Thai yellow curry crab
By VicentaLakin
Autumn wind, crabs. Autumn is a good time to eat crabs. Crabs are full of butter and good nutrition. Thai yellow curry crabs are bright and rich. The fragrance of crabs blends into the thickness of curry, with a bowl of rice, which is perfect。
Recipe Recommendations
- Scylla appropriate amount
- basil leaves appropriate amount
- celery appropriate amount
- Sun Tomato appropriate amount
- pumpkin appropriate amount
- coconut milk appropriate amount
- shallots appropriate amount
- beauty pepper appropriate amount
- long eggplant appropriate amount
- Thai yellow curry powder appropriate amount
- turmeric powder appropriate amount
- oyster sauce appropriate amount
Steps for Thai yellow curry crab
1
Treating vegetables, cutting pumpkins into thick slices, and peeling longgarbeans. It is then evaporated into the pot for 10 minutes。2
Take a frying pan, add salad oil, and blow up garlic chips and lore leaves。3
A little starch to treat the crabs and blow them to maturity。4
Add salad oil, wait for the oil to be hot, put onion garlic fried sauce, curry sauce, platinum oil, coconut milk, loaf peppers, sugar, steamed eggplants, tomatoes, red peppers, lemonade fresheners. Salt, chicken powder。5
When you're out of the pot, you'll be crushed, Lorraine, onions will be cut。Thai yellow curry crab Make Tips
Crabs cut their mouths with raw powder so that crab cream is not easily dispersed after 2. Crabs are easier to re-operate. 3. Yellow curry tastes soft, so if you like a heavier taste, you can add a little more curry and fish bar。