Thai curry coconut red shrimp

By VicentaLakin

Thai curry coconut red shrimp
Usually, Thai curry shrimp comes out first, and I've improved it, made it in a non-oil-free way, and I've got a healthy and delicious uniform

Recipe Recommendations

  • Argentine red shrimp of 6
  • salt a little
  • chicken essence a little
  • Citronella powder a little
  • lemon juice a little
  • Thai curry a little
  • coconut milk 200ml
  • mint leaves a little
  • cooking wine a little

Steps for Thai curry coconut red shrimp

  • 1
    Get the shrimp off my back
  • 2
    Take the shrimp to the intestines
  • 3
    The front and back end of the shrimp shell in the back, the middle of the shrimp tail, the middle of the shrimp, and the two of the shrimp. Headbreak Open
  • 4
    It's like this
  • 5
    Salt in the bowl, chicken, wine and powder
  • 6
    Six shrimp backs completed, 5 minutes of pickled with the above-mentioned sauce, 150 degrees of cassava in the oven and 15 minutes of roasting (different oven temperatures and timings)
  • 7
    Put coconut in the pot and start cooking with a little water (or not)
  • 8
    Put it in curry, put it in curry
  • 9
    Put it in lemonade, put a little salt in it, chicken, and mix the sauce evenly
  • 10
    We baked shrimp plates, poured sauce on the shrimp, and then we decorated it with mint leaves

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