Every time I talk about curry, I can't help but think of curry crab and curry shrimp with banana leaves. In fact, what makes me miss is not the shrimp and crab, but the tempting curry sauce, which is rich in coconut aroma, mellow in taste, and slightly spicy. If you mix it with white rice, you can eat 2 bowls.
I went to the supermarket that day and happened to see a Thai curry sauce on sale. I quickly collected a can and made it myself to have enough food and clothing.
This Thai curry paste is slightly red in color, and the shrimp paste has a strong taste. It is completely different from the Baimondo curry pieces I bought before. This one has citronella ingredients in it, which is quite special. It is also very suitable for cooking curry vegetables. Try it another day.
Thai Curry Shrimp
Recipe Recommendations
- shrimp of 16
- onion half a
- lemon half a
- fish sauce 1 scoop
- sugar 1 scoop
- coconut juice 100ml
- milk 100ml
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Thai Curry Shrimp
1
Wash the shrimp, cut off the whiskers and feet, cut the back along the back, and remove the shrimp line.
2
Cut half of the onion into thin threads. Mix 1 bag of coconut powder with warm water into 100ml of coconut juice.
3
Pour oil into a wok, heat the oil, add shredded onions and saute until fragrant, add 2 tablespoons of curry sauce, and saute for about 1 minute.
4
Add the shrimps and stir fry well, add a little boiling water to boil.
5
Pour in coconut juice and milk, add 1 teaspoon fish sauce, squeeze in half lemon juice, and taste with 1 teaspoon sugar.
6
After boiling, simmer on low heat for about 8 minutes until the soup thickens.Thai Curry Shrimp Make Tips
Curry sauce is salty, and fish sauce is also salty, so there is no need to add salt.