's in the fried shrimp for a while
11
Red curry sauce is already salty, so there's no need for salt. Come on, let's eat。Thai red curry shrimp Make Tips
A can of coconut milk is basically 400ml. I like a richer flavor, so I used it all. To avoid the sauce being too watery, cook it a bit longer. Once it reaches the right consistency, remove from heat; stir often and watch out for burning. The curry sauce is delicious over rice! Also, since you need to cut open the shrimp backs, there's no need to specifically devein them. Just cut the back and pull it out gently (my "Shrimp Rice Noodle Rolls" post has detailed step-by-step pictures on how to remove the vein).